These are two articles on a new study by researchers at the London School of Economics which showed that people who ordinarily eat meat or fish were 56 percent less likely to order dishes in a separate ‘vegetarian section’ on a menu than those same dishes when mixed with meat and fish dishes.
In the first, Bruce Friedrich, executive director of the Good Food Institute (GFI), says that sales of plant-based proteins may grow if packaging and advertising avoids using vegan or vegetarian labels. Read the article on Food Navigator here.
This interview with researcher Linda Bacon by the World Resources Institute gives further detail and links to other relevant studies, see here.
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