Trayless cafeterias lead diners to take less salad and relatively more dessert

Abstract

Objective Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice? Design A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without. Setting A dining hall of a large north-eastern university, USA. Subjects Undergraduate students. Results Trayless dining decreased the percentage of diners (average age 19·1 years) who took salad by 65·2% but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad. Conclusions Cafeterias going trayless should consider complementary policies to encourage balanced diets.