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The effectiveness of healthy eating nudges in field settings increases as they shift from focusing on influencing cognition to affect to behavior. We examine the effectiveness in field settings of seven healthy eating nudges, classified according to whether they are (1) cognitively oriented, such as “descriptive nutritional labeling,” “evaluative nutritional labeling,” or “visibility enhancements”; (2) affectively oriented, such as “hedonic enhancements or “healthy eating calls”; or (3) behaviorally oriented, such as “convenience enhancements” or “size enhancements.” Our multivariate, three-level meta-analysis of 299 effect sizes, controlling for eating behavior, population, and study characteristics, yields a standardized mean difference (Cohen’s d ) of 0.23 (equivalent to −124 kcal/day). Effect sizes increase as the focus of the nudges shifts from cognition ( d = 0.12, −64 kcal) to affect ( d = 0.24, −129 kcal) to behavior ( d = 0.39, −209 kcal). Interventions are more effective at reducing unhealthy eating than increasing healthy eating or reducing total eating. Effect sizes are larger in the United States than in other countries, in restaurants or cafeterias than in grocery stores, and in studies including a control group. Effect sizes are similar for food selection versus consumption and for children versus adults and are independent of study duration. Compared with the typical nudge study ( d = 0.12), one implementing the best nudge scenario can expect a sixfold increase in effectiveness (to d = 0.74) with half the result of switching from cognitively oriented to behaviorally oriented nudges.

Purpose In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are required to counter the challenge posed. The purpose of this study is to undertake a review of the prior literature in the area to provide a platform for future research. Design/methodology/approach Towards this end, the authors used a robust search protocol to identify 88 congruent studies to review and critically synthesize. The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. The research is also less dispersed geographically, remaining largely focused on the USA. Thereafter, the authors performed content analysis to identify seven themes around which the findings of prior studies were organized. Findings The key themes of the reviewed studies are the drivers of food waste, quantitative assessment of food waste, assessment of the behavioural aspects of food waste, operational strategies for reducing food waste, interventions for inducing behavioural changes to mitigate food waste, food diversion and food waste disposal processes and barriers to the implementation of food waste reduction strategies. Research limitations/implications This study has key theoretical and practical implications. From the perspective of research, the study revealed various gaps in the extant findings and suggested potential areas that can be examined by academic researchers from the perspective of the hospitality sector. From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste. Originality/value The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to set the future research agenda.

DNA transposons are mobile genetic elements that have shaped the genomes of eukaryotes for millions of years, yet their origins remain obscure. We discovered a virophage that, on the basis of genetic homology, likely represents an evolutionary link between double-stranded DNA viruses and Maverick/Polinton eukaryotic DNA transposons. The Mavirus virophage parasitizes the giant Cafeteria roenbergensis virus and encodes 20 predicted proteins, including a retroviral integrase and a protein-primed DNA polymerase B. On the basis of our data, we conclude that Maverick/Polinton transposons may have originated from ancient relatives of Mavirus, and thereby influenced the evolution of eukaryotic genomes, although we cannot rule out alternative evolutionary scenarios.

[...] it is our responsibility to operate your association in ways that honor these commitments. The New Flyer buses, for example, are powered by cutting edge technology: a diesel electric hybrid engine that has extremely low levels of emissions while providing power and improved gas mileage. (c) Food and Beverage * NEHA has requested a copy of the hotel and convention center's waste management plan and energy savings plan in an effort to hold these facilities accountable for taking steps to be green. * Leftover food will be served in the employee cafeteria or donated to a local charitable food distributor. * We will again use locally grown and organic food wherever possible in our meal functions. * A percentage of food for all meals will be prepared as vegetarian or vegan, thereby reducing the number of greenhouse gas emissions it would have taken to farm and ship animal products served at the conference. * Condiments will be served in bulk containers, when possible, to reduce waste. * Large hand sanitizer dispensers will be available throughout the facilities, as opposed to handing out small, plastic containers, to reduce waste and the spread of germs. (d) Transportation * NEHA is helping attendees make informed decisions about their transportation by recommending airlines and car rental companies that have green initiatives in place, including opportunities for attendees to purchase carbon offsets. * We are recommending \"Green Travel Tips\" for conference attendees. * NEHA has contracted with a bus line that runs on alternative fuel that will transport guests to and from the UL event.

Eaters (consumers of food) are responsible for 60% of waste along the food cycle in developed countries. Programs that target individual and household food waste behavior change are essential to addressing such waste. School cafeterias worldwide offer an opportune microcosm in which to educate on food and nutrition skills and change related behavior. No Scrap Left Behind, a cafeteria food waste diversion program, was developed, piloted, and assessed based on measures of both direct and indirect food waste behavior, and attitudes, knowledge, and emotions related to food waste. Participants had positive attitudes towards food waste reduction, engaged in food waste diversion actions, had some knowledge of the impacts of wasted food, and considered their actions important to waste reduction generally. Food waste per student was decreased by 28% over the course of the first year of programming (p = 0.000967), and by 26% in the following year when measured a week before and a week after programming occurred (p = 0.0218). Results indicate that students were poised for food behavior change and that related programming did impact behavior in the short term. Programming may, therefore, help improve student attitudes and skills to develop long-term change as well, although future research should explore this specifically. In comparison with other research on cafeteria programming, results suggest that food waste diversion programming can positively impact students’ dispositions and behaviors, and may be more effective when tailored to the specific population.

•The Taiwanese cafeteria diet induced rapid weight gain and fat accumulation in rats after 12 wk.•Compared with the traditional high-fat diet, cafeteria diet consumption led to higher hepatic inflammatory cytokines, which then contributed to insulin resistance.•The cafeteria diet disrupted microbiome composition, which may be associated with obesity.•The Taiwanese cafeteria diet has greater potential to be a model of obesity-related disease than the traditional high-fat diet. Among diet-induced obesity animal models, the cafeteria diet, which contains human junk food and processed foods, is a popular experimental animal diets in Western countries. Consumption of a cafeteria diet can lead to the development of obesity and non-alcoholic liver disease in as soon as 2 mo, which more accurately reflects human eating patterns. The aim of this study was to establish a Taiwanese cafeteria diet and compare it with a traditional lard-based, 60% high-fat diet in a 12-wk animal model. Six-wk-old male Wistar rats were assigned to the following three groups: control diet (C; LabDiet 5001); high-fat diet (HFD; 60% HFD); and the Taiwanese cafeteria diet (CAF). At the end of the study, weight gain and steatosis were observed in the HF and CAF groups. Compared with the HFD group, rats in the CAF group showed significantly higher plasma triacylglycerol concentrations and insulin resistance, which may have been correlated with increased inflammatory responses. Significantly lower hepatic sterol regulatory element-binding protein-1c and insulin receptor substrate-1 protein expressions were observed in the CAF group compared with the HFD group. Additionally, disruption of the microbiotic composition followed by increased obesity-related bacteria was observed in the CAF group. The present study confirmed that the Taiwanese cafeteria diet-induced rat model provided a potential platform for investigating obesity-related diseases.

To characterise the food environment of Dutch small and medium-sized enterprises (SMEs), encompassing physical, sociocultural, economic and policy features and to explore variations within SMEs according to company characteristics (number of employees, location of work and presence of worksite cafeteria). Online cross-sectional survey study of a representative Dutch SME sample by a panel agency. Dutch SMEs. Three hundred and fifteen employees of Dutch SMEs responsible for food and drink in their company. Most SMEs did not have a worksite cafeteria, no provision of fruits or vegetables, and did not offer discounts on food or drinks. The food environment of these SMEs varied significantly based on company characteristics. For example, SMEs with a worksite cafeteria were significantly more likely to have fruits (OR = 8·76, 95 % CI (4·50, 17·06)), vegetables (OR = 10·29, 95 % CI (5·49, 19·31)) and company food policies (OR = 5·04, 95 % CI (2·08, 12·20)) than SMEs without. Additionally, SMEs with ≥ 50 employees were more likely to have fruits (OR = 2·39, 95 % CI (1·42, 4·03)), vegetables (OR = 1·89, 95 % CI (1·04, 3·46)) and company food policies (OR = 2·82, 95 % CI (1·09, 7·29) than SMEs with < 50 employees. Moreover, having a worksite cafeteria (B = 0·23, 95 % CI (0·08, 0·38)) and employees working mostly on-site (B = 0·14, 95 % CI (0·01, 0·28)) were associated with stronger social norms of healthy and sustainable eating at work compared to SMEs without a worksite cafeteria and working mostly off-site. In SMEs, an overall comprehensive picture of the food environment points to its limited active encouragement of healthy food choices, particularly so in small SMEs without a worksite cafeteria. Company characteristics strongly influence SME food environments and should be considered when developing interventions improving SME workplace food environments.

Background Changing the food environment is an important public health lever for encouraging sustainable food choices. Targeting the availability of vegetarian main meals served in cafeterias substantially affects food choice, but acceptability has never been assessed. We examined the effects of an availability intervention at a French university cafeteria on students’ main meal choices, meal offer satisfaction and liking. Methods A four-week controlled trial was conducted in a university cafeteria in Dijon, France. During the two-week control period, vegetarian main meals constituted 24% of the offer. In the subsequent two-week intervention period, this proportion increased to 48%, while all the other menu items remained unchanged. Students were not informed of the change. Student choices were tracked using production data, and daily paper ballots were used to assess student satisfaction with the meal offer and liking of the main meal they chose (score range [1;5]). Nutritional quality, environmental impact, and cost of production of meal choices were calculated for each lunchtime. Food waste was measured over 4 lunchtimes during control and intervention periods. An online questionnaire collected student feedback at the end of the study. Results Doubling availability of vegetarian main meals significantly increased the likelihood of choosing vegetarian options (OR = 2.57, 95% CI = [2.41; 2.74]). Responses of the paper ballots ( n  = 18,342) indicated slight improvements in meal offer satisfaction from 4.05 ± 0.92 to 4.07 ± 0.93 ( p  = 0.028) and in liking from 4.09 ± 0.90 to 4.13 ± 0.92 ( p  < 0.001) during control and intervention periods, respectively. The end-of-study questionnaire ( n  = 510) revealed that only 6% of students noticed a change the availability of vegetarian main meals. The intervention led to a decrease in the environmental impact of the main meals chosen, a slight decrease in nutritional quality, a slight increase in meal costs and no change in food waste. Conclusions Doubling availability of vegetarian main meals in a university cafeteria resulted in a twofold increase in their selection, with students reporting being more satisfied and liking the main meals more during the intervention period. These results suggest that serving an equal proportion of vegetarian and nonvegetarian main meals could be considered in French university cafeterias to tackle environmental issues. Trial registration Study protocol and analysis plan were pre-registered on the Open Science Framework ( https://osf.io/pf3x7/ ).

Humans choose which foods they will eat from multiple options. The use of cafeteria-style diets with rodent models has increased our understanding of how a multichoice food environment affects eating and health. However, the wide variances in energy density, texture, and the content of micronutrients, fiber, and protein can be interpretatively problematic when human foodstuffs are used to create rodent cafeteria diets. We minimized these differences with a custom rodent cafeteria diet (ROD) that varied similarly to a previously used human-foods cafeteria diet (HUM) in fat and sugar content. Here, we used our custom Five-Item Food Choice Monitor to compare the intake and meal patterns of rats offered ROD and HUM in a crossover design. Compared with chow, rats consumed more calories, sugar, and fat and less protein and carbohydrate while on either of the choice diets (p < 0.05). While energy intake was similar between HUM and ROD, there were differences in the responses. Rats consumed more of the low-fat, low-sugar choice on the ROD compared with the nutritionally similar choice on the HUM leading to differences in fat and carbohydrate intake between the diets (p < 0.05). The stability of macronutrient intake while on either choice diet suggests macronutrient intake is determined by the available foods and is strongly regulated. Therefore, interpretative consideration must be given to the nature of food choices in the context of available options when interpreting cafeteria-diet intake.

•The cafeteria diet rapidly and effectively causes metabolic dysfunction–associated fatty liver disease.•The cafeteria diet does not modulate genes involved in intestinal permeability but does alter the local flora by increasing Firmicutes and decreasing Bacteroidetes.•Dietary restriction minimizes cafeteria diet–induced liver damage and influences hepatic pro- and antiinflammatory genes.•Nicotinamide riboside alone or in combination with dietary restriction decreases metabolic dysfunction–associated fatty liver disease biomarkers.•Nicotinamide riboside inhibits liver fibrosis and gut Cyanobacteria proliferation. No specific therapy is available for metabolic dysfunction–associated fatty liver disease. We investigated nicotinamide riboside (NR) and dietary restriction (DR) effects in liver lipids, inflammation, histology, intestinal permeability, and gut microbiota in a cafeteria diet (CAFD)-induced obesity model. Adult male Wistar rats were randomly assigned to standard diet (SD) or CAFD. After 6 wk, they were subdivided into six groups—SD + vehicle (Veh) (distilled water), SD + NR (400 mg/kg), DR + Veh, DR + NR, CAFD + Veh, and CAFD + NR—for 4 wk more until euthanasia. CAFD increased the hepatic content of lipids, triacylglycerols, and total cholesterol and promoted hepatomegaly, steatosis, steatohepatitis, and liver fibrosis. DR intervention successfully delayed the onset of CAFD-induced liver abnormalities except for steatosis and fibrosis. CAFD suppressed Sirt1 expression in the liver and DR increased Sirt3 expression. CAFD did not affect hepatic inflammatory genes but DR enhanced Il10 expression while decreasing Il1β expression. CAFD reduced Firmicutes and increased Bacteroidetes and Cyanobacteria, with no changes in intestinal permeability. Gut microbiota patterns in animals exposed to DR were similar to those of animals in SD. NR, specifically in CAFD, reduced hepatic triacylglycerols and total cholesterol deposition and collagen fiber accumulation in the liver and limited the colonization of CAFD-induced Cyanobacteria. NR combined with DR decreased the liver's relative weight and Tnfα expression and suppressed Sirt1 and Sirt3 hepatic expression. This study suggests that NR can be a potential adjuvant to metabolic dysfunction–associated fatty liver disease therapy, encouraging further research in this field.