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Overview
Overview
At Vanderbilt University, we recognized the need to shift student dietary patterns toward more sustainable, plant-forward options without compromising choice, satisfaction, or cultural relevance. The challenge was to reduce the overconsumption of animal protein.
Our goal was to transform the environment at Campus Dining by making changes to our menu architecture, portioning, and food presentation to encourage plant-based choices.
This story centers on the Power Plant at E. Bronson Ingram Dining Hall where simple, yet strategic changes influenced student food choices and advanced institutional goals for healthier dining.
Alignment with the EAT-Lancet Commission
Alignment with the EAT-Lancet Commission
By applying menu architecture strategies like pre-plated portions and smaller serving sizes, we reduced meat consumption per plate and enhanced the appeal of plant-based options.
We observed a 73% increase in total meals served at the Power Plant, indicating high student engagement and satisfaction. Despite higher overall volume, we achieved a 38% reduction in meat served per plate, showing measurable success in shifting consumption patterns toward plant-forward diets.
Key actors
Key actors
Chef Brian Cochrane, Director of Culinary Operations
Chef Julien Hicks, E. Bronson Ingram Dining Hall Chef
Suzanne Heron, Sustainability Coordinator
Lessons Learned
Lessons Learned
The study’s indicators confirm that visual and structural nudges, without limiting options, successfully support sustainability goals for large-scale dining operations.
Next steps
Next steps
Implementation of menu architecture and portion strategies across additional dining locations
Feature student favorite plant-based recipes across multiple dining locations.
For more information contact: Brian Cochrane at brian.l.cochrane@vanderbilt.edu
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