Are organisations ready for plant-based food at work? A new study from the University of Copenhagen explores this question and shows that only a small proportion of workplaces in Denmark exhibit readiness for this change - despite its potential to reduce the climate footprint of workplace lunches. In general, introducing plant-based food is likely to stir strong emotions.
All over the world, millions of meals are served for lunch every day across workplaces. There is huge potential to reduce the carbon footprint of these meals if meat dishes are replaced with plant-based ones.
However, according to a new study conducted by researchers from the University of Copenhagen, only a small percentage of workplaces in Denmark are ready for more plant-based lunch, and the issue is something that can stir strong emotions.
In collaboration with canteen and catering company Jespers Torvekøkken, the researchers investigated readiness for change across 62 workplaces in the Capital Region of Denmark and examined how different levels of readiness is related to the climate footprint of the food served for lunch.
Small share of workplaces is change-ready
"We find that only 13% of workplaces are ready to make their lunches more plant-based, while 42% are resistant to change. The remaining 45% of workplaces show varying degrees of readiness", says Thomas Bøker Lund, lead author of the study and Associate Professor at the Department of Food and Resource Economics at the University of Copenhagen.
A recent British study from a large-scale catering kitchen in England shows that the climate footprint of lunches served at workplaces and institutions can be significantly reduced by replacing meat dishes with vegetarian or vegan alternatives. In many cases, the climate footprint is reduced by more than 80%.
In the Danish study, researchers from the University of Copenhagen calculated the climate footprint of lunch options provided by canteen and catering company Jespers Torvekøkken. The calculations show that a vegetarian lunch has, on average, a 60% lower climate footprint than a lunch containing meat.
"We also see a strong correlation between the level of readiness at a workplace and the type of food people eat for lunch. Traditional Danish dishes with meat as the main ingredient are very common at workplaces that are resistant to change, while they are less common in organisations that are more ready for change," explains Mette Weinreich Hansen, co-author of the study and Associate Professor at the Department of Food and Resource Economics.
The difference is reflected in the climate footprint of the lunch food. Workplaces that are more ready for change have a 28% lower climate footprint than those that are more resistant to change.
Male-dominated workplaces are more resistant
The study also finds that change-readiness is associated with both the sector in which a workplace operates in and the characteristics of its employees.
Workplaces with high tertiary activities, i.e. in service- and knowledge-intensive sectors, tend to be more open to more plant-based lunches, while resistance is more common in primary industries and production.
"Employees' own food habits also matters. Workplaces where employees eat less meat in their everyday lives tend to be more open to change. By contrast, resistance is generally higher in workplaces with a larger proportion of male employees," says Thomas Bøker Lund.
Emotional resistance is strong
The study also shows that the prospect of more plant-based lunches at work can stir strong emotions. To explore the extent of this further, the researchers followed up the findings from the study with a nationally representative survey comprising Danish employees who receive lunch at their workplace. These findings are outlined in a Danish report.
- The workplace-level study was conducted in 2024 and involved employees from 62 workplaces in the Capital Region of Denmark.
- The national population survey was conducted among Danes aged 18-69 in December 2024. The results are based on responses from 891 respondents, around 500 of whom have access to a workplace-based lunch scheme.
- The report Plant-based canteen food in Danish workplaces - prevalence, readiness and resistance is part of the research project Normplant, which is supported by the Danish Plant Fund.
- Parts of the findings have been published in the scientific journal npj Climate Action.
"The national survey tells us that resistance is surprisingly widespread. 40% of those who get lunch through their workplace would be annoyed, while 22% would even be angry. At the same time, around half feel that their freedom would be restricted. Many have an immediate reaction that essentially says: 'No bloody way - no one is going to tell me what I should eat,'" says Thomas Bøker Lund, lead author of the study and Associate Professor at the Department of Food and Resource Economics at the University of Copenhagen.
Some of the resistance may be an instinctive reaction
Although many people resist being told what to eat and report that they would react with annoyance or anger, other findings from the national study raise questions about how deep this resistance actually runs.
"We see no clear tendency for satisfaction with canteen food to be lower among employees at workplaces that serve plant-based food than among employees at workplaces that do not - as long as there is no more than one vegetarian day a week. This could indicate that some of the resistance is an instinctive reaction," says Thomas Bøker Lund.
The researchers therefore believe that many workplaces could potentially move their canteen food in a greener direction.
"We are currently investigating more closely how far you can go without creating lasting dissatisfaction," says Thomas Bøker Lund.
"We must also remember that the canteen food itself can make a difference to how people with an immediate resistance actually respond," points out Mette Weinreich Hansen, continuing:
"If plant-based dishes are made tasty and appealing, and the sceptical canteen customer has a positive experience, that could probably shift their attitude. This means that the catering and foodservice industry has a central role to play in making green changes to canteen food into a positive dining experience."
