Table 2.
Proportion of meal sales at gather dining hall that are plant-based in intervention period compared with two comparison periods
| Term one Oct 27–Dec 8 2021 | Term two Jan 10–Feb 18 2022 | Intervention Feb 28–April 8 2022 | |||||
|---|---|---|---|---|---|---|---|
| n | % | n | % | n | % | P-value | |
| Total items sold (unit items) | |||||||
| 55 966 | 45 023 | 46 516 | |||||
| All menu items (unit items (%)) | < 0·01 | ||||||
| Plant-based | 29 997· | 53·6 | 24 080 | 53·4 | 26 368 | 56·7 | |
| Meat-based | 25 969· | 46·4 | 20 963 | 46·6 | 20 148 | 43·3 | |
| Menu items: mains (unit items (%)) | < 0·01 | ||||||
| Plant-based | 15 269· | 40·9 | 12 602 | 41·7 | 14 173 | 46·4 | |
| Meat-based | 22 106· | 59·1 | 17 652 | 58·3 | 16 366 | 53·5 | |
| Menu items: sides (unit items (%)) | < 0·01 | ||||||
| Plant-based | 14 728· | 79·2 | 11 458 | 77·6 | 12 195 | 76·3 | |
| Meat-based | 3863· | 20·8 | 3311 | 22·4 | 3782 | 23·7 | |
Frequency counts (n) and percentages (%) are shown as appropriate.
Chi-squared test is used for all categorical P-value calculations.