Table 1.

Exploratory comparison analyses for food waste (g/plate) and GHGE (g CO₂ eq/plate) between meat-containing and vegetarian meal types by food category.

Food Waste (g/plate)	Total
	(N = 447)
	M	±	SD	SE	t-Statistic	p-Value	Hedges’ g
Fruit	40.03	±	50.19	2.37	0.80	0.43	0.08
Vegetable 1	140.06	±	65.51	3.10	4.60	<0.001	0.44
Grains	44.27	±	54.73	2.59	6.10	<0.001	0.57
Dairy	21.26	±	45.69	2.16	4.40	<0.001	0.41
Egg	6.90	±	17.79	0.84	6.62	<0.001	0.61
Plant Protein 2	4.20	±	17.96	0.85	2.03	0.049	0.19
Dessert	17.74	±	35.54	1.68	2.22	0.03	0.21
GHGE (g CO2 eq/plate)
Fruit	19.56	±	29.32	1.39	0.90	0.38	0.09
Vegetable 1	30.27	±	33.16	1.57	4.17	<0.001	0.39
Grains	41.61	±	54.44	2.57	4.38	<0.001	0.41
Dairy	77.84	±	161.04	7.62	3.82	<0.001	0.36
Egg	23.40	±	60.18	2.85	6.14	<0.001	0.61
Plant Protein 2	5.32	±	19.93	0.94	2.42	0.008	0.23
Dessert	108.08	±	323.83	15.32	2.67	0.004	0.25

¹ Includes vegetables and starchy vegetables; ² Plant protein items consist of peanut butter, tofu, black beans, brown lentils, and hummus.