We eat too much meat and this not only has a negative impact on health but is also damaging for the environment and climate. Cafeteria owners are increasingly open to the idea of serving smaller portions of meat – especially for cost reasons. But how do you encourage to choose smaller portions of meat? Researchers at the University of Bonn have been investigating this question at a cafeteria in a rehabilitation clinic. The desired effect was the biggest when the team at the cafeteria simply served smaller portions of meat and only topped them up when this was requested. This approach was also largely accepted by patrons. The results have now been published in “Environment and Behavior.”