title: Trayless cafeterias lead diners to take less salad and relatively more dessert.
abstract: OBJECTIVE
  Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice?
  
  
  METHODS
  A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without.
  
  
  METHODS
  A dining hall of a large north-eastern university, USA.
  
  
  METHODS
  Undergraduate students.
  
  
  RESULTS
  Trayless dining decreased the percentage of diners (average age 19.1 years) who took salad by 65.2% but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad.
  
  
  CONCLUSIONS
  Cafeterias going trayless should consider complementary policies to encourage balanced diets.
authors.affiliation: Department of Applied Economics and Management,Cornell University,110 Warren Hall,Ithaca,NY 14853,USA.
authors.forename: Brian
authors.initials: B
authors.lastname: Wansink
authors.affiliation: Department of Applied Economics and Management,Cornell University,110 Warren Hall,Ithaca,NY 14853,USA.
authors.forename: David R
authors.initials: DR
authors.lastname: Just
mesh_terms: D002755:Choice Behavior; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005260:Female; D005518:Food Preferences; D005522:Food Services / Q000458:organization & administration*; D006801:Humans; D008297:Male; D009518:New York; D014495:Universities; D014675:Vegetables; D018505:Waste Management / Q000379:methods*; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats
keywords: Behavioural economics; Dessert; Dining hall; Food waste; Salad; Smarter lunchrooms