Impact of increasing the relative availability of meat-free options on food selection: two natural field experiments and an online randomised trial

Table 2 Coefficients from logistic regression predicting selection of a meat-free option^a

		Odds Ratio	95% Confidence Intervals		p
Meat-free Availability [Reference Group: 50% meat free]	25% meat free	0.35	0.26	0.46	< 0.001
Meat-free Availability [Reference Group: 50% meat free]	75% meat free	2.43	1.94	3.04	< 0.001
Age		1.009	1.003	1.016	0.005
Gender [Reference Group: Male]	Female	1.61	1.31	2.00	< 0.001
Gender [Reference Group: Male]	Other	3.44	0.63	18.87	0.154
Education [Reference Group: Higher education]	Lower education	0.65	0.53	0.79	< 0.001
Hunger ^b		0.999	0.928	1.075	0.97
Usual meat consumption score ^c		0.79	0.75	0.83	< 0.001
Constant		0.96	0.59	1.57	0.87

^a Number of observations = 2199; Pseudo R-squared = 0.1291
^bHunger was measured on a scale from −3 (“Very full”) to 3 (“Very hungry”)
^cUsual meat consumption score (taking values between 0 and 10) was calculated by summing participants’ self-reported usual meat consumption at lunchtimes and dinnertimes (for each question, scores of 0 are assigned to answers of “Never”, 1 for “Less than once a week”, 2 “1-2 times a week”, 3 “3-4 times a week”, 4 “5-6 times a week” and 5 “Every day”). Two participants had missing values for this score

ISSN: 1479-5868