Effectiveness of strategies to decrease animal-sourced protein and/or increase plant-sourced protein in foodservice settings: a systematic literature review.

Background. Effective population-based strategies are required to move toward healthy sustainable diets that replace a proportion of animal-with plant-based protein. Food service can support this using a variety of strategies across the food supply chain. Objective. This systematic review aimed to evaluate the effectiveness of strategies to decrease animal protein and/or increase plant protein in foodservice settings on uptake, satisfaction, financial, environmental, and dietary intake outcomes. Methods. Seven databases were searched in November 2020 with no restriction on study dates to identify peer-reviewed study designs conducted in commercial and institutional food services using any strategy to decrease beef, lamb, pork, poultry, eggs, fish, or seafood and/or increase legumes/pulses and legume/pulse-based meat substitutes or nuts and reported this review's primary outcome, uptake by consumers, either quantitatively or qualitatively. Secondary outcomes were satisfaction and financial, environmental, and dietary intake outcomes. Titles/abstracts then full texts were screened independently by 2 authors. The Mixed...