Are organisations ready for plant-based food at work? A new study from the University of Copenhagen explores this question and shows that only a small proportion of workplaces in Denmark exhibit readiness for this change – despite its potential to reduce the climate footprint of workplace lunches. In general, introducing plant-based food is likely to stir strong emotions.

Researchers from the University of Konstanz and the HTW Berlin University of Applied Sciences analyzed around 3.7 million menu options from 340 German university canteens. The results show a fundamental shift in menu options, an important part of the food environment. Between 2015 and 2024, especially the proportion of vegan main dishes increased significantly. Surprisingly, the expansion of vegan options was accompanied by a stronger reduction in vegetarian options than in those containing meat.

Green spaces could play a key role in helping cities to cope with the effects of climate change, yet they still play only a minor role in climate strategies. These were the findings of researchers at Martin Luther University Halle-Wittenberg (MLU) and Justus Liebig University Giessen (JLU) who analysed the climate strategies of 25 major European cities. Of the approximately 2,500 individual measures evaluated by the team, only 11.6 per cent included green spaces and urban open spaces. Cities mainly focus on measures to reduce or prevent greenhouse gas emissions. The study was published in the journal “Progress in Disaster Science”.

Traffic noise disrupts recognised benefits of bird song and other sounds from nature, a new study from the University of Surrey reports.

What happens when millions of people watch social media stars devour huge amounts of food while staying seemingly thin? New Flinders University research suggests these viral eating videos may be linked to body image concerns, food cravings and unhealthy eating behaviours, especially among frequent viewers. With notable differences between Australian and Chinese audiences, the findings raise important questions about how online content shapes our relationship with food and appearance.