Gavrieli, Anna
Attwood, Sophie
Wise, Jonathan
Putnam-Farr, Eleanor
Stillman, Paul
Giambastiani, Scott
Upritchard, Jane
Hanson, Chavanne
Bakker, Michiel
Article History
Received: 12 November 2021
Accepted: 21 November 2022
First Online: 30 November 2022
Declarations
:
: The study was reviewed by the World Resources Institute’s Human Subjects Protection Program (#WRI202100001). As the study did not include any human participants but only food and plate measurements on a cafeteria kitchen- and dining hall- level, the study was determined as “not human subjects research” and therefore did not require IRB review or oversight, according to US regulations summarized in the Revised Common Rule at 45 CFR 46.101(a). In addition, the project did not require informed consent to be obtained, as the US Regulations on informed consent apply only to non-exempt human subjects research, according to the Revised Common Rule at 45 CFR 46.116(a)(1). The WRI process is in accordance with this guidance and all methods were carried out in accordance with relevant guidelines and regulations.
: Not applicable.
: SA and JW contributed to this work while employed at the World Resources Institute, an environmental research organization. Their work at WRI focuses on researching and promoting plant based diets for sustainability benefits. The rest of the authors have no financial or non-financial competing interests to declare.