The effect of social norms on vegetarian choices is moderated by intentions to follow a vegetarian diet in the future: Evidence from a laboratory and field study.

Social norms could be a tool in dietary transition toward more sustainable diets, but the results of social norms interventions aimed at encouraging the selection of plant-based foods to date have been inconsistent. One reason for this might be because there are important moderating factors that have yet to be investigated. Here we examine social modeling of vegetarian food choices and test whether modeling is dependent upon individual intentions to follow a vegetarian diet in the future in two different settings. In a laboratory study of 37 women, participants with low intentions to become a vegetarian consumed fewer plant-based foods in the presence of a vegetarian confederate, compared to eating alone. In an observational study of 1,037 patrons of a workplace restaurant, participants with a higher score of on vegetarian intentions had a greater likelihood of taking a vegetarian main course or starter, and a vegetarian social norm was associated with a greater likelihood of a vegetarian choice for the main course but not for the starter. These data suggest that participants with low intentions to follow a vegetarian diet may exhibit reactance against an explicit vegetarian norm in an unfamiliar context (as in Study 1) but that general norm following regardless of dietary intentions be more likely when it is conveyed implicitly in a familiar context (as in Study 2).

Mechanochemistry and Eco-Bases for Sustainable Michael Addition Reactions.

The Michael addition reaction was revisited with a full focus on sustainability combined with efficiency, using mechanochemistry in mild conditions. First, the synthesis of cyclopentenone derivatives was chosen as a model reaction to find optimal conditions in mechanochemistry while using classical but weak bases. The reaction was efficient (84-95% yields), fast (2-6 h), solvent free, and required 0.1 equivalent of base. Aiming to reach greener conditions, classical bases were then replaced using new bio-sourced bases, called Eco-bases, that were easily prepared from plants and led to heterogeneous catalysts. The composition and structure of Eco-bases were characterized by MP-AES, XRPD, EBSD/EDS, HRTEM/EDX and ion chromatography. Interestingly, a high ratio of potassium was observed with the presence of K2Ca(CO3)2 for the most effective Eco-base. The new Eco-bases were used for the mechanical-assisted construction of functionalized alkenone derivatives. The versatility of the method has been successfully applied with good to excellent yields to different Michael donors and acceptors. Eco-bases were recycled and reused four times with the same performances. Combining Eco-bases and mechanochemistry in Michael addition reactions allowed reaching a maximum degree of sustainability (efficient, rapid, low catalyst loading, solvent-free reactions with bio-sourced catalysts) and participating in the development of mechanochemistry in sustainable chemistry.

Manganese distribution in the Mn-hyperaccumulator Grevillea meisneri from New Caledonia.

New Caledonian endemic Mn-hyperaccumulator Grevillea meisneri is useful species for the preparation of ecocatalysts, which contain Mn-Ca oxides that are very difficult to synthesize under laboratory conditions. Mechanisms leading to their formation in the ecocatalysts are unknown. Comparing tissue-level microdistribution of these two elements could provide clues. We studied tissue-level distribution of Mn, Ca, and other elements in different tissues of G. meisneri using micro-X-Ray Fluorescence-spectroscopy (µXRF), and the speciation of Mn by micro-X-ray Absorption Near Edge Structure (µXANES), comparing nursery-grown plants transplanted into the site, and similar-sized plants growing naturally on the site. Mirroring patterns in other Grevillea species, Mn concentrations were highest in leaf epidermal tissues, in cortex and vascular tissues of stems and primary roots, and in phloem and pericycle-endodermis of parent cluster roots. Strong positive Mn/Ca correlations were observed in every tissue of G. meisneri where Mn was the most concentrated. Mn foliar speciation confirmed what was already reported for G. exul, with strong evidence for carboxylate counter-ions. The co-localization of Ca and Mn in the same tissues of G. meisneri might in some way facilitate the formation of mixed Ca-Mn oxides upon preparation of Eco-CaMnOx ecocatalysts from this plant. Grevillea meisneri has been successfully used in rehabilitation of degraded mining sites in New Caledonia, and in supplying biomass for production of ecocatalysts. We showed that transplanted nursery-grown seedlings accumulate as much Mn as do spontaneous plants, and sequester Mn in the same tissues, demonstrating the feasibility of large-scale transplantation programs for generating Mn-rich biomass.

Associations between Perceived Social Eating Norms and Initiation and Maintenance of Changes in Dietary Habits during the First COVID-19 Lockdown in France.

Changes in dietary habits of the French population have been reported during the national lockdown that was enforced due to the COVID-19 pandemic. This study investigated whether perceived social eating norms were associated with the initiation and maintenance of dietary changes that took place as a result of lockdown. An online study collected information on (1) changes in consumption implemented during the lockdown and the maintenance of these changes, and (2) perceptions about changes in consumption implemented during lockdown by household members, relatives out of home, and the general population. The changes in consumption were classified as foods to increase or to decrease according to French national recommendations. The perception of changes to dietary habits by household members and relatives out of home was related to the changes made by individuals for each of the food categories (all p < 0.05) but not to the perception of changes made the general population. Increased consumption of foods to increase was more likely to be maintained when there was a positive perception of the changes made by household members (p = 0.03). These results highlight the influence of the perception of social eating norms, especially by household members and relatives, on the implementation of dietary changes during lockdown and suggest that social eating norms can have a lasting influence.

Social modeling of food choices in real life conditions concerns specific food categories.

The social context of eating has a profound effect on consumption choices. Social modeling, that involves using others' behavior as a guide for appropriate consumption, has been well documented for food intake, but less is known about social modeling of food choices. Moreover, social modeling has mainly been studied in laboratory settings. We conducted an observational study in a self-service canteen to examine whether the food choices of an individual were influenced by the choice of the person ahead in the queue. We recorded food choices of 546 individuals (333 men and 211 women) and those of the person in front of them in the queue along a linear buffet. Starters were sub-categorized into salads, mixed starters (e.g. avocado shrimp mayonnaise), and cold meat starters, and desserts were sub-categorized into fruits, dairy products and pastries. There was a significantly higher probability of taking a starter in general (OR = 1.65, IC = 1.06-2.57, p = 0.03), a salad (OR = 1.78, CI = 1.08-2.93, p = 0.02), a mixed starter (OR = 2.98, CI = 1.42-6.05, p < 0.01), but not a cold meat, if the person ahead in the queue also took one compared to when the person ahead did not take one. No significant modelling was found for desserts which may be because almost all participants took a dessert. These results highlight that social modeling influences food choices, and that this phenomenon can be observed in a real life setting. These data also suggest that some food categories, such as starters, could be more susceptible to social modeling than are others. Finally, we observed modeling both between familiar and unfamiliar participants, which suggests that social norms could be used to promote healthier eating in a range of settings including friendship groups.