Korinna Jorling, a student of MSc Environmental Policy and Regulation, received funding from the Sustainable Projects Fund to carry out research for her dissertation on ‘Tackling meat consumption without constraining choice.’ The project aimed to assess the effect of ‘nudging’ on the consumption patterns of consumers at LSE catering outlets. Meat options were not removed or reduced from the menu, but the order in which the options were presented was altered so that vegetarian options were listed first. As well as measuring the overall impact this had on meat consumption, a survey was carried out to assess co-variables such as gender, nationality, age and diet preferences. The findings of the study will be shared with LSE Catering, so implementing these changes long-term can be considered.