摘要：Summary
Background Reducing meat consumption could help to protect the natural environment and promote population
health. Interventions restructuring physical micro-environments might help to change habitual behaviour.
We synthesised the scientific evidence pertaining to whether, and which, interventions restructuring physical
micro-environments effectively reduce the demand for meat.
MethodsWe did a systematic review of quantitative studies evaluating the effectiveness of interventions restructuring
physical micro-environments to reduce the demand for meat. We identified relevant records by searching six
electronic databases (CAB Abstracts, Embase, PsycINFO, Science Citation Index, MEDLINE, and Dissertations &
Theses) on Aug 31, 2017, contacting experts, screening publicly accessible online resources, and searching references.
We included studies that evaluated the effectiveness of interventions restructuring physical micro-environments to
reduce the demand for meat, defined as the actual or intended consumption, purchase, or selection of meat in real
or virtual environments. We extracted data pertaining to the study samples, the interventions, and meat demand at
the follow-up closest to intervention completion and at the longest follow-up, with the former representing our
primary outcome. We synthesised data narratively and did a qualitative comparative analysis to identify configurations
of intervention characteristics associated with, and those not found to be associated with, significant reductions in
meat demand. Our Systematic Review is registered with PROSPERO, number CRD42017081532.
Results Of 10733 titles and abstracts screened for eligibility, we assessed 60 full papers and included 14 papers
reporting on 18 studies with 22 intervention conditions. Three interventions reducing the portion size of meat
servings reduced meat consumption in randomised trials. Three interventions providing meat alternatives with
supporting educational material were associated with reduced meat demand in pre-post design studies. Three of four
interventions altering the sensory properties (eg, visual presentation) of meat or meat alternatives at point of purchase
reduced meat demand in randomised trials. Four interventions repositioning meat products to be less prominent at
point of purchase were associated with lower meat demand, but only two such interventions reached statistical
significance in a randomised trial and a multiple treatment reversal design. Only one of five interventions
manipulating the description of meat or meat alternatives at point of purchase was associated with lower meat
demand in a multiple treatment reversal design. Evidence from randomised trials evaluating a pricing intervention or
interventions restructuring several aspects of micro-environments was too scarce or inconsistent to be conclusive.
The results from our qualitative comparative analysis supported the findings of this narrative synthesis.
Interpretation Some interventions restructuring physical micro-environments could help to promote lower demand
for meat. Interventions reducing portion sizes of meat servings, providing meat alternatives, or changing the
sensory properties of meat and meat alternatives at point of purchase offered the most promise in the context of
experimental studies.
