Table 1

TiDIER checklist describing the replacing meat with alternative plant-based product (Re-MAP) intervention and no-intervention comparator

Brief nameRe-MAP—a behavioural intervention to reduce meat consumptionNo intervention
WhyEnvironmental restructuring: Meat alternatives will be provided for 1 month with the aim of enhancing attitudes towards and behavioural control of eating a low meat diet by making meat-free alternative easily available to participants. This intervention component also aims to reduce participants’ attachment to meat. Participants will select from a range of commercially available meat alternatives including soy and other textured vegetable protein products (eg, soy sausages), plant-based and pulse-based products (eg, bean burgers), mycoprotein products (eg, mycoprotein steaks). Meat alternatives will be defined as meat-free products that fulfil the same gastronomic function as products that normally contain meat (eg, sausages, burgers, meatballs, steaks or mince).
Training: Recipes will be provided with the aim of enhancing participants’ behavioural control of eating a low meat diet by enhancing their skills of preparing meat-free meals.
Education: Information leaflets about the health and environmental benefits of eating less meat will be provided to enhance participants’ attitudes towards eating a low meat diet and to reduce participants’ attachment to meat.
Social modelling: Written success stories of people who reduced their meat consumption will be provided to increase participants perceived social norm of eating a low meat diet and to promote the dietary identity of meat reducers, such as flexitarians.
WhatEnvironmental restructuring: Participants will be provided with meat alternatives for 1 month, which they will be able to select from a printed catalogue of commercially available meat alternatives. Participants will be asked to select enough meat alternatives to have a meat-free product available on every occasion on which they would normally have meat for 2 weeks. Participants will be free to order enough foods to cater for themselves and other members of their household, if they wished to do so. The meat alternatives will be delivered to participants’ homes by a food retailer on up to two occasions over the intervention month: the first delivery will be scheduled immediately after participants are allocated to the intervention condition. The second delivery will be scheduled 2 weeks after the randomisation for participants who wish to top up their stock of meat alternatives.
Training: A printed booklet containing 11 illustrated recipes of meat alternatives will be delivered immediately after participants are allocated to the intervention condition. These recipes will incorporate some of the meat alternatives used as part of this study. A second cookbook predominantly reporting on more general meat-free recipes (ie, not focussing on meat alternatives) will be provided during the fourth intervention week. All participants received the same recipes.
Education: Participants will receive eight printed pages of illustrated information on the health (four pages) and environmental implications(four pages) of eating less meat and two introduction pages and references delivered per post to their home over the course of the intervention month. The infographics were developed using publicly available information from peer-reviewed literature and relevant environmental or health organisations (eg, cancer research UK). Immediately after being allocated to the intervention condition, participants will receive an illustrated binder, which they will use to collect the information leaflets. The binder will include two pages of introductory information and the sources from which the information was drawn.
Success stories: Participants will receive three illustrated success stories vignettes delivered per post to their home during the last intervention week. The success stories will cover a range of different demographics (sex and age), different motives for eating less meat, and different strategies to transition to lower meat diets. The narratives will be about eating less meat rather than about ceasing to eat meat entirely. Participants will also receive a sheet on which they could report their own success story if they wish to do so. Participants will be asked to add this information to their illustrated binder.
WhoThe lead researcher of this trial (FB) will deliver the intervention. An access database system will be used to schedule the deliveries of each intervention component ensuring that each intervention component will be delivered at the appropriate time for each participant.N/A
HowThe intervention consists in the delivery of the aforementioned materials. We will use the delivery services of one of UK’s largest food retailers to purchase and deliver the meat alternatives to participants. We will use Royal Mail to send printed materials. The binder will be delivered to participants immediately after they are randomised to the intervention condition.N/A
How wellWe elected to use a single study account with the food retailer to schedule all the study deliveries, which will enable us to monitor the successful completion and receipt of each delivery. Due to the nature of the intervention, it will not be necessary to establish any other systems to monitor the fidelity of the intervention delivery.N/A
  • N/A, not available; TiDIER, template for intervention description and replication.