Supplementary Data 1. Average composition of 1st and 5th quintiles lunches for all impact categories by food group.xlsx

<strong>Supplementary Data 1. Average composition of 1st and 5th quintiles lunches for all impact categories by food group. </strong> <em>This table is provided as an excel file and provides the average composition of lunches in the first and fifth quintile by impact category and food group. On average, lunches in the first quintile for Global Warming Potential had 0.40 cup eq. of cheese, and on average, lunches in the fifth quintile for Global Warming Potential had 0.30 cup eq. of cheese. There was a significant difference in the amount of cheese in first quintile and fifth quintile lunches for GWP. Lunches with lower Global Warming Potential (or lunches in the first quintile) had significantly more cheese, this is likely because cheese is a common vegetarian option which displaces beef on menus.</em>

<strong>补充数据1 按食物类别划分的各影响类别下第一及第五五分位数午餐的平均构成</strong> <em>本表格以Excel文件形式提供，展示了按影响类别与食物类别划分的第一及第五五分位数午餐的平均构成。以全球变暖潜势（Global Warming Potential，GWP）为例，第一五分位数组的午餐平均含有0.40杯当量（cup eq.）的奶酪，第五五分位数组的午餐平均仅含0.30杯当量的奶酪。在GWP维度下，两类五分位数午餐的奶酪含量存在显著差异：全球变暖潜势更低的午餐（即第一五分位数组别）所含奶酪量显著更高，这或因奶酪作为常见素食选项，可在菜单中替代牛肉。</em>