We awarded funding to Keri Szjeda (The Good Food Institute), Tessa Urbanovich (Chapman University), and Matti Wilks (University of Queensland) for this work. The purpose of this research is to test various restaurant menu design interventions in order to determine which interventions are most effective in influencing people to choose plant-based options. The approach involves an online experiment in which participants will view a randomized menu condition and choose a menu item, as if out for a meal with a friend.