I’m not exactly sure why universities use fewer eggs than school canteens. My best guess would be that when school canteens offer vegetarian options, they’re more of a side dish rather than a fully developed meal. They might not have the space, resources, or time to prepare a dish with multiple ingredients, so they rely on eggs and omelets as a quick and easy solution. Universities, on the other hand, are used to preparing several complete meals and generally have more staff available to do so.
Thanks for sharing this write-up! It’s not easy to massively change direction in response to new evidence but it seems like you did a great job.
On the object level, for my interest: do you know why the egg density was so different between university and other catered meals?
I’m not exactly sure why universities use fewer eggs than school canteens. My best guess would be that when school canteens offer vegetarian options, they’re more of a side dish rather than a fully developed meal. They might not have the space, resources, or time to prepare a dish with multiple ingredients, so they rely on eggs and omelets as a quick and easy solution. Universities, on the other hand, are used to preparing several complete meals and generally have more staff available to do so.