Caterers, who normally supply meals to 25% of the UK population (in schools, universities, hospitals and care homes,) have reportedly pledged to cut their meat content by 20% (https://www.theguardian.com/environment/2020/apr/16/school-and-hospital-caterers-vow-to-cut-meat-served-by-20). This might well reduce their costs but their claimed intention (of which I approve) is to reduce the environmental impact of the meals (meat production is linked to major greenhouse gas emissions) and to make them
healthier (meats are major sources of cholesterol, which is linked to cardiovascular disease and strokes). It would be nice if the financial savings were ploughed back into better vegetable ingredients. The time course over which the reductions would occur does appear a little vague.
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