Microaggressions are subtle forms of discrimination, often unintentional and unconscious, which send negative and denigrating messages to various individuals and groups. Previous literature has focused on microaggressions of singular identities, with little attention to the impacts of intersectional microaggressions (i.e., subtle forms of discrimination that may be influenced by more than 1 identity). The current study utilized a unique qualitative technique to address 2 central goals: (a) to explore whether qualitative analysis is an effective way to examine intersectional microaggressions and (b) to examine whether people with multiple identities could identify intersectional microaggressions in their everyday lives. Utilizing Qualitative Secondary Analysis (QSA) and Consensual Qualitative Research (CQR) methods, the researchers analyzed data from 6 previous qualitative studies with self-identified lesbian, gay, bisexual, and transgender (LGBT) people, women, Filipino Americans, multiracial people, and Muslims (N ϭ 80). Sample themes include (a) Exoticization of Women of Color, (b) Disapproval of LGBT Identity by Racial, Ethnic, and Religious Groups, (c) Assumptions of Inferiority or Criminality of Men of Color, and (d) Gender-Based Stereotypes of Muslim Men and Women. Implications for psychology (particularly for research and practice) are discussed. Finally, the authors advocate for the use of secondary analysis of qualitative data, to understand concepts that would not have been studied or reported through a singular qualitative analysis.

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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