Forced Choice Restriction in Promoting Sustainable Food Consumption: Intended and Unintended Effects of the Mandatory Vegetarian Day in Helsinki Schools

Lombardini-Riipinen, Chiara; Lankoski, Leena

doi:10.1007/s10603-013-9221-5

Cited by 88 publications

(77 citation statements)

References 44 publications

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“…Findings on consumer behavior in food service environments indicate that changes in the food offered (introducing vegetarian meals) can lead to increased food waste for a period of time [29]. Similarly, changes in the mode of delivery (pre-order of food instead of ordering on the spot) might entail a similar trade-off (in that case, of meals being healthier when ordered in advance, but more of it wasted, possibly because the pupil's wants had changed towards less healthy food by the time lunch is served [30]).…”

Section: Consumer Behavior Research Regarding Food Wastementioning

confidence: 99%

Consumer-Related Food Waste: Causes and Potential for Action

Aschemann‐Witzel

Hooge

Amani³

et al. 2015

Sustainability

656

485

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Abstract:In the past decade, food waste has received increased attention on both academic and societal levels. As a cause of negative economic, environmental and social effects, food waste is considered to be one of the sustainability issues that needs to be addressed. In developed countries, consumers are one of the biggest sources of food waste. To successfully reduce consumer-related food waste, it is necessary to have a clear understanding of the factors influencing food waste-related consumer perceptions and behaviors. The present paper presents the results of a literature review and expert interviews on factors causing consumer-related food waste in households and supply chains. Results show that consumers' motivation to avoid food waste, their management skills of food provisioning and food handling and their trade-offs between priorities have an extensive influence on their food waste behaviors. We identify actions that governments, societal stakeholders and retailers can undertake to reduce consumer-related food waste, highlighting that synergistic actions between all parties are most promising. Further research should focus on exploring specific food waste contexts and interactions more in-depth. Experiments and interventions in particular can contribute to a shift from analysis to solutions. OPEN ACCESSSustainability 2015, 7 6458

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Section: Consumer Behavior Research Regarding Food Wastementioning

confidence: 99%

Consumer-Related Food Waste: Causes and Potential for Action

Aschemann‐Witzel

Hooge

Amani³

et al. 2015

Sustainability

656

485

View full text Add to dashboard Cite

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“…Nudges can also reduce waste: Kallbekken and Saelen (2013) show that manipulating hotel guests' CA at the breakfast buffet can make them waste less food. Nudges in this domain may be superior to mandatory measures, as Lombardini and Lankoski (2013) show: Students in Finland responded to mandatory 'vegetarian days' in school canteens by having lunch outside.…”

Section: Facilitating 'Green' Behaviormentioning

confidence: 99%

Green nudges: Do they work? Are they ethical?

Schubert

2017

Ecological Economics

273

201

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Standard-Nutzungsbedingungen:Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Zwecken und zum Privatgebrauch gespeichert und kopiert werden.Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich machen, vertreiben oder anderweitig nutzen.Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, gelten abweichend von diesen Nutzungsbedingungen die in der dort genannten Lizenz gewährten Nutzungsrechte. Real-world consumers, though, are motivated by more than incentives and information (Michalek et al. 2015). These are innovative policy tools that are designed with a specific focus on behavioral factors 1 Most economist readers can be assumed to be familiar with the key insights of Behavioral Economics; those interested in the details may be referred to the excellent surveys by Camerer and Loewenstein (2004) and Della Vigna (2009). Van den Bergh et al. (2000) give an outline of behavioral economics insights with a focus on their relevance for environmental economics prior to Nudge. The contributions by Norton et al. (1998) and Söderbaum (1994) are particularly interesting as precursors of the nudge agenda, as they argue that environmental policies should try to exploit endogenous preference change. 2 An important exception to that rule was Jack Knetsch, see, e.g. Knetsch and Sinden (1984), Knetsch (1989 and structured. To nudge someone is to deliberately intervene in a given CA. Nudges are widely regarded as potential complements to more traditional incentive-based regulation; the hope is that adding them to the policy mix may be both more effective and more popular among the general public than relying on traditional regulatory tools alone (Thaler and Sunstein 2008: ch. 12). 6 As Cass Sunstein (2014: 13) puts it, the general aim is to develop "sensible, low-cost policies with close reference to how human beings actually think and behave." There is an important caveat, though: Due to their unclear welfare foundations and the potentially paternalistic and manipulative way in which these tools shape human behavior (viz., by addressing and exploiting cognitive biases), nudges raise complex ethical questions. Terms of use: Documents in EconStor mayThe exact definition of nudges is a matter of some controversy. What's typically offered as a back-of-the-envelope definition -"interventions that influence people's behavior without significantly changing their monetary incentives or coercing them" -is unhelpful, as it also lets the mere provision of information count as a nudge. We rather suggest to follow Hansen (2016) by supplementing this shorthand with the notion, originally advanced by Thaler and Sunstein (2008: 8) To illustrate, the subsidy and tax schemes discussed by Allcott and Taubinsky (2015) in the context of energy efficiency policy qualify as BEP in our sense of the term. 5 See in particular (ibid.: ch. 12) on green nudging, and Sunstein (201...

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“…First, it is paramount to not restrict options so that consumers are given an opportunity to freely choose any, including unsustainable if they wish, product or service alternative (Arvai and Campbell-Arvai 2012). This is because customer choice restriction as a policy intervention instrument has a number of disadvantages and may even lead to public opposition (Lombardini and Lankoski 2013) which implies it should be employed with care. While 'nudging' imposes no limitations on customer choice, it strives to manipulate it so that it becomes more environmentally-and societally-beneficial.…”

Section: )mentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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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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Forced Choice Restriction in Promoting Sustainable Food Consumption: Intended and Unintended Effects of the Mandatory Vegetarian Day in Helsinki Schools

Cited by 88 publications

References 44 publications

Consumer-Related Food Waste: Causes and Potential for Action

Consumer-Related Food Waste: Causes and Potential for Action

Green nudges: Do they work? Are they ethical?

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

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