Nudging and social marketing techniques encourage employees to make healthier food choices: a randomized controlled trial in 30 worksite cafeterias in The Netherlands

Velema, Elizabeth; Vyth, E.L.; Hoekstra, Trynke; Steenhuis, I.H.M.

doi:10.1093/ajcn/nqx045

Cited by 42 publications

(49 citation statements)

References 36 publications

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“…Choice architecture has been discovered as a way of influencing consumer choice [21][22][23]. By changing the choice architecture, the freedom to choose should be preserved according to the libertarian paternalism view of Thaler and Sunstein [22].…”

Section: Choice Architecturementioning

confidence: 99%

“…Choice architecture may be accomplished in different ways. For example, to increase consumer preference, products could be placed at eye-level [23][24][25], presented in separate categories or interspersed with other categories [26], or given particular colors (say, green for sustainable products). Additionally, normative messages showing that most people prefer a particular product [27] or narrative could be added to make product options more attractive [28].…”

Section: Choice Architecturementioning

confidence: 99%

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Effects of Default Option and Lateral Presentation on Consumer Choice of the Sustainable Option in an Online Choice Task

Antonides

Welvaarts

2020

Sustainability

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In order to reduce the environmental impact of products, sustainability must be improved in many industries. One way to accomplish this aim is to influence consumers by means of nudging in order to choose more sustainable products in online choices. We investigated whether the lateral presentation of products from left to right or from right to left, along with using a status quo default option, influence sustainable choices of make-up products. A pilot study has been conducted in order to obtain background information on make-up choices. Next, an online, quantitative experiment has been conducted in which 330 women together made 1094 hypothetical make-up product choices. Making the sustainable option the default resulted in more sustainable choices than making unsustainable products the default. The left–right versus right–left presentation of products did not significantly influence consumer choices. Furthermore, higher educated people and those finding sustainability important relatively often chose a sustainable make-up product. People frequently wearing make-up and those finding a low price important relatively often chose an unsustainable make-up product. Our experiment suggests that making sustainable products the default choice makes a sustainable choice about 8% more likely than making unsustainable products the default choice.

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Section: Choice Architecturementioning

confidence: 99%

Section: Choice Architecturementioning

confidence: 99%

Effects of Default Option and Lateral Presentation on Consumer Choice of the Sustainable Option in an Online Choice Task

Antonides

Welvaarts

2020

Sustainability

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“…11,12,13 Choice architecture (eg, product placement) interventions make it easier and more convenient for employees to choose a healthy item without having to consider detailed nutrition information. 7,12,14 Both strategies have been shown to promote healthier food purchases in workplace settings. 7,12,15…”

Section: Introductionmentioning

confidence: 99%

Calories Purchased by Hospital Employees After Implementation of a Cafeteria Traffic Light–Labeling and Choice Architecture Program

et al. 2019

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Key Points Question Is a workplace program to promote healthy food choices using traffic light labels and choice architecture (product placement) changes associated with sustained reduction in calories purchased by employees? Findings This cohort study of 5695 hospital employees who used the workplace cafeteria found that implementation of a traffic light–labeling and choice architecture program was associated with a 6.2% decrease in calories per transaction over 2 years, including a 23.0% decrease in calories from the least healthy foods. Meaning Workplace point-of-purchase programs to promote healthy food choices could help improve dietary intake and prevent weight gain in employee populations.

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“…This relative small improvement corresponds to findings of other canteen or retail interventions in various settings. For example, a randomized controlled trial in worksite cafeterias in the Netherlands showed similar increased sales figures, particularly for sandwiches, cheese and fruit [28]. A recent intervention study in worksite cafeterias in the United Kingdom in which the proportion of healthier foods available was increased showed a reduction of almost 7% in energy purchased from targeted food products [29].…”

Section: Discussionmentioning

confidence: 94%

The Impact of a Gradual Healthier Assortment among Vocational Schools Participating in a School Canteen Programme: Evidence from Sales and Student Survey Data

Kleef

Kremer

Trijp

2020

IJERPH

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Many adolescents have poor eating habits. As a major part of their caloric intake takes place at school, the present study aims to examine the effect of increasing the availability of healthier foods in school canteens on sales, student attitude and self-reported behaviour. A quasi-experimental study was carried out at two vocational schools in the Netherlands over a 10-month period, where the visible share of healthier products was gradually or abruptly increased from 60% to 80%. Outcome measures were sales data for healthier and less healthy foods and drinks in the canteens, as well as surveys. The proportion of healthier products sold increased from 31.1% during the baseline period to 35.9% in the final period. A gradual increase led to higher relative sales of healthier products (40%) than an abrupt change (34.5%). Survey data showed that students’ moderate satisfaction remained insensitive to the changes over time. Overall, results suggest that increasing the availability of healthier products in school canteens leads to small positive changes in sales of products, particularly in the product groups beverages and sandwiches. A gradual introduction may ensure that students slowly get used to assortment changes.

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Nudging and social marketing techniques encourage employees to make healthier food choices: a randomized controlled trial in 30 worksite cafeterias in The Netherlands

Cited by 42 publications

References 36 publications

Effects of Default Option and Lateral Presentation on Consumer Choice of the Sustainable Option in an Online Choice Task

Effects of Default Option and Lateral Presentation on Consumer Choice of the Sustainable Option in an Online Choice Task

Calories Purchased by Hospital Employees After Implementation of a Cafeteria Traffic Light–Labeling and Choice Architecture Program

The Impact of a Gradual Healthier Assortment among Vocational Schools Participating in a School Canteen Programme: Evidence from Sales and Student Survey Data

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