Slim by Design: Menu Engineering Strategies for Promoting High-Margin, Healthy Foods

Wansink, Brian; Love, Katie

doi:10.2139/ssrn.2467777

Cited by 2 publications

(2 citation statements)

References 35 publications

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“…The experimental design targets the visibility of the vegetarian dish and the menu order, two features of the food environment that have been shown to matter for food choice. Changing the visibility can affect whether and how prominently a dish features in the consideration set (Wansink and Love, 2014). If customers might not even consider the vegetarian dish an option and routinely choose between the two meat dishes offered, making it visible can add it to the consideration set without changing what is offered.…”

Section: Experimental Designmentioning

confidence: 99%

Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant

Kurz

2018

Journal of Environmental Economics and Management

145

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Changing dietary habits to reduce the consumption of meat is considered to have great potential to mitigate food-related greenhouse gas (GHG) emissions. To test if nudging can increase the consumption of vegetarian food, I conducted a field experiment with two university restaurants. At the treated restaurant, the salience of the vegetarian option was increased by changing the menu order, and by placing the dish at a spot visible to customers. The other restaurant served as a control. Daily sales data on the three main dishes sold were collected from September 2015 until June 2016. The experiment was divided into a baseline, an intervention, and a reversal period where the setup was returned to its original state. Results show that the nudge increased the share of vegetarian lunches sold by around 6 percentage points. The change in behavior is partly persistent, as the share of vegetarian lunches sold remained 4 percentage points higher than during the baseline period after the original setup was reinstated. The changes in consumption reduced GHG emissions from food sales around 5 percent.

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Section: Experimental Designmentioning

confidence: 99%

Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant

Kurz

2018

Journal of Environmental Economics and Management

145

View full text Add to dashboard Cite

show abstract

“…Changing the visibility can affect whether and how prominently a dish features in the consideration set (Wansink and Love, 2014). If customers might not even consider the vegetarian dish an option and routinely choose between the two meat dishes offered, making it visible can add it to the consideration set without changing what is offered.…”

Section: Experimental Designmentioning

confidence: 99%

Nudging to Reduce Meat Consumption: Immediate and Persistent Effects of an Intervention at a University Restaurant

Kurz

2017

SSRN Journal

View full text Add to dashboard Cite

show abstract

Slim by Design: Menu Engineering Strategies for Promoting High-Margin, Healthy Foods

Cited by 2 publications

References 35 publications

Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant

Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant

Nudging to Reduce Meat Consumption: Immediate and Persistent Effects of an Intervention at a University Restaurant

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