Stupsen und Schubsen (Nudging): Ein neues verhaltensbasiertes Regulierungskonzept?

Friedrichsen, Jana; Hagen, Kornelia; Wagner, Lilo

doi:10.3790/vjh.87.1.5

Cited by 1 publication

(1 citation statement)

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“…Despite consumers' interest in the topics of sustainability or health [8,9], a considerable share of their food choices remain unsustainable and unhealthy [10][11][12][13]. One of the problems for consumers is procrastination (i.e., having an intention but failing to realise it) [14][15][16]. One possible approach to make customers' food choices more sustainable is to nudge them, and thereby stimulate, facilitate and encourage the sector's transformation towards sustainable development.…”

Section: Introductionmentioning

confidence: 99%

When A Combination of Nudges Decreases Sustainable Food Choices Out-of-Home—The Example of Food Decoys and Descriptive Name Labels

Ohlhausen

Langen

2020

Foods

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This paper reports results from three consecutive studies focusing on the comparison of the effectiveness of different nudges and their combinations to increase sustainable food choices out of the home. The nudges compared are the use of descriptive name labels (DNLs) for the most sustainable dish of a choice set (menu) and the decoy effect (DE), created by adding a less attractive decoy dish to a more attractive target dish with the goal of increasing the choice frequency of the target dish. In the literature, both nudges have been found to influence consumers’ choices. In the first study, six category names of sustainability indicators were deduced from a focus group. These were tested with 100 students to identify the most attractive DNLs. Study II, a randomized choice study (n = 420), tested the DE, the DNLs and a combination of the DNLs and the DE used on four different dishes in a university canteen. In study III, 820 guests of a business canteen voted during four weeks for the special meals of the following week (identical to the four choice sets displayed in study II). Results indicate that the combination of DNLs and the DE is not recommended for fostering sustainable food choices. Pure DNLs were more efficient in increasing the choice frequency of the more sustainable meal, whereas the decoy effect resulted in decreased choice frequencies. Regional and sustainable DNLs were favoured by consumers.

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