Evidence on the Effectiveness-Acceptance Trade-Off Between Forced Active Choice and Default Nudging: A Field Study to Reduce Meat Consumption in Cafeterias DOI
Dominic Lemken, Aline Simonetti,

Gloria Sindermann

et al.

Environment and Behavior, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 18, 2024

Overconsumption of meat remains common in Western diets. In a cafeteria setting, we assessed the impact two interventions on reducing consumption: forced active choice (explicitly choosing portion size) and default nudge (offering reduced with an opt-out option). Our field study, involving 5,966 food choices feedback from 125 users, revealed both were effective perceived as ethical. Across 11 dishes, increased selection portions. Notably, had more substantial impact, 90.6% opting for portions compared to 38.5% choice. Interestingly, gender differences are most pronounced during phase through condition. We predict that biased environments where one option is clearly favored, influenced by socio-demographic factors likely diminish.

Language: Английский

Tasty or sustainable? Goal conflict in plant-based food choice DOI Creative Commons
Ainslee Erhard, Steffen Jähn, Yasemin Boztuğ

et al.

Food Quality and Preference, Journal Year: 2024, Volume and Issue: 120, P. 105237 - 105237

Published: June 1, 2024

Marketers and policymakers navigate an evolving landscape where increasing number of consumers are willing to consider the environmental impacts meat consumption shift towards plant-based proteins. This trend is exemplified by individuals who identify as flexitarians, preferring plant-forward diets though still consuming meat. Nevertheless, juggle conflicting desire for healthy sustainable choices with enjoyment tasty food, which varies across contexts. Consequently, determining appropriate framing alternatives — when emphasize health sustainability or taste poses a challenge not adequately addressed previous research. study delves into nuanced impact modifying goal salience tailoring product attribute frames align contextual consumer goals, offering insights engaging alternatives. These findings reveal that aligning hedonic frame active significantly enhances engagement. Conversely, introducing in presence adversely influences expectations, leading decline intentions engage product. offer valuable guidance navigating complexities food underscore need messaging strategies consumers' goals.

Language: Английский

Citations

7
Sustainable Choices in Food Delivery: The Impact of Nudges, Boosts and Consumers’ Responsibility for Sustainable Consumption DOI

Anne Marlen Hess,

Milan Tatić, Jeanette Klink-Lehmann

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Changing the default meal option at university events to reduce harmful environmental impacts: Six randomized controlled trials DOI Creative Commons
Angela W. Zhang, Christopher Wharton, Sara Cloonan

et al.

Appetite, Journal Year: 2024, Volume and Issue: 200, P. 107572 - 107572

Published: June 20, 2024

Animal agriculture is a leading contributor to greenhouse gas emissions and other harmful environmental impacts, which underscores the need shift away from consumption of animal-based products. One promising nudge intervention making plant-based meals default option, so we tested this approach at six different university events across four academic institutions for effecting sustainable dietary change. Event attendees pre-selected their meal on one two randomly assigned RSVP forms: with meat default. The results our randomized controlled trial showed that participants had 43-percentage point greater probability selecting when it was indicated as option. This effect similar institutions, indicates generalizable can be successfully implemented events. combined using defaults these an estimated reduction 104,387 kg CO2 emissions, 299.9 m

Language: Английский

Citations

3
Reducing meat consumption in restaurants: Exploring the default mechanism in a surprise menu, combined with effort and price incentives DOI Creative Commons
Machiel J. Reinders, Emily P. Bouwman, Marleen C. Onwezen

et al.

Journal of Environmental Psychology, Journal Year: 2024, Volume and Issue: 98, P. 102402 - 102402

Published: Aug. 16, 2024

Language: Английский

Citations

2
From plate to planet: culturally responsive culinary practices for health system innovation DOI Creative Commons
Michelle H. Loy

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: Oct. 17, 2024

The field of culinary medicine has gained significant attention for its potential to improve health outcomes through the integration nutrition and medical practice. However, cultural dimensions this interdisciplinary remain underexplored. Emphasizing role sociocultural practices, paper highlights how culturally appreciative practices can meet sextuple aim healthcare system innovation. By examining diverse traditions their contributions medicine, review underscores importance attuned approaches in promoting human health. food wisdom into offers a pathway more effective personalized care, stronger patient-provider relationships, diversity/equity/inclusion/belonging, sustainable systems.

Language: Английский

Citations

2
Using salience and availability to promote sustainable and healthy food choices in hospital cafeterias DOI Creative Commons
Karina Spoyalo,

Nicole Viduka,

Sam Dixon

et al.

Scientific Reports, Journal Year: 2024, Volume and Issue: 14(1)

Published: Nov. 1, 2024

Sustainable diets can achieve considerable reductions in greenhouse gas emissions and improvements human health, but changing dietary behavior remains a challenge. We assessed the impacts of two behavioral insights strategies on bridging intention-action gap related to sustainable healthy food choices amongst hospital cafeteria patrons. In pilot survey staff (N = 1,165), 56% identified limited awareness availability as barriers purchasing, although 46% were extremely willing try dishes. examined increasing salience (Study 1), varying 2a), decreasing 2b) dish purchases three cafeterias. Each study ran for seven weeks from March April, 2023. total, 10,616 dishes purchased. Study 1, was associated with significant uptake dishes, effect disappeared once intervention removed. 2a, corresponded increase while 2b followed downward trend purchases, suggesting that drove choices. recommend hospitals consider these choice architecture interventions support adoption diets.

Language: Английский

Citations

1
A choice architect’s guide to the (autonomous) galaxy: a systematic scoping review of nudge intrusiveness in food choices DOI Creative Commons
Dominic Lemken, Ainslee Erhard, Simone Wahnschafft

et al.

Humanities and Social Sciences Communications, Journal Year: 2024, Volume and Issue: 11(1)

Published: Aug. 12, 2024

Abstract In seeking to uphold consumer autonomy in the design and implementation of nudge interventions, choice architects must concern themselves with preserving both availability options made consumers (freedom choice), capacity deliberate choose (agency) Several studies aim examine extent which nudges truly autonomy; however, most self-reported perceived intrusiveness on autonomy, rather than considering from perspective how are designed. Leveraging a systematic scoping review related food ( N = 146), common policy arena for we develop typology three mechanisms that, when not considered, could unduly intrude upon autonomy: (1) effort opt out, delineated along economic physical sub-dimensions; (2) affective influence, such as social reference messaging emotional appeals; (3) non-transparency, including itself non-nudged alternative options. We discuss each mechanism manifested reviewed studies, ultimately offer possible criteria that can be used evaluate mechanism. This support discern might better protect it pursuit behavior change. Our further provides empirical concept resistible yet effective nudges.

Language: Английский

Citations

0
Evidence on the Effectiveness-Acceptance Trade-Off Between Forced Active Choice and Default Nudging: A Field Study to Reduce Meat Consumption in Cafeterias DOI
Dominic Lemken, Aline Simonetti,

Gloria Sindermann

et al.

Environment and Behavior, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 18, 2024

Overconsumption of meat remains common in Western diets. In a cafeteria setting, we assessed the impact two interventions on reducing consumption: forced active choice (explicitly choosing portion size) and default nudge (offering reduced with an opt-out option). Our field study, involving 5,966 food choices feedback from 125 users, revealed both were effective perceived as ethical. Across 11 dishes, increased selection portions. Notably, had more substantial impact, 90.6% opting for portions compared to 38.5% choice. Interestingly, gender differences are most pronounced during phase through condition. We predict that biased environments where one option is clearly favored, influenced by socio-demographic factors likely diminish.

Language: Английский

Citations

0