The Impact of Meal Attributes and Nudging on Healthy Meal Consumption — Evidence from a Lunch Restaurant Field Experiment
(2013) In Modern Economy 4(10a). p.1-8- Abstract
- We use a field experiment in a lunch restaurant to analyze how meal attributes and a “nudge” impact healthy labeled meal consumption. The nudge consists of increasing the salience of healthy labeled meals by placing them at the top of the menu. We find that certain meal attributes (e.g. poultry and red meat) greatly increase both sales and the market share of the healthy labeled meal. We conclude that a careful design of the healthy food supply may be efficient in en-couraging healthier meal choices, e.g. supplying healthy labeled versions of popular conventional meals. We find no impact on healthy labeled meal sales from the nudge.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4154731
- author
- Thunström, Linda and Nordström, Jonas LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Healthy Food, Restaurant Meals, Food Supply, Meal Attributes, Nudging, Field Experiment
- in
- Modern Economy
- volume
- 4
- issue
- 10a
- pages
- 1 - 8
- publisher
- Scientific Research Publishing (SCIRP)
- ISSN
- 2152-7245
- DOI
- 10.4236/me.2013.410A001
- language
- English
- LU publication?
- yes
- id
- 6be44b97-3d3f-471c-b544-4e545b47fa4e (old id 4154731)
- alternative location
- http://www.scirp.org/journal/me/
- date added to LUP
- 2016-04-04 07:42:37
- date last changed
- 2018-11-21 20:48:45
@article{6be44b97-3d3f-471c-b544-4e545b47fa4e, abstract = {{We use a field experiment in a lunch restaurant to analyze how meal attributes and a “nudge” impact healthy labeled meal consumption. The nudge consists of increasing the salience of healthy labeled meals by placing them at the top of the menu. We find that certain meal attributes (e.g. poultry and red meat) greatly increase both sales and the market share of the healthy labeled meal. We conclude that a careful design of the healthy food supply may be efficient in en-couraging healthier meal choices, e.g. supplying healthy labeled versions of popular conventional meals. We find no impact on healthy labeled meal sales from the nudge.}}, author = {{Thunström, Linda and Nordström, Jonas}}, issn = {{2152-7245}}, keywords = {{Healthy Food; Restaurant Meals; Food Supply; Meal Attributes; Nudging; Field Experiment}}, language = {{eng}}, number = {{10a}}, pages = {{1--8}}, publisher = {{Scientific Research Publishing (SCIRP)}}, series = {{Modern Economy}}, title = {{The Impact of Meal Attributes and Nudging on Healthy Meal Consumption — Evidence from a Lunch Restaurant Field Experiment}}, url = {{https://lup.lub.lu.se/search/files/5149298/4154732.pdf}}, doi = {{10.4236/me.2013.410A001}}, volume = {{4}}, year = {{2013}}, }