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The Impact of Meal Attributes and Nudging on Healthy Meal Consumption — Evidence from a Lunch Restaurant Field Experiment

Thunström, Linda and Nordström, Jonas LU (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:
author
and
organization
publishing date
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}},
}