Effective nutrition labeling of restaurant menu and pricing of healthy menu

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‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design (2017, background): “The primary focus has been on the application of ‘nudging’ as a facilitator of healthier food choices and more nutritionally sound diets (see, for instance, Dayan and Bar-Hillel 2011; Hwang and Lorenzen 2008; Kozup et al. 2003).”
An overview of the South Korean edible insect food industry: challenges and future pricing/promotion strategies (2017, background): “This is because studies have shown that when nutritional information is present, customers tend to choose healthier products and menu items (Hwang & Lorenzen 2008).”
The Roles of Attitude, Subjective Norm, and Perceived Behavioral Control in the Formation of Consumers’ Behavioral Intentions to Read Menu Labels in the Restaurant Industry (2013, background): “Consumers use the nutritional labeling for informed choices when selecting healthy diets (Burton and Creyer, 2004; Burton et al., 2006; Boger, 1995; Conklin et al., 2005; Hwang and Lorenzen, 2008; Kozup et al., 2003; Kral et al., 2002; Sproul et al., 2003; Stubenitsky et al., 2000), leading to healt”