Nudging Consumers toward Better Food Choices: Policy Approaches to Changing Food Consumption Behaviors

By J. Guthrie, Lisa Mancino, C. Lin. 2015

170 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design (2017, methodology): “This compliments literature (see, for example, Guthrie et al. 2015; Grunert 2002) which states that numbers on a restaurant menu should be used sparingly and appear concise.”
A Systematic Review on Consumer Acceptance of Alternative Proteins: Pulses, Algae, Insects, Plant-based Meat Alternatives, and Cultured Meat. (2020, background): “However, there are many other factors aside from 689 information that influence behaviour; therefore, information does not always determine 690 behavioural change (Guthrie et al., 2015; Michie et al., 2011; Rothschild, 1999).”
Behavioural Insights and (Un)healthy Dietary Choices: a Review of Current Evidence (2018, background): “Even though most adults are familiar with such information, only a few seem to follow the provided healthy-eating guidelines in practice (Guthrie et al. 2015).”