Smarter Lunchrooms: Using Behavioral Economics to Improve Meal Selection

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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): “This is also because the discussion has largely been concerned with the public sector’s catering (see, for example, Just and Wansink 2009; Spaargaren et al. 2013; Sunstein and Thaler 2008) and little attention has been paid to the use of ‘nudges’ by private food service operators.”
Nudges that fail (2017, background): “Note, too, the finding that while school children could well be nudged (through the functional equivalent of default rules) into healthier choices, researchers were not able to counteract the children’s strong preference for (unhealthy) French fries (Just & Wansink, 2009).”
Motivating Sustainable Food Choices (2014, methodology): “To this end, work by Wansink and colleagues (Just & Wansink, 2009) has pointed to a number of simple changes to the physical layout of cafeterias (and the layout of food within the cafeteria) that can be employed to promote healthier eating among students, for example, by moving the salad bar to a…”
Judging nudging: can nudging improve population health? (2011, background): “and placing fruit by the cash register increased the amount of fruit bought by school children at lunchtime by 70%.”