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

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Author

Summary, in English

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.

Publishing year

2013

Language

English

Pages

1-8

Publication/Series

Modern Economy

Volume

4

Issue

10a

Document type

Journal article

Publisher

Scientific Research Publishing (SCIRP)

Topic

  • Economics

Keywords

  • Healthy Food
  • Restaurant Meals
  • Food Supply
  • Meal Attributes
  • Nudging
  • Field Experiment

Status

Published

ISBN/ISSN/Other

  • ISSN: 2152-7245