Paper by Stéphane Bergeron, Maurice Doyon, Laure Saulais and JoAnne Labrecque: “Using a controlled experiment in a restaurant with naturally occurring clients, this study investigates how nudging can be used to design menus that guide consumers to make healthier choices. It examines the use of default options, focusing specifically on two types of defaults that can be found when ordering food in a restaurant: automatic and standard defaults. Both types of defaults significantly affected choices, but did not adversely impact the satisfaction of individual choices. The results suggest that menu design could effectively use non-informational strategies such as nudging to promote healthier individual choices without restricting the offer or reducing satisfaction….(More)”.
Using insights from behavioral economics to nudge individuals towards healthier choices when eating out
How to contribute:
Did you come across – or create – a compelling project/report/book/app at the leading edge of innovation in governance?
Share it with us at info@thelivinglib.org so that we can add it to the Collection!
About the Curator
Get the latest news right in you inbox
Subscribe to curated findings and actionable knowledge from The Living Library, delivered to your inbox every Friday
Related articles
DATA
A Global Relaunch of RD4C.org to Better Advance Responsible Data for Every Child, Everywhere
Posted in July 17, 2025 by Stefaan Verhulst
INSTITUTIONAL INNOVATION
Augmented foresight
Posted in July 17, 2025 by Stefaan Verhulst
artificial intelligence
A foundation model to predict and capture human cognition
Posted in July 17, 2025 by Stefaan Verhulst