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)”.