The Impact of Meal Attributes and Nudging on Healthy Meal Consumption - Modern Economy

ME > Vol.4 No.10, October 2013

The Impact of Meal Attributes and Nudging on Healthy Meal Consumption ()

HTML

Download as PDF (Size: 144KB) PP. 1-8

DOI: 10.4236/me.2013.410A001 4,942 Downloads 7,122 Views Citations

Author(s)

Linda Thunström, Jonas Nordström

Affiliation(s)

Department of Economics, Lund University, Lund, Sweden.
HUI Research AB, Stockholm, Sweden.

ABSTRACT

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 encouraging 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.

KEYWORDS

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

Share and Cite:

L. Thunström and J. Nordström, "The Impact of Meal Attributes and Nudging on Healthy Meal Consumption," Modern Economy, Vol. 4 No. 10A, 2013, pp. 1-8. doi: 10.4236/me.2013.410A001.

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Journals Menu

Home

About SCIRP

Service

Policies