TY  - JOUR
A1  - Kalhoff, Hermann
A1  - Voss, Susanne
A1  - Abram, Fiona
A1  - Göbel, Christine
A1  - Lücke, Thomas
A1  - Kersting, Mathilde
T1  - Fate of a food nudging intervention during the Corona-pandemic: unexpected shopping ban on a small clinic bistro.
JF  - European Journal of Clinical Nutrition
N2  - In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of “healthy” grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment.
KW  - nudging
KW  - clinic bistro
KW  - intervention
KW  - healthy choice
Y1  - 2020
U6  - http://dx.doi.org/10.1038/s41430-020-00728-x
VL  - 75
SP  - 209
EP  - 211
ER  - 
TY  - JOUR
A1  - Langen, Nina
A1  - Ohlhausen, Pascal
A1  - Steinmeier, Fara
A1  - Friedrich, Silke
A1  - Engelmann, Tobias
A1  - Speck, Melanie
A1  - Damerau, Kerstin
A1  - Rohn, Holger
A1  - Teitscheid, Petra
T1  - Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs
JF  - Resources, Conservation and Recycling
N2  - Food production is responsible for approximately 17% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions in this sector. Nudges are one of these. This paper's focus lies on the demand side. Set in real-world laboratories, we use a standardised empirical approach to compare different nudging interventions belonging to the area of physical environment and consumers’ choice making process. We compare the effects of the same intervention across different settings and the effect of different, sequential nudging interventions in the same setting. Data was collected in eight workplace and school cafeterias in Germany over two project iterations (2016/2017; 2019/2020). A similar intervention design was applied. Comparability was assured by a harmonised menu. The first project iteration revealed that only one nudge (top menu position, +22.5%) led to significant increases in sustainable food choices, while results from the second iteration showed that all nudge interventions (best counter position, +11.6%; top menu position, +6,9%; label plus information, +15.9%) positively influenced consumer choice. Possible explanations such as the stricter compliance to the experimental design in the cafeterias but also societal developments such as the appearance of the Fridays for Future movement are discussed. As results vary between specific locations and settings, our findings suggest that nudges need to be adjusted to situational conditions for achieving highest efficacy.
KW  - out-of-home
KW  - food choices
KW  - nudge
KW  - cafeteria
KW  - intervention
Y1  - 2022
U6  - http://dx.doi.org/10.1016/j.resconrec.2022.106167
ER  -