Nudging plant-based meals through the menu

نویسندگان

چکیده

A nudge experiment was performed to evaluate the effectiveness of presenting a menu with dish-of-the-day (DoD) vs. free choice facilitate consumer towards fully plant-based, nutritious and tasty meal in foodservice setting. card control condition included appetizer, three mains dessert. The intervention eggplant lasagne as DoD, Thirty-three volunteers ate twice at Future Consumer Lab Copenhagen, once each (67% women; mean age 25y; SD2.1). Three innovative 100% plant-based main courses were designed for purpose this study, Black bean & quinoa burger, Lentil curry Eggplant lasagne. Compared situation, DoD successful achieving 85% choice. Menu design can contribute jointly uptake meals foodservice.

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ژورنال

عنوان ژورنال: International Journal of Gastronomy and Food Science

سال: 2021

ISSN: ['1878-4518', '1878-450X']

DOI: https://doi.org/10.1016/j.ijgfs.2021.100346