Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-10507
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Main Title: When A Combination of Nudges Decreases Sustainable Food Choices Out-of-Home—The Example of Food Decoys and Descriptive Name Labels
Author(s): Ohlhausen, Pascal
Langen, Nina
Type: Article
Language Code: en
Abstract: This paper reports results from three consecutive studies focusing on the comparison of the effectiveness of different nudges and their combinations to increase sustainable food choices out of the home. The nudges compared are the use of descriptive name labels (DNLs) for the most sustainable dish of a choice set (menu) and the decoy effect (DE), created by adding a less attractive decoy dish to a more attractive target dish with the goal of increasing the choice frequency of the target dish. In the literature, both nudges have been found to influence consumers’ choices. In the first study, six category names of sustainability indicators were deduced from a focus group. These were tested with 100 students to identify the most attractive DNLs. Study II, a randomized choice study (n = 420), tested the DE, the DNLs and a combination of the DNLs and the DE used on four different dishes in a university canteen. In study III, 820 guests of a business canteen voted during four weeks for the special meals of the following week (identical to the four choice sets displayed in study II). Results indicate that the combination of DNLs and the DE is not recommended for fostering sustainable food choices. Pure DNLs were more efficient in increasing the choice frequency of the more sustainable meal, whereas the decoy effect resulted in decreased choice frequencies. Regional and sustainable DNLs were favoured by consumers.
URI: https://depositonce.tu-berlin.de/handle/11303/11620
http://dx.doi.org/10.14279/depositonce-10507
Issue Date: 2-May-2020
Date Available: 28-Aug-2020
DDC Class: 641 Essen und Trinken
Subject(s): descriptive name labels
out-of-home
catering
sustainable nutrition
food
nudge
decoy
Sponsor/Funder: BMBF, 01UT1409, Entwicklung, Erprobung und Verbreitung von Konzepten zum nachhaltigen Produzieren und Konsumieren in der Außer-Haus-Gastronomie (NAHGAST)
DFG, 414044773, Open Access Publizieren 2019 - 2020 / Technische Universität Berlin
License: https://creativecommons.org/licenses/by/4.0/
Journal Title: Foods
Publisher: MDPI
Publisher Place: Basel
Volume: 9
Issue: 5
Article Number: 557
Publisher DOI: 10.3390/foods9050557
EISSN: 2304-8158
Appears in Collections:FG Bildung für nachhaltige Ernährung und Lebensmittelwissenschaft » Publications

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