Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment

被引：40

作者：

Bergeron, Stephane ^{[1
]}

Doyon, Maurice ^{[1
]}

Saulais, Laure ^{[2
]}

Labrecque, JoAnne ^{[3
]}

机构：

[1] Laval Univ, Dept Agr Econ & Consumer Sci, Pavillon Paul Comtois,2425,Rue Agr,Local 4412-B, Quebec City, PQ G1V 0A6, Canada

[2] Inst Paul Bocuse, Ecully, France

[3] Univ Montreal, Dept Mkt, HEC, Quebec City, PQ, Canada

来源：

FOOD QUALITY AND PREFERENCE | 2019年 / 73卷

关键词：

OUT-OF-HOME; FOOD CHOICE; MENU; ENERGY; ASSOCIATION; PSYCHOLOGY; CONSUMERS; MEDICINE; DESIGN;

D O I：

10.1016/j.foodqual.2018.12.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：56 / 64

页数：9

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