Apples versus brownies: A field experiment in rearranging conference snacking buffets to reduce short-term energy intake. Issue 1 (1st January 2016)

• Record Type: Journal Article
• Authors: Hansen, Pelle Guldborg; Skov, Laurits Rohden; Jespersen, Andreas Maaløe; Skov, Katrine Lund; Schmidt, Karsten
• Is Part Of: Journal of foodservice business research. Volume 19:Issue 1(2016)
• Page Start: 122
• Page End: 130
• Publication Date: 2016-01-01
• Subjects: Behavioral economics -- catering for health -- choice architecture -- nudging -- portion size; Food service -- Marketing -- Periodicals; Restaurants -- Marketing -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; 381.456479505
• DOI: 10.1080/15378020.2016.1129227
• Languages: English
• ISSNs: 1537-8020

Abstract

ABSTRACT: More and more people eat out and, therefore, foodservice business has an increasing influence on people's dietary intake. Foodservice business should, first and foremost, deliver a nice tasting meal of high quality—but health should not be neglected. Nudging and choice architecture is a field of foodservice business research that is gaining interest and this article offers original research in this field.