Using Positive Nudge to Promote Healthy Eating at Worksite: A Food Labeling Intervention. Issue 6 (June 2020)

• Record Type: Journal Article
• Authors: Montagni, Ilaria; Prevot, Frédéric; Castro, Zoila; Goubel, Baptiste; Perrin, Laurence; Oppert, Jean-Michel; Fontvieille, Anne-Marie
• Is Part Of: Journal of occupational and environmental medicine. Volume 62:Issue 6(2020)
• Publication Date: 2020-06
• Subjects: food labeling -- nudge -- prevention -- transferability -- worksite intervention; Medicine, Industrial -- Periodicals; Environmental health -- Periodicals; Occupational Medicine -- Periodicals; Environmental Medicine -- Periodicals; Environmental health; Medicine, Industrial; Periodicals; Electronic journals; 616.9803
• DOI: 10.1097/JOM.0000000000001861
• Languages: English
• ISSNs: 1076-2752

Abstract

Abstract : Objective: To assess the effect and transferability of a workplace food labeling intervention. Methods: Employees' purchase of food items in cafeterias of an international company was monitored in six intervention sites (one in France and five in the United States [US]) where green-labels were displayed in healthy food items. One cafeteria in France represented the control site. Descriptive statistics were performed inter- and intra-site. Results: One year after the intervention, purchase of labeled items was higher in the French intervention site compared with the control ( P < 0.001). This consumption was increasing 2 years after the intervention ( P < 0.001). The percentage (+8.0% from T0 to T1) of sales of labeled items from the US sites confirmed the transferability of this intervention. Conclusions: Workplace food labeling using positive nudge can contribute to healthy eating habits among employees. This can be replicated in other worksite cafeterias. Abstract : Supplemental Digital Content is available in the text