How menu design influences consumer decision | Report

(2 min read)

Social psychologists, sociologists, and behavioural economists have been busy designing ways to encourage more people to choose healthy and sustainable plant-based options.^[1]Bryant, C., Hopwood, C., & J. Piazza (eds.) (2022): Reducing Consumption of Animal Products. Frontiers in Nutrition. Available at: … Continue reading This includes ‘nudges’ – designing choice environments in ways that encourage better decisions without restricting choice.

In October 2022, ProVeg International surveyed 1,000 UK residents to find out more about how ‘nudging’ through menu design influences the choice of plant-based options. Discover the key findings by downloading the full report.

References[+]

References
↑1	Bryant, C., Hopwood, C., & J. Piazza (eds.) (2022): Reducing Consumption of Animal Products. Frontiers in Nutrition. Available at: https://www.frontiersin.org/research-topics/35822/reducing-consumption-of-animal-products Accessed 2023-02-03.

What’s on the menu?

This could also be interesting for you

Choose what interests you:

Categories

Sort by

February highlights from the plant-based and alternative-protein sectors: UK government urged to allow plant-based brands to use dairy-like terms, and precision-fermentation-derived products gaining momentum

January highlights from the plant-based and alternative-protein sector: Edinburgh becomes first EU capital to join the Plant Based Treaty

December highlights from the plant-based and alternative-protein sector: Swiss court sides with Planted on meaty labelling

Please contact us

Dirk Liebenberg

Katleen Haefele