Related references
Note: Only part of the references are listed.Nudging healthy and sustainable food choices: three randomized controlled field experiments using a vegetarian lunch-default as a normative signal
Pelle G. Hansen et al.
JOURNAL OF PUBLIC HEALTH (2021)
Estimating the effect of moving meat-free products to the meat aisle on sales of meat and meat-free products: A non-randomised controlled intervention study in a large UK supermarket chain
Carmen Piernas et al.
PLOS MEDICINE (2021)
Food systems are responsible for a third of global anthropogenic GHG emissions
M. Crippa et al.
NATURE FOOD (2021)
Nudging to get our food choices on a sustainable track
J. Vandenbroele et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2020)
How to transition to reduced-meat diets that benefit people and the planet
Niki A. Rust et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2020)
Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys
S. Attwood et al.
APPETITE (2020)
Increasing the Proportion of Plant-Based Foods Available to Shift Social Consumption Norms and Food Choice among Non-Vegetarians
Sanne Raghoebar et al.
Sustainability (2020)
Nearly a decade on - trends, risk factors and policy implications in global obesity
Vasanti S. Malik et al.
NATURE REVIEWS ENDOCRINOLOGY (2020)
How to Effectively Encourage Sustainable Food Choices: A Mini-Review of Available Evidence
Wokje Abrahamse
FRONTIERS IN PSYCHOLOGY (2020)
Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets
Michael A. Clark et al.
SCIENCE (2020)
To veg or not to veg? The impact of framing on vegetarian food choice
Dario Krpan et al.
JOURNAL OF ENVIRONMENTAL PSYCHOLOGY (2020)
Social, temporal and situational influences on meat consumption in the UK population
G. W. Horgan et al.
APPETITE (2019)
Impact of increasing vegetarian availability on meal selection and sales in cafeterias
Emma E. Garnett et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2019)
Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review
Rebecca C. A. Tobi et al.
SUSTAINABILITY (2019)
Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems
Walter Willett et al.
LANCET (2019)
Don't Count Calorie Labeling Out: Calorie Counts on the Left Side of Menu Items Lead to Lower Calorie Food Choices
Steven K. Dallas et al.
JOURNAL OF CONSUMER PSYCHOLOGY (2019)
Position Effects of Menu Item Displays in Consumer Choices: Comparisons of Horizontal Versus Vertical Displays
Jungkeun Kim et al.
CORNELL HOSPITALITY QUARTERLY (2019)
(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice
Linda Bacon et al.
APPETITE (2018)
Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours
Roni A. Neff et al.
PUBLIC HEALTH NUTRITION (2018)
Reducing food's environmental impacts through producers and consumers
J. Poore et al.
SCIENCE (2018)
Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant
Verena Kurz
JOURNAL OF ENVIRONMENTAL ECONOMICS AND MANAGEMENT (2018)
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting
Rasmus Friis et al.
PLOS ONE (2017)
Food labeling and eco-friendly consumption: Experimental evidence from a Belgian supermarket
Pieter Vlaeminck et al.
ECOLOGICAL ECONOMICS (2014)
Slim by design: Menu strategies for promoting high-margin, healthy foods
Brian Wansink et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2014)
Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University
Charles Feldman et al.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2014)
Motivating Sustainable Food Choices The Role of Nudges, Value Orientation, and Information Provision
Victoria Campbell-Arvai et al.
ENVIRONMENT AND BEHAVIOR (2014)
Forced Choice Restriction in Promoting Sustainable Food Consumption: Intended and Unintended Effects of the Mandatory Vegetarian Day in Helsinki Schools
Chiara Lombardini et al.
JOURNAL OF CONSUMER POLICY (2013)
Public health campaigns and obesity - a critique
Helen L. Walls et al.
BMC PUBLIC HEALTH (2011)
Share Paper
