Nudging workers to make healthier food choices
Abstract
This article describes a nudging-type behaviour change intervention as part of an organization’s global initiative promoting healthier life-style and eating habits for employees. Consumption was influenced by re-arranging food in the canteen so that healthier foods were more visible and accessible; activating mental representations associated with eating. Outcomes showed increased consumption of nuts and fruit during the intervention revealing the usefulness of behavioural science in assistance of corporate policies. This is one the first reports of the effects of a nudging–type intervention in an organizational setting.
How to Cite
Dimitrov, Y. & Vlaev, I., (2016) “Nudging workers to make healthier food choices”, EWOP in Practice 8(1), 5–12. doi: https://doi.org/10.21825/ewopinpractice.87094
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