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Nudging to get our food choices on a sustainable track

Jolien Vandenbroele (UGent) , Iris Vermeir (UGent) , Maggie Geuens (UGent) , Hendrik Slabbinck (UGent) and Anneleen Van Kerckhove (UGent)
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Abstract
Food production is one of the major contributors to environmental damage. Adaptations in our food choices are needed to preserve resources for the needs of future generations. More sustainable consumption patterns have been encouraged by economic incentives, laws, education and communication campaigns. Nonetheless, consumers still find difficulties in trying to change their current food habits. This review takes a behavioural approach in encouraging sustainable food choices among consumers. From a nudging perspective, many behavioural changes can be encouraged in a non-obtrusive way by adapting the complex food environment in which consumers are operating. These interventions do not restrict consumers' choices but rather adapt the choice architecture wherein food decisions are made. Drawing on the literature from diverse theoretical perspectives, we provide an overview of the application of nudging for more sustainable food choices and highlight where more research is needed. More specifically, we discuss research that used nudging to engender cognitive impact (i.e. the use of labels or visibility enhancements), affective responses (i.e. sensorial and social influence cues) and behavioural effects (i.e. adjustments in convenience and product size). We conclude that this review only shows the tip of the iceberg of the research on nudging and sustainable consumption that is likely forthcoming in the next few years, following the successes of nudging applications in other domains. Nonetheless, each individual nudging intervention requires careful examination. Personal predispositions towards the environment should be considered when designing interventions, demonstrating the complementarity of nudging with education on sustainable consumption.
Keywords
Nutrition and Dietetics, Medicine (miscellaneous), WILLINGNESS-TO-PAY, TRAFFIC-LIGHT LABELS, PORTION SIZE, HEALTHY FOOD, CONSUMERS PERCEPTIONS, PERCEIVED HEALTHINESS, ENVIRONMENTAL-IMPACT, HAPTIC INFORMATION, NUTRITION LABELS, BACKGROUND MUSIC, Food choices, Nudging, Sustainable consumption

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MLA
Vandenbroele, Jolien, et al. “Nudging to Get Our Food Choices on a Sustainable Track.” PROCEEDINGS OF THE NUTRITION SOCIETY, vol. 79, no. 1, 2020, pp. 133–46, doi:10.1017/s0029665119000971.
APA
Vandenbroele, J., Vermeir, I., Geuens, M., Slabbinck, H., & Van Kerckhove, A. (2020). Nudging to get our food choices on a sustainable track. PROCEEDINGS OF THE NUTRITION SOCIETY, 79(1), 133–146. https://doi.org/10.1017/s0029665119000971
Chicago author-date
Vandenbroele, Jolien, Iris Vermeir, Maggie Geuens, Hendrik Slabbinck, and Anneleen Van Kerckhove. 2020. “Nudging to Get Our Food Choices on a Sustainable Track.” PROCEEDINGS OF THE NUTRITION SOCIETY 79 (1): 133–46. https://doi.org/10.1017/s0029665119000971.
Chicago author-date (all authors)
Vandenbroele, Jolien, Iris Vermeir, Maggie Geuens, Hendrik Slabbinck, and Anneleen Van Kerckhove. 2020. “Nudging to Get Our Food Choices on a Sustainable Track.” PROCEEDINGS OF THE NUTRITION SOCIETY 79 (1): 133–146. doi:10.1017/s0029665119000971.
Vancouver
1.
Vandenbroele J, Vermeir I, Geuens M, Slabbinck H, Van Kerckhove A. Nudging to get our food choices on a sustainable track. PROCEEDINGS OF THE NUTRITION SOCIETY. 2020;79(1):133–46.
IEEE
[1]
J. Vandenbroele, I. Vermeir, M. Geuens, H. Slabbinck, and A. Van Kerckhove, “Nudging to get our food choices on a sustainable track,” PROCEEDINGS OF THE NUTRITION SOCIETY, vol. 79, no. 1, pp. 133–146, 2020.
@article{8644291,
  abstract     = {{Food production is one of the major contributors to environmental damage. Adaptations in our food choices are needed to preserve resources for the needs of future generations. More sustainable consumption patterns have been encouraged by economic incentives, laws, education and communication campaigns. Nonetheless, consumers still find difficulties in trying to change their current food habits. This review takes a behavioural approach in encouraging sustainable food choices among consumers. From a nudging perspective, many behavioural changes can be encouraged in a non-obtrusive way by adapting the complex food environment in which consumers are operating. These interventions do not restrict consumers' choices but rather adapt the choice architecture wherein food decisions are made. Drawing on the literature from diverse theoretical perspectives, we provide an overview of the application of nudging for more sustainable food choices and highlight where more research is needed. More specifically, we discuss research that used nudging to engender cognitive impact (i.e. the use of labels or visibility enhancements), affective responses (i.e. sensorial and social influence cues) and behavioural effects (i.e. adjustments in convenience and product size). We conclude that this review only shows the tip of the iceberg of the research on nudging and sustainable consumption that is likely forthcoming in the next few years, following the successes of nudging applications in other domains. Nonetheless, each individual nudging intervention requires careful examination. Personal predispositions towards the environment should be considered when designing interventions, demonstrating the complementarity of nudging with education on sustainable consumption.}},
  articleno    = {{PII S0029665119000971}},
  author       = {{Vandenbroele, Jolien and Vermeir, Iris and Geuens, Maggie and Slabbinck, Hendrik and Van Kerckhove, Anneleen}},
  issn         = {{0029-6651}},
  journal      = {{PROCEEDINGS OF THE NUTRITION SOCIETY}},
  keywords     = {{Nutrition and Dietetics,Medicine (miscellaneous),WILLINGNESS-TO-PAY,TRAFFIC-LIGHT LABELS,PORTION SIZE,HEALTHY FOOD,CONSUMERS PERCEPTIONS,PERCEIVED HEALTHINESS,ENVIRONMENTAL-IMPACT,HAPTIC INFORMATION,NUTRITION LABELS,BACKGROUND MUSIC,Food choices,Nudging,Sustainable consumption}},
  language     = {{eng}},
  location     = {{London, England}},
  number       = {{1}},
  pages        = {{PII S0029665119000971:133--PII S0029665119000971:146}},
  title        = {{Nudging to get our food choices on a sustainable track}},
  url          = {{http://doi.org/10.1017/s0029665119000971}},
  volume       = {{79}},
  year         = {{2020}},
}

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