Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement

Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eater...

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Bibliographic Details
Main Authors: Cinzia Franchini, Carole Bartolotto, Francesca Scazzina, Catherine L. Carpenter, Wendelin Slusser
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Nutrients
Subjects:
university students
canteen
food choices
menu
nudging
climate change
Online Access:https://www.mdpi.com/2072-6643/15/18/3873

Internet

https://www.mdpi.com/2072-6643/15/18/3873

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