Nettisivusto: Miten ohjata maksavat kouluruoka-asiakkaat fiksumpiin valintoihin

Lyhyesti: Pikaruokaketjujen markkinointikikkojen soveltamista terveyttä edistävän kouluruoan puolesta

esim. start by having your employees to ask students at the cash register if they would like to buy fruit with their lunch.

Ja lisäksi kasvisvaihtoehdot annospaloina kassahoukutuksiksi vs. aikaisemmat suklaapatukat

TM: Subtle Solutions to Mindless Eating in Schools


Our Mission:

To design sustainable research-based lunchrooms that subtly guide smarter choices.

What’s a Smarter Lunchroom? What can a well-meaning school do to help their students eat healthier? One way might be to raise the prices on the less healthy foods. Another way might be to eliminate unhealthy choices from the food service menu.

Many schools are hesitant to go this far. They are in the very real position of also balancing concerns of profitability, compliance, variety, and unfairness to those who are income disadvantaged.

Another set of solutions has been largely overlooked. These are the lunchroom changes – the environmental changes – that can lead a student to unknowingly make healthier lunch choices without knowing they were “nudged” in that direction by the way the lunchroom was designed.

SmarterLunchrooms.org provides proven win-win ideas. Ideas that help students make healthier foods choices, and ideas that are easy and profitable for schools to implement.

TUTKIMUSARTIKKELEITA (artikkelit ladattavissa sivulta)

Using Behavioral Economics to Improve Meal Selection

By David R. Just & Brian Wansink — Choices, 2009

Economists and psychologists are developing a new set of tools that promise to help negotiate between the need for more nutritious school lunches and the financial burden this implies.

When Nudging in the Lunch Line Might Be a Good Thing

By Lisa Mancino & Joanne Guthrie — Amber Waves, 2009

Skillful application of behavioral economic theory may be able to help schoolchildren make healthier food choices.

Small Steps Towards a Smarter Lunchroom: A Case Study

By Jenny Lee — Cornell Food & Brand Lab, 2009

A case study of a school's lunchroom and suggestions for improvement.

Could Behavioral Economics Help Improve Diet Quality for Nutrition Assistance Program Participants?

By David R. Just, Lisa Mancino, & Brian Wansink — USDA Economic Research Report, 2007

You might have debit cards or pin numbers in your cafeteria, but if you make people pay hard-earned cash for your less healthy items, like desserts or soft drinks, they eat less and they instead buy healthier fair.

The Name Game

By Brian Wansink — Mindless Eating – Chapter 6, 2007

Giving vegetables cool names, like "X-Ray Vision Carrots" nearly doubled how much preschoolers took and ate — even days later they ate 50% more. But beware, calling an item "Food of the Day" backfired.

How descriptive food names bias sensory perceptions in restaurants

By Brian Wansink, Koert van Ittersum, & James E. Painter — Food Quality and Preference, 2005

When "Vegetable Soup" suddenly turned into a "Rich Vegetable Medley Soup," sales increased 28% and ratings of the soup, the lunchroom, and the chef increased.