The innovative design of menus available at all times increases the likelihood of selecting healthy, climate-conscious food choices without altering recipes.

This technique lowered the carbon footprint of meals consumed by 300 individuals at the University of Bristol in the UK by a significant 300 people and reduced saturated fat content by 6%.

“We managed to attain these reductions without the consumers realizing it,” states team member Annika Flynn from the university.

Given that students typically received the same 15 meals each week, the only change was in the presentation of the meals. “We haven’t modified the recipes,” says Flynn. “Everything remains consistent; it’s merely about when the orders and meals are served.”

For instance, if beef lasagna is a favored choice and lentil curry is presented as a more sustainable and healthier alternative, many may still opt for the lasagna. However, if the lentil curry is offered alongside a less popular option, diners may be more likely to select the curry.

“Our observations indicate that most interventions encourage consumers to eat slightly more,” Flynn notes. “However, the likelihood of choosing specific foods or dishes primarily relies on the appeal of the options provided.”

The researchers then examined the menus at 12 National Health Services hospitals across the UK. They project that their methods could diminish the carbon footprint of NHS hospital foods by as much as 29% and cut saturated fat content by up to 32%.

https://www.youtube.com/watch?v=xjndtjslp4k

This approach to influencing decisions is termed “nudging.” This study was conducted in a subtle manner, without consumer awareness, as part of a larger initiative focused on sustainable nutrition, environment, and agriculture.

A stealthy strategy can complement efforts to motivate individuals to consciously select healthier or more eco-friendly food options, Flynn asserts. “We can implement both approaches.”

“The key is making it all work together,” comments Charlotte Hardman from the University of Liverpool in the UK. Providing an environment conducive to better choices makes it much simpler for people, she adds.

Flynn mentions her considerations for optimizing their approach, stating, “Ultimately, we aim to develop a user-friendly interface that enables catering providers to customize menus.”