Effectiveness of Menu Labeling and Choice Architecture on Food and Beverage Purchases At a Large Hospital Cafeteria

Jason Riis, Harvard Business School, USA
Susan Barraclough, Massachusetts General Hospital, USA
Doug Levy, Massachusetts General Hospital
Lilian Sonnenberg, Anne Thorndike, Massachusetts General Hospital, USA; Massachusetts General Hospital, USA
A two phase intervention was conducted at a large hospital cafeteria. In phase 1, foods were labeled with red-yellow-green tags (with green being the healthiest). In the second choice architecture phase green items received more convenient packaging and placement. Register receipt and survey results will be reported.
[ to cite ]:
Jason Riis, Susan Barraclough, Doug Levy, and Lilian Sonnenberg, Anne Thorndike (2011) ,"Effectiveness of Menu Labeling and Choice Architecture on Food and Beverage Purchases At a Large Hospital Cafeteria", in NA - Advances in Consumer Research Volume 38, eds. Darren W. Dahl, Gita V. Johar, and Stijn M.J. van Osselaer, Duluth, MN : Association for Consumer Research.