Sensory Or Nutrition Menu Labeling? a Field Experiment in Aligning Public Health and Restaurant Business Goals

A field experiment in a restaurant proposes an alternative to “calorie labeling menus” in order to promote healthier eating: “sensory labeling menus” (that prompt consumers to focus on the sensory enjoyment of eating) can also decrease total calorie intake, while increasing customer value.



Citation:

Yann Cornil and Pierre Chandon (2017) ,"Sensory Or Nutrition Menu Labeling? a Field Experiment in Aligning Public Health and Restaurant Business Goals", in NA - Advances in Consumer Research Volume 45, eds. Ayelet Gneezy, Vladas Griskevicius, and Patti Williams, Duluth, MN : Association for Consumer Research, Pages: 574-575.

Authors

Yann Cornil, University of British Columbia, Canada
Pierre Chandon, INSEAD, France



Volume

NA - Advances in Consumer Research Volume 45 | 2017



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