László, Veronika (2024) Promoting sustainable food choices with nudging techniques. In: Sustainability can't wait! VII. BBU International Sustainability Student Conference Proceeding. Budapesti Gazdasági Egyetem, Budapest, pp. 236-246. ISBN 978-615-6886-04-0
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Abstract
This research explores the use of nudging techniques in order to encourage more sustainable food consumption among university students. Nudging, a concept proposed by (Thaler, 2018), offers a novel approach to guide individuals towards desired behaviours without limiting their freedom of choice. Understanding how nudging can be applied in mensas is crucial for promoting sustainable eating habits among students (Kawa et al., 2022). The research examines nudging strategies employed in mensas in Germany, focusing on choice architecture, menu labelling, and social norms. Data is gathered through observation, short on�site interviews and analysis of existing practices in campus cafeterias. Choice architecture, through strategic placement of sustainable options and adjusting default choices, significantly influences food selection among students. Menu labelling, featuring calorie counts and environmental impact indicators, empowers students to make informed decisions. Highlighting the popularity of sustainable options through social norms further encourages adoption of eco-friendly eating habits. Implementing nudging strategies in university mensas presents a promising avenue for promoting sustainable food consumption, contributing to healthier lifestyles and environmental conservation among the student community.
Tudományterület / tudományág
társadalomtudományok > gazdálkodás- és szervezéstudományok
Intézmény
Budapesti Gazdasági Egyetem
| Mű típusa: | Könyv része | ||||||
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| Kulcsszavak: | nudging, sustainable food consumption, consumer behaviour, university mensas, choice architecture | ||||||
| Felhasználó: | Eszenyi-Bakos Kinga | ||||||
| DOI azonosító: | https://doi.org/10.29180/978-615-6886-04-0_12 | ||||||
| Rekord készítés dátuma: | 2025. Jan. 13. 13:18 | ||||||
| Utolsó módosítás: | 2025. Jan. 13. 13:18 | ||||||
| URI: | https://publikaciotar.uni-bge.hu/id/eprint/2400 |
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