Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

Rasmus Friis; Laurits Rohden Skov; Annemarie Olsen; Katherine  Marie Appleton; Laure Saulais; Caterina Dinnella; Heather Hartwell; Laurence Depezay; Erminio Monteleone; Agnés Giboreau; Armando Perez-Cueto

doi:10.1371/journal.pone.0176028

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

Rasmus Friis, Laurits Rohden Skov, Annemarie Olsen, Katherine Marie Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, Laurence Depezay, Erminio Monteleone, Agnés Giboreau, Armando Perez-Cueto

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

68 Citations (Scopus)

268 Downloads (Pure)

Original language	English
Article number	e0176028
Journal	P L o S One
Volume	12
Issue number	5
Number of pages	16
ISSN	1932-6203
DOIs	https://doi.org/10.1371/journal.pone.0176028
Publication status	Published - 2017

Access to Document

10.1371/journal.pone.0176028Licence: CC BY

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet settingFinal published version, 1.37 MBLicence: CC BY

MOTIVATING SUSTAINABLE FOOD CHOICES: THE ROLE OF NUDGING
Armando Perez-Cueto (Speaker)
21 Mar 2019 → 22 Mar 2019
Activity: Talk or presentation types › Lecture and oral contribution
Nudging healthier food choices
Armando Perez-Cueto (Invited speaker)
21 Apr 2018
Activity: Talk or presentation types › Lecture and oral contribution
Panel discussion: Nudging vs. Missioning - how to effectively communicate veg*ism?
Armando Perez-Cueto (Panel member)
21 Apr 2018
Activity: Talk or presentation types › Lecture and oral contribution
How to make plant-based foods the easy choice - Meeting of the Danish Nutrition Society.
Armando Perez-Cueto (Speaker)
27 Apr 2017
Activity: Talk or presentation types › Lecture and oral contribution

Designing and framing plant-based products to increase consumption
Armando Perez-Cueto
11/02/2019
1 item of Media coverage
Press/Media: Press / Media
Interview on participation at the III World Congress of Public Health Nutrition in Las Palmas de Gran Canaria
Armando Perez-Cueto
11/11/2014
1 Media contribution
Press/Media: Press / Media

Cite this

Friis, R., Skov, L. R., Olsen, A., Marie Appleton, K., Saulais, L., Dinnella, C., Hartwell, H., Depezay, L., Monteleone, E., Giboreau, A., & Perez-Cueto, A. (2017). Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. P L o S One, 12(5), [e0176028]. https://doi.org/10.1371/journal.pone.0176028

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. / Friis, Rasmus; Skov, Laurits Rohden; Olsen, Annemarie; Marie Appleton, Katherine ; Saulais, Laure; Dinnella, Caterina; Hartwell, Heather; Depezay, Laurence; Monteleone, Erminio; Giboreau, Agnés; Perez-Cueto, Armando.

In: P L o S One, Vol. 12, No. 5, e0176028, 2017.

Research output: Contribution to journal › Journal article › Research › peer-review

Friis, R, Skov, LR, Olsen, A, Marie Appleton, K, Saulais, L, Dinnella, C, Hartwell, H, Depezay, L, Monteleone, E, Giboreau, A & Perez-Cueto, A 2017, 'Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting', P L o S One, vol. 12, no. 5, e0176028. https://doi.org/10.1371/journal.pone.0176028

Friis, Rasmus ; Skov, Laurits Rohden ; Olsen, Annemarie ; Marie Appleton, Katherine ; Saulais, Laure ; Dinnella, Caterina ; Hartwell, Heather ; Depezay, Laurence ; Monteleone, Erminio ; Giboreau, Agnés ; Perez-Cueto, Armando. / Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. In: P L o S One. 2017 ; Vol. 12, No. 5.

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author = "Rasmus Friis and Skov, {Laurits Rohden} and Annemarie Olsen and {Marie Appleton}, Katherine and Laure Saulais and Caterina Dinnella and Heather Hartwell and Laurence Depezay and Erminio Monteleone and Agn{\'e}s Giboreau and Armando Perez-Cueto",

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AU - Marie Appleton, Katherine

AU - Saulais, Laure

AU - Dinnella, Caterina

AU - Hartwell, Heather

AU - Depezay, Laurence

AU - Monteleone, Erminio

AU - Giboreau, Agnés

AU - Perez-Cueto, Armando

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Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

Access to Document

Activities

MOTIVATING SUSTAINABLE FOOD CHOICES: THE ROLE OF NUDGING

Nudging healthier food choices

Panel discussion: Nudging vs. Missioning - how to effectively communicate veg*ism?

How to make plant-based foods the easy choice - Meeting of the Danish Nutrition Society.

Press/Media

Designing and framing plant-based products to increase consumption

Interview on participation at the III World Congress of Public Health Nutrition in Las Palmas de Gran Canaria

Cite this