‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Journal of Cleaner Production

Volumn 144, Issue , 2017, Pages 161-170

  Filimonau, Viachaslau ^a   Lemmer, Christian ^a   Marshall, David ^a   Bejjani, Gisel ^a  

^a BOURNEMOUTH UNIVERSITY   (United Kingdom)

Author keywords

Casual dining; Consumer choice; Customer nudging; Food service provision; Menu design; Sustainability; UK

Indexed keywords

CARBON FOOTPRINT; DESIGN; ECONOMIC AND SOCIAL EFFECTS; NUTRITION; SALES; SURVEYS; SUSTAINABLE DEVELOPMENT;

CASUAL DINING; CONSUMER CHOICE; CUSTOMER NUDGING; FOOD SERVICES; MENU DESIGN;

ENVIRONMENTAL IMPACT;

EID: 85010908807     PISSN: 09596526     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jclepro.2017.01.010     Document Type: Article

References (109)

1. Allen, E., Seaman, C., Likert scales and data analyses. Qual. Prog. 40:7 (2007), 64–65.
2. Andereck, K.L., Nyaupane, G.P., Exploring the nature of tourism and quality of life perceptions among residents. J. Travel Res. 50:3 (2011), 248–260.
3. Arana, J.E., Leon, C.J., Can defaults save the climate? evidence from a field experiment on carbon offsetting programs. Environ. Resour. Econ. 54:4 (2013), 613–626.
4. Arvai, J., Thinking fast and thinking slow: how our minds make us behave sustainably. Guardian, 2012 3 April. Available at: http://www.theguardian.com/sustainable-business/thinking-sustainable-choices-mind-decisions (retrieved 30 November 2015).
5. Arvai, J., Campbell-Arvai, V., Nudging people towards sustainability. Guardian, 2012 1 October 2012. Available at: http://www.theguardian.com/sustainable-business/nudging-people-sustainability-local-choices (retrieved 30 November 2015).
6. Auty, S., Consumer choice and segmentation in the restaurant industry. Serv. Ind. J. 12:3 (1992), 324–339.
7. Baldwin, C., Wilberforce, N., Kapur, A., Restaurant and food service life cycle assessment and development of a sustainability standard. Int. J. Life Cycle Assess. 16:1 (2011), 40–49.
8. Bates, K., Burton, S., Howlett, E., Huggins, K., The roles of gender and motivation as moderators of the effects of calorie and nutrient information provision on away-from-home foods. J. Consumer Aff. 43:2 (2009), 249–273.
9. Becken, S., Tourists’ perception of international air travel's impact on the global climate and potential climate change policies. J. Sustain. Tour. 15:4 (2007), 351–368.
10. Bohdanowicz, P., Martinac, I., Determinants and benchmarking of resource consumption in hotels—case study of Hilton International and Scandic in Europe. Energy Build. 39:1 (2007), 82–95.
11. Bohdanowicz, P., Zientara, P., Novotna, M., International hotel chains and environmental protection: an analysis of Hilton's we care! programme (Europe, 2006–2008). J. Sustain. Tour. 19:7 (2011), 797–816.
12. Bowen, J.T., Morris, A.J., Menu design: can menus sell. Int. J. Contemp. Hosp. Manag. 7:4 (1995), 4–9.
13. Budeanu, A., Sustainable tourist behaviour – a discussion of opportunities for change. Int. J. Consumer Stud. 31:5 (2007), 499–508.
14. Butcher, T., Collins, C., Rollo, M.E., et al. Nudging consumers towards healthier choices: a systematic review of positional influences on food choice. Br. J. Nutr. 115:12 (2016), 2252–2263.
15. Campbell, D., Food packaging ‘traffic lights’ to signal healthy choices on salt, fat and sugar. Guardian, 2013 19 June. Available at: http://www.theguardian.com/society/2013/jun/19/traffic-light-health-labels-food (retrieved 7 October 2015).
16. Cohen, S.A., Higham, J.E.S., Eyes wide shut? UK consumer perceptions on aviation climate impacts and travel decisions to New Zealand. Curr. Issues Tour. 14:4 (2011), 323–335.
17. Cohen, M.A., Vandenbergh, M.P., The potential role of carbon labeling in a green economy. Energy Econ. 34:1 (2012), S53–S63.
18. Coley, D., Howard, M., Winter, M., Local food, food miles and carbon emissions: a comparison of farm shop and mass distribution approaches. Food Policy 34:2 (2009), 150–155.
19. Currie, J., Della Vigna, S., Moretti, E., Pathania, V., The effect of fast food restaurants on obesity and weight gain. Am. Econ. J. Econ. Policy 2 (2010), 32–63.
20. Dayan, E., Bar-Hillel, M., Nudge to nobesity II: menu positions influence food orders. Judgement Decis. Mak. 6:4 (2011), 333–342.
21. Dickinson, J., Robbins, D., Filimonau, V., Hares, A., Mika, M., Awareness of tourism impacts on climate change and the implications for travel practice: a Polish perspective. J. Travel Res. 52:4 (2013), 506–519.
22. Dinan, C., Sargeant, A., Social marketing and sustainable tourism–is there a match?. Int. J. Tour. Res. 2 (2000), 1–14.
23. DiPietro, R.B., Cao, Y., Partlow, C., Green practices in upscale foodservice operations: customer perceptions and purchase intentions. Int. J. Contemp. Hosp. Manag. 25 (2013), 779–796.
24. DiPietro, R.B., Gregory, S., Jackson, A., Going green in quick-service restaurants: customer perceptions and intentions. Int. J. Hosp. Tour. Adm. 14:2 (2013), 139–156.
25. Dolmage, K.M., Macfarlane, V., Alley, J., Understanding sustainable seafood consumption behavior: an examination of the Ocean Wise (OW) initiative in British Columbia. Ecol. Soc., 21(2), 2016, 26.
26. Dutta, K., Umashankar, V., Choi, G., Parsa, H.G., A comparative study of consumers’ green practice orientation in India and the United States: a study from the restaurant industry. J. Foodserv. Bus. Res. 11:3 (2008), 269–285.
27. Elofsson, K., Bengtsson, N., Matsdotter, E., Arntyr, J., The impact of climate information on milk demand: evidence from a field experiment. Food Policy 58 (2016), 14–23.
28. Filimonau, V., Life Cycle Assessment (LCA) and Life Cycle Analysis in Tourism. A Critical Review of Applications and Implications, 2016, Springer.
29. Filimonau, V., Dickinson, J., Robbins, D., The carbon impact of short-haul tourism: a case study of UK travel to Southern France using life cycle analysis. J. Clean. Prod. 64 (2014), 628–638.
30. Frash, R.E., DiPietro, R., Smith, W., Pay more for mclocal? examining motivators for willingness to pay for local food in a chain restaurant setting. J. Hosp. Mark. Manag. 24:4 (2015), 411–434.
31. Garnett, T., Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?. Food Policy 36:1 (2011), S23–S32.
32. Gil, M.J.A., Jimenez, J.B., Lorente, J.J.C., An analysis of environmental management, organizational context and performance of Spanish hotels. Omega 29:6 (2001), 457–471.
33. Gössling, S., Global environmental consequences of tourism. Glob. Environ. Change 12:4 (2002), 283–302.
34. Gössling, S., Carbon Management in Tourism. Mitigating the Impacts on Climate Change. 2011, Routledge, Oxon.
35. Gössling, S., Buckley, R., Carbon labels in tourism: persuasive communication?. J. Clean. Prod. 111:B (2014), 358–369.
36. Gössling, S., Haglund, L., Kallgren, H., et al. Swedish air travellers and voluntary carbon offsets: towards the co-creation of environmental value?. Curr. Issues Tour. 12:1 (2009), 1–19.
37. Gössling, S., Garrod, B., Aall, C., et al. Food management in tourism: reducing tourism's carbon ‘foodprint’. Tour. Manag. 32:3 (2011), 534–543.
38. Gössling, S., Scott, D., Hall, C.M., et al. Consumer behaviour and demand response of tourists to climate change. Ann. Tour. Res. 39:1 (2012), 36–58.
39. Grunert, K.G., Current issues in the understanding of consumer food choice. Trends Food Sci. Technol. 13:8 (2002), 275–285.
40. Grunert, K.G., Wills, J.M., Fernández-Celemin, L., Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK. Appetite 55:2 (2010), 177–189.
41. Guthrie, J., Mancino, L., Lin, C.-T.J., Nudging consumers toward better food choices: policy approaches to changing food consumption behaviors. Psychol. Mark. 32:5 (2015), 501–511.
42. Hall, C.M., Framing behavioural approaches to understanding and governing sustainable tourism consumption: beyond neoliberalism, “nudging” and “green growth”?. J. Sustain. Tour. 21:7 (2013), 1091–1109.
43. 2 emission in supply of tomatoes to Portsmouth, England. World Transp. Policy Pract. 18:3 (2012), 13–24.
44. Harrison, G.W., List, J.A., Field experiments. J. Econ. Literature 42 (2004), 1009–1055.
45. Hartwell, H., Hemingway, A., Fyall, A., et al. Tourism engaging with the public health agenda - can we promote ‘wellville’ as a destination of choice. Public Health 126:12 (2012), 1072–1074.
46. Helfer, P., Shultz, T.R., The effects of nutrition labeling on consumer food choice: a psychological experiment and computational model. Ann. N. Y. Acad. Sci. 1331 (2014), 174–185.
47. Hu, H.-H., Parsa, H.G., Self, J., The dynamics of green restaurant patronage. Cornell Hosp. Q. 51:3 (2010), 344–362.
48. Hu, M.-L., Horng, J.-S., Teng, C.-C., Chou, S.-F., A criteria model of restaurant energy conservation and carbon reduction in Taiwan. J. Sustain. Tour. 21:5 (2013), 765–779.
49. Hwang, J., Lorenzen, C.L., Effective nutrition labeling of restaurant menu and pricing of healthy menu. J. Foodserv. 19:5 (2008), 270–276.
50. Jang, Y.J., Kim, W.G., Bonn, M.A., Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants. Int. J. Hosp. Manag. 30:4 (2011), 803–811.
51. Jeong, E., Jang, S., Day, J., Ha, S., The impact of eco-friendly practices on green image and customer attitudes: an investigation in a café setting. Int. J. Hosp. Manag. 41 (2014), 10–20.
52. Johns, N., Pine, R., Consumer behaviour in the food service industry: a review. Int. J. Hosp. Manag. 21:2 (2002), 119–134.
53. Johnson, E.J., Shu, S.B., Dellaert, B.G.C., et al. Beyond nudges: tools of a choice architecture. Mark. Lett. 23 (2012), 487–504.
54. Just, D.R., Wansink, B., Smarter lunchrooms: using behavioural economics to improve meal selection. Choices, 24(3), 2009.
55. Kallbekken, S., Sælen, H., ‘Nudging’ hotel guests to reduce food waste as a win–win environmental measure. Econ. Lett. 119 (2013), 325–327.
56. Kasim, A., Ismail, A., Environmentally friendly practices amongst restaurants: drivers and barriers to change. J. Sustain. Tour. 20 (2012), 551–570.
57. Kemp, K., Insch, A., Holdsworth, D.K., Knight, J.C., Food miles: do UK consumers actually care?. Food Policy 35:6 (2010), 504–513.
58. Kim, S., Yoon, J., Shin, J., Sustainable business-and-industry foodservice: consumers’ perception and willingness to pay a premium in South Korea. Int. J. Contemp. Hosp. Manag. 27:4 (2015), 648–669.
59. Kingsmill, Kingsmill and the Environment. Available at:, 2015 http://www.kingsmillbread.com/fresh-thinking/environment/carbon-footprint/ (retrieved 4 December 2015).
60. Kivela, J.J., Restaurant marketing: selection and segmentation in Hong Kong. Int. J. Contemp. Hosp. Manag. 9:3 (1997), 116–123.
61. Kotler, P., Zaltman, G., Social marketing: an approach to planned social change. J. Mark. 35 (1971), 3–12.
62. Kozup, J.C., Creyer, E.H., Burton, S., Making healthful food choices: the influence of health claims and nutrition information on consumers’ evaluations of packaged food products and restaurant menu items. J. Mark. 67:2 (2003), 19–34.
63. LCA Food Database, 2007. Available at: http://www.lcafood.dk/ (retrieved 4 December 2015).
64. Leggett, C.G., Kleckner, N.S., Boyle, K.J., et al. Social desirability bias in contingent valuation surveys administered through in-person interviews. Land Econ. 79:4 (2003), 561–575.
65. Lehner, M., Mont, O., Heiskanen, E., Nudging – a promising tool for sustainable consumption behaviour?. J. Clean. Prod. 134:Part A (2016), 166–177.
66. Liu, T., Wang, Q., Su, B., A review of carbon labeling: standards, implementation, and impact. Renew. Sustain. Energy Rev. 53 (2016), 68–79.
67. Lombardini, C., Lankoski, L., Forced choice restriction in promoting sustainable food consumption: intended and unintended effects of the mandatory vegetarian day in Helsinki schools. J. Consumer Policy 36:2 (2013), 159–178.
68. McCright, A.M., The effects of gender on climate change knowledge and concern in the American public. Popul. Environ. 32 (2010), 66–87.
69. Melissen, F., Sustainable hospitality: a meaningful notion. J. Sustain. Tour. 21:6 (2013), 810–824.
70. Melissen, F., van Ginneken, R., Wood, R.C., Sustainability challenges and opportunities arising from the owner-operator split in hotels. Int. J. Hosp. Manag. 54 (2016), 35–42.
71. Milne, S., Ateljevic, I., Tourism, economic development and the global-local nexus: theory embracing complexity. Tour. Geogr. 3:4 (2001), 369–393.
72. Mintel, Eating Out: The Decision Making Process – UK – July 2015. 2015, Mintel Group.
73. Mintel, Menu Flavours – UK – February 2016. 2016, Mintel Group.
74. Mont, O., Lehner, M., Heiskanen, E., Nudging. A Tool for Sustainable Behaviour?., December 2014, Swedish Environmental Protection Agency Report 6643.
75. Myung, E., McLaren, A., Li, L., Environmentally related research in scholarly hospitality journals: current status and future opportunities. Int. J. Hosp. Manag. 31:4 (2012), 1264–1275.
76. Namkung, Y., Jang, S., Effects of restaurant green practices on brand equity formation: do green practices really matter?. Int. J. Hosp. Manag. 33 (2013), 85–95.
77. Neal, J.D., Uysal, M., Sirgy, M.J., The effect of tourism services on travelers’ quality of life. J. Travel Res. 46:2 (2007), 154–163.
78. Nederhof, A.J., Methods of coping with social desirability bias: a review. Eur. J. Soc. Psychol. 15:3 (1985), 263–280.
79. Papargyropoulou, E., Lozano, R., Steinberger, J.K., et al. The food waste hierarchy as a framework for the management of food surplus and food waste. J. Clean. Prod. 76 (2014), 106–115.
80. Phtidis, V., Sabbage, S., Beyond nudge: it's time to call forth people's internal willingness to change. Guardian, 2011 6 October. Available at: http://www.theguardian.com/sustainable-business/consumer-behaviour-sustainable-change (retrieved 30 November 2015).
81. Poulston, J., Yiu, A.K., Profit or principles: why do restaurants serve organic food?. Int. J. Hosp. Manag. 30 (2010), 184–191.
82. Pulkkinen, H., Roininen, T., Katajajuuri, J.-M., Järvinen, M., Development of a climate choice meal concept for restaurants based on carbon footprinting. Int. J. Life Cycle Assess. 21:5 (2016), 621–630.
83. PwC – Price Water Coopers, UK casual Dining Market. 2013 Discussion document. Retrieved from: http://pwc.blogs.com/Restaurant%20discussion.pdf (04 December 2015).
84. Resch, A., Berk, J., Akers, L., Recognizing and Conducting Opportunistic Experiments in Education: a Guide for Policymakers and Researchers. April 2014, US Department of Education.
85. Riemer, J.W., Varieties of opportunistic research. J. Contemp. Ethnogr. 5:4 (1977), 467–477.
86. Saulais, L., Foodservice, health and nutrition. Responsibilities, strategies and perspectives. Sloan, P., Legrand, W., Hindley, C., (eds.) The Routledge Handbook of Sustainable Food and Gastronomy, 2015, Routledge, Oxon.
87. Scarborough, P., Appleby, P.N., Mizdrak, A., et al. Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK. Clim. Change 125:2 (2014), 179–192.
88. Schubert, F., Kandampully, J., Solnet, D., Kralj, A., Exploring consumer perceptions of green restaurants in the US. Tour. Hosp. Res. 10:4 (2010), 286–300.
89. Schwartz, S.H., Bilsky, W., Toward a universal psychological structure of human values. J. Personality Soc. Psychol. 53:3 (1987), 550–562.
90. Sedghi, A., Climate change seen as greatest threat by global population. Guardian, 2015 17 July. Available at: http://www.theguardian.com/news/datablog/2015/jul/17/climate-change-greatest-threat-global-population (retrieved 30 November 2015).
91. Sinclair, S.E., Cooper, M., Mansfield, E.D., The influence of menu labeling on calories selected or consumed: a systematic review and meta-analysis. J. Acad. Nutr. Dietetics 114:9 (2014), 1375–1388.
92. Smith, W.W., Social desirability bias and exit survey responses: the case of a first nations campground in Central Ontario, Canada. Tour. Manag. 28:3 (2007), 917–919.
93. Spaargaren, G., van Koppen, C.S.A., Janssen, A.M., et al. Consumer responses to the carbon labelling of food: a real life experiment in a canteen practice. Sociol. Rural. 54:4 (2013), 432–453.
94. Stoll-Kleemann, S., O'Riordan, T., Jaeger, C.C., The psychology of denial concerning climate mitigation measures: evidence from Swiss focus groups. Glob. Environ. Change 11:2 (2001), 107–117.
95. Sunstein, C.A., Thaler, R.H., Nudge: Improving Decisions about Health, Wealth, and Happiness. 2008, Yale University Press, New Haven.
96. Swartz, J., Braxton, D., Viera, A.J., Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature. Int. J. Behav. Nutr. Phys. Activity, 8, 2011, 135.
97. Tarkiainen, A., Sundqvist, S., Product involvement in organic food consumption: does ideology meet practice?. Psychol. Mark. 26:9 (2009), 844–863.
98. Thaler, R.H., Sunstein, C.R., Nudge: Improving Decisions about Health, Wealth, and Happiness. 2008, Yale University Press, New Haven.
99. The Hofstede Centre, The Hofstede Centre. Strategy. Culture. Change. Available at:, 2015 http://geert-hofstede.com/ (retrieved 30 November 2015).
100. Truong, V.D., Hall, C.M., Social marketing and tourism: what is the evidence?. Soc. Mark. Q. 19:2 (2013), 110–135.
101. Tuppen, H., Reducing and Managing Food Waste in Hotels. 2014, Green Hotelier Available at: http://www.greenhotelier.org/know-how-guides/reducing-and-managing-food-waste-in-hotels/ (retrieved 30 November 2015).
102. UNWTO – United Nations World Tourism Organization, Climate Change and Tourism: Responding to Global Challenges. Advanced Summary, October 2007, UNWTO, Davos.
103. Vanclay, J.K., Shortiss, J., Aulsebrook, S., et al. Customer response to carbon labelling of groceries. J. Consumer Policy 34:1 (2011), 153–160.
104. Vieregge, M., Scanlon, N., Huss, J., Marketing locally grown food products in globally branded restaurants. Do customers care?. J. Foodserv. Bus. Res. 10:2 (2007), 67–82.
105. Wang, Y.-F., Chen, S.-P., Lee, Y.-C., Tsai, C.-T., Developing green management standards for restaurants: an application of green supply chain management. Int. J. Hosp. Manag. 34 (2013), 263–273.
106. Wansink, B., Painter, J., van Ittersum, K., Descriptive menu labels’ effect on sales. Cornell Hotel Restaurant Adm. Q. 42:6 (2001), 68–72.
107. Wills, J., Tesco: every little helps when reducing carbon emissions. Guardian, 2013 17 May. Available at: http://www.theguardian.com/sustainable-business/tesco-reducing-carbon-emissions (retrieved 4 December 2015).
108. Wong, A., Hallsworth, A., Farm-to-fork: a proposed revision of the classical food miles concept. Int. J. Food Syst. Dyn. 3:1 (2012), 74–81.
109. Yüksel, A., Yüksel, F., Market segmentation based on tourists’ dining preferences. J. Hosp. Tour. Res. 26:4 (2002), 315–331.