(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

Appetite

Volumn 125, Issue , 2018, Pages 190-200

  Bacon, Linda ^a   Krpan, Dario ^a  

^a LONDON SCHOOL OF ECONOMICS   (United Kingdom)

Author keywords

Choice architecture; Eating; Environment; Menu; Nudging; Vegetarian

Indexed keywords

ADULT; ARTICLE; BEHAVIOR; CONTROLLED STUDY; EATING; HUMAN; HUMAN EXPERIMENT; RANDOMIZED CONTROLLED TRIAL; VEGETARIAN; CATERING SERVICE; DECISION MAKING; ENVIRONMENT; FEEDING BEHAVIOR; FEMALE; FOOD PACKAGING; FOOD PREFERENCE; HEALTH SERVICE; MALE; MARKETING; MEAL; PROCEDURES; VEGETARIAN DIET;

ADULT; CHOICE BEHAVIOR; DIET, VEGETARIAN; EATING; ENVIRONMENT; FEEDING BEHAVIOR; FEMALE; FOOD LABELING; FOOD PREFERENCES; HUMANS; MALE; MARKETING; MEALS; MENU PLANNING; RESTAURANTS; VEGETARIANS;

EID: 85042307284     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2018.02.006     Document Type: Article

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