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Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant

Author

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  • Kurz, Verena

    (Department of Economics, School of Business, Economics and Law, Göteborg University)

Abstract
Changing dietary habits to reduce the consumption of meat is considered to have great potential to mitigate food-related greenhouse gas (GHG) emissions. To test if nudging can increase the consumption of vegetarian food, I conducted a field experiment with two university restaurants. At the treated restaurant, the salience of the vegetarian option was increased by changing the menu order, and by placing the dish at a spot visible to customers. The other restaurant served as a control. Daily sales data on the three main dishes sold were collected from September 2015 until June 2016. The experiment was divided into a baseline, an intervention, and a reversal period where the setup was returned to its original state. Results show that the nudge increased the share of vegetarian lunches sold by around 6 percentage points. The change in behavior is partly persistent, as the share of vegetarian lunches sold remained 4 percentage points higher than during the baseline period after the original setup was reinstated. The changes in consumption reduced GHG emissions from food sales around 5 percent.

Suggested Citation

  • Kurz, Verena, 2017. "Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant," Working Papers in Economics 712, University of Gothenburg, Department of Economics.
    • Handle: RePEc:hhs:gunwpe:0712
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    File URL: http://hdl.handle.net/2077/54288
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    References listed on IDEAS

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    Cited by:

    1. Kurz, Verena, 2018. "Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant," Journal of Environmental Economics and Management, Elsevier, vol. 90(C), pages 317-341.
    2. Stopper, Therese, 2022. "Nudging als Instrument zur Förderung nachhaltigen Konsums – eine konzeptionelle Analyse unter besonderer Berücksichtigung der empirischen Literatur," Junior Management Science (JUMS), Junior Management Science e. V., vol. 7(1), pages 201-217.
    3. Vandenbroele, Jolien & Slabbinck, Hendrik & Van Kerckhove, Anneleen & Vermeir, Iris, 2021. "Mock meat in the butchery: Nudging consumers toward meat substitutes," Organizational Behavior and Human Decision Processes, Elsevier, vol. 163(C), pages 105-116.

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    More about this item

    Keywords

    nudging; field experiment; meat consumption; climate change mitigation;
    All these keywords.

    JEL classification:

    • C93 - Mathematical and Quantitative Methods - - Design of Experiments - - - Field Experiments
    • D03 - Microeconomics - - General - - - Behavioral Microeconomics: Underlying Principles
    • D12 - Microeconomics - - Household Behavior - - - Consumer Economics: Empirical Analysis
    • Q50 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - General

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