Susilo research included in FT list of Research with Social Impact
Romain Cadario, Senior Academic Research at the Susilo Insitute, and Pierre Chandon (INSEAD) explore how restaurants and grocery stores can nudge consumers to healthier eating.
Their research has just appeared in the 2020 May issue of the journal Marketing Science. Earlier this year, this research was included in the Financial Times’ top 100 business school research with social impact.
A nudge or choice architecture aims at helping consumers to eat healthier options without changing economic incentives or restricting options. Reorganizing a menu or a grocery shelf is a nudge. Taxing sodas or banning energy drinks is not.
Cadario and Chandon propose a category of three main nudges:
- Cognitively-oriented nudges, which seek to influence what consumers know (e.g., nutritional labeling)
- Affectively-oriented nudges, which seek to influence what consumers feel (e.g., attractive names for vegetables)
- Behaviorally-oriented nudges, which seek to influence what consumers do without changing what they know or how the feel (e.g., downsizing portions of unhealthier food)
Results from a meta-analysis of 96 field experiments and millions of food decisions show that behaviorally-oriented nudges are more effective at changing food behaviors.
Detailed summaries published in The Conversation or Forbes.
Full research paper:
Cadario, Romain, and Pierre Chandon (2020). Which healthy eating nudges work best? A meta-analysis of field experiments. Marketing Science.