Nudging to get our food choices on a sustainable track

• Published in: Proceedings of the Nutrition Society 2020-02, Vol.79 (1), p.133-146
• Main Authors: Vandenbroele, J, Vermeir, I, Geuens, M, Slabbinck, H, Van Kerckhove, A
• Format: Article
• Language: English
• Subjects: Adaptation; Attitudes; Cognitive ability; Complementarity; Consumers; Consumption; Consumption patterns; Decision theory; Economic incentives; Education; Emissions; Environmental degradation; Environmental impact; Fair trade; Feeding Behavior - physiology; Food; Food habits; Food preferences; Food Preferences - physiology; Food production; Greenhouse gases; Health Behavior - physiology; Health Promotion; Humans; Incentives; Nutrition; Restaurants; Sustainability; Sustainable consumption; Sustainable use
• ISSN: 0029-6651; 1475-2719
• DOI: 10.1017/S0029665119000971

Food production is one of the major contributors to environmental damage. Adaptations in our food choices are needed to preserve resources for the needs of future generations. More sustainable consumption patterns have been encouraged by economic incentives, laws, education and communication campaigns. Nonetheless, consumers still find difficulties in trying to change their current food habits. This review takes a behavioural approach in encouraging sustainable food choices among consumers. From a nudging perspective, many behavioural changes can be encouraged in a non-obtrusive way by adapting the complex food environment in which consumers are operating. These interventions do not restrict consumers' choices but rather adapt the choice architecture wherein food decisions are made. Drawing on the literature from diverse theoretical perspectives, we provide an overview of the application of nudging for more sustainable food choices and highlight where more research is needed. More specifically, we discuss research that used nudging to engender cognitive impact (i.e. the use of labels or visibility enhancements), affective responses (i.e. sensorial and social influence cues) and behavioural effects (i.e. adjustments in convenience and product size). We conclude that this review only shows the tip of the iceberg of the research on nudging and sustainable consumption that is likely forthcoming in the next few years, following the successes of nudging applications in other domains. Nonetheless, each individual nudging intervention requires careful examination. Personal predispositions towards the environment should be considered when designing interventions, demonstrating the complementarity of nudging with education on sustainable consumption.