Middle choice preference and snack choice: The role of self-regulatory resources to nudge healthier food choice

Missbach, Benjamin; König, Jürgen

doi:10.1016/j.foodqual.2016.06.007

Cited by 18 publications

(11 citation statements)

References 21 publications

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“…In contrast, Van Kleef et al [82] found no effect of top vs. bottom shelf placement. Other studies suggest individuals prefer the middle option in an array [39,53], perhaps because the centre of horizontal arrays receives more visual attention [6]. But these findings could potentially also be explained by ease of reach.…”

Section: B Increased Visual Attention → Increased Liking For Targetmentioning

confidence: 98%

Altering the availability of products within physical micro-environments: a conceptual framework

et al. 2020

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Altering the availability of products (e.g. food, alcohol or tobacco products) is one potential intervention to change behaviours to help reduce preventable premature deaths worldwide. However, research on these interventions lacks consistent conceptualisation, hindering clear reporting and cumulative synthesis. This paper proposes a conceptual frameworkcategorising intervention types and summarising constituent componentswith which interventions can be reliably described and evidence synthesised. Three principal distinctions are proposed: interventions altering: (i) Absolute Availability (changing the overall number of options, while keeping the proportions comprised by any subsets of options constant); (ii) Relative Availability (changing the proportion comprised by a subset of options, yet keeping the overall number of options constant); (iii) Absolute and Relative Availability (changing both the overall number of options and the proportions comprised by subsets of options). These are subdivided into those targeting (a) a product or (b) a category of products. Mechanisms that might underlie each of these intervention types are discussed, and implications for future research highlighted. The proposed framework aims to facilitate study of a set of interventions that could contribute significantly to healthier behaviour across populations.

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Section: B Increased Visual Attention → Increased Liking For Targetmentioning

confidence: 98%

Altering the availability of products within physical micro-environments: a conceptual framework

et al. 2020

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“…Social influences even go beyond written and verbal interactions with people. For example, consumers attach some social beliefs to the positioning of products in-store, such that products in-between two products of the same category are believed to be more popular because of the middle position, which functions as a positive cue leading to higher purchases (178,179) . If consumers do not have strong preferences for products, the scarcity of products on shelves might also function as a popularity cue that affects consumer choices (180) .…”

Section: Affectively Oriented Interventionsmentioning

confidence: 99%

Nudging to get our food choices on a sustainable track

Vandenbroele¹,

Vermeir²,

Geuens³

et al. 2019

Proc. Nutr. Soc.

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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.

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“…These results extend prior research on the influence of the point-of-sale environment on consumer choice and variety perceptions. Prior research has shown how consumers can be induced to choose more healthy or sustainable food products based on the position of these products in a display (Bucher et al, 2016;Kongsbak et al, 2016;Missbach & König, 2016) and the layout of the assortment (van Herpen et al, 2015). Building on this, the current study…”

Section: Discussionmentioning

confidence: 95%

“…Retailers have a substantial influence over the food choices that consumers make, and they consciously attempt to influence buying patterns (Dawson, 2013). The position where individual food products are placed within an assortment influences the choices that consumers make (Bucher et al, 2016;Kongsbak et al, 2016;Missbach & König, 2016;van Herpen, Fischer, & van Trijp, 2015). For instance, the choice for a snack bar with low calorie content increases almost threefold when it is presented in the middle position of three snack bars rather than on the left (Keller, Markert, & Bucher, 2015).…”

Section: Introduction: Assortment Organization and Choicementioning

confidence: 99%

Arranging the assortment to arouse choice: Effects of goal-relevant assortment organization on food choice and variety perceptions

Herpen

Bosmans

2018

Food Quality and Preference

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Food retailers can present specific products in a separate category (e.g., separate section for organic products) or integrated into the mainstream shelf. This study investigates how assortment organization influences consumers' variety perceptions and product choice. We argue and show that when an assortment is organized according to an individual's goal (e.g., organics), he or she is more likely to choose a product that is in line with his/her goal (e.g., choose an organic product), compared to when products are presented in a mixed display or when categories are unrelated to this goal. Moreover, the results of three experiments show that when assortments are organized according to a relevant goal, people perceive more variety in the category with goal-consistent products (an in-category heterogeneity effect), but tend to see less variety in the category with products that are not consistent with their goal (an out-category homogeneity effect). This implies that food retailers can direct consumers' choice, as well as consumers' perception of the assortment, through assortment organization. Size of the category is shown to be a boundary condition.

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Middle choice preference and snack choice: The role of self-regulatory resources to nudge healthier food choice

Cited by 18 publications

References 21 publications

Altering the availability of products within physical micro-environments: a conceptual framework

Altering the availability of products within physical micro-environments: a conceptual framework

Nudging to get our food choices on a sustainable track

Arranging the assortment to arouse choice: Effects of goal-relevant assortment organization on food choice and variety perceptions

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