Nudge cafeteria design, part III

1) At the salad bar, you don’t have to reach far for the broccoli, but you do have to for the shredded cheese. The chicken can be back there too because you’re likely to reach for it anyway.

2) For every food offered at the salad bar, you have to use tongs instead of spoons to move it to your plate. (Except, perhaps, for the asparagus if it’s not sliced.)

3) When you’re ordering off a posted menu, the fried chicken and fries are buried in the middle of the list while the oven-roasted turkey is at the top and wilted greens are at the bottom.

From two new papers in the Journal of Decision Making (pdfs for 1) and 2) are here, and 3) is here).

Tags: ,

  • Liz

    the first link doesn’t work?

    • Nudge blog

      link fixed. thx.

  • Beth

    Just don’t drop the chicken on the broccoli as you reach across or you’ll spoilt it for the vegetarians

  • Matrixband

    Ok, if I find too many veggies have made their way onto the plate, I’ll just ladle on a little extra salad dressing to compensate.  I wonder, how much of the “healthy” items did they actually eat?

  • Ramsay Brown

    Great example of the recency and primacy effects. Prefrontal cortex working memory circuits are most effective at holding the first elements in a set and the last few. There exists a working memory delay between viewing the menu for the first time and ordering, so the choice architect here was able to architecture their menu to encourage healthy eating by leveraging this delay.

  • HoldUp

    Wont matter, I rarely look at menus, I know what i want when I go into a place and order it. Salad bars? LOL