Using Positive Nudge to Promote Healthy Eating at Worksite: A Food Labeling Intervention : Journal of Occupational and Environmental Medicine

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Using Positive Nudge to Promote Healthy Eating at Worksite

A Food Labeling Intervention

Montagni, Ilaria PhD; Prevot, Frédéric MSc; Castro, Zoila MD; Goubel, Baptiste MSc; Perrin, Laurence MSc; Oppert, Jean-Michel MD, PhD; Fontvieille, Anne-Marie PhD

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Journal of Occupational and Environmental Medicine 62(6):p e260-e266, June 2020. | DOI: 10.1097/JOM.0000000000001861

Abstract

Objective: 

To assess the effect and transferability of a workplace food labeling intervention.

Methods: 

Employees’ purchase of food items in cafeterias of an international company was monitored in six intervention sites (one in France and five in the United States [US]) where green-labels were displayed in healthy food items. One cafeteria in France represented the control site. Descriptive statistics were performed inter- and intra-site.

Results: 

One year after the intervention, purchase of labeled items was higher in the French intervention site compared with the control (P < 0.001). This consumption was increasing 2 years after the intervention (P < 0.001). The percentage (+8.0% from T0 to T1) of sales of labeled items from the US sites confirmed the transferability of this intervention.

Conclusions: 

Workplace food labeling using positive nudge can contribute to healthy eating habits among employees. This can be replicated in other worksite cafeterias.

Copyright © 2020 American College of Occupational and Environmental Medicine

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