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

Secondary Logo

Journal Logo


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

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



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


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.


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.


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

You can read the full text of this article if you:

Access through Ovid