From theory to practice: A toolkit for implementing nudges to increase sustainable food choices at academic events

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-10-03 DOI:10.1016/j.ijgfs.2025.101314

Pascal Ohlhausen, Nora Delvendahl, Nina Langen

引用次数: 0

Abstract

Catering is a major contributor to the environmental impact of events, such as conferences and workshops, underscoring the need to promote sustainable food choices. To support practitioners in event and conference catering, we developed a comprehensive guidebook introducing the concept of nudging as a strategy to encourage sustainable food choices. The guidebook provides practical examples, step-by-step instructions for selecting and implementing nudges, and guidance on measuring their effectiveness. This offers the potential to encourage practitioners to integrate nudging approaches into their specific event catering settings, thereby promoting greater adoption of sustainable food choices.

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从理论到实践：在学术活动中实施推动以增加可持续食品选择的工具包

餐饮是会议和研讨会等活动对环境影响的一个主要因素，强调了促进可持续食品选择的必要性。为了支持活动和会议餐饮从业人员，我们开发了一本全面的指南，介绍了推动的概念，作为一种鼓励可持续食品选择的策略。该指南提供了实际的例子，逐步说明选择和实施轻推，并指导衡量其有效性。这有可能鼓励从业者将推动方法整合到他们具体的活动餐饮环境中，从而促进更多地采用可持续食品选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.