Fig. 1

a Product arrangement during the baseline week where the fresh fruits were placed in containers at the back of the take-way food vendor and was out of consumers’ physical reach. The healthy and unhealthy bread rolls were placed together in the same container at the front counter. b Product arrangement during the nudge week where the accessibility nudge and the salience nudge were installed. The accessibility nudge made the fresh fruits more accessible for consumers by relocating the fruits from the back to the front counter. The salience nudge made the healthy bread rolls more visually salient by placing them in a different container (from the unhealthy bread rolls) decorated with green chequered cloth and a picture of a wheat field