Table 1 Nudging types and strategies based on Taxonomy of Choice Architecture (TCA) [33]

A1

Translate information (e.g., simplifying or making information more familiar or attractive)

1

Names for FV-rich menu items (e.g., Grilled green peppers) are replaced with more attractive names, such as “Crunchy Southwestern grilled green peppers”^a

A2

Make information visible (e.g., providing information at the right moment that may help individuals make informed choice)

2

FV-rich product packaging is now clearly indicated with either “Health check” or “Traffic light” symbols (e.g., green light for healthy option, yellow light for caution; red light for less healthy option)

3

All food items available in campus food locations have calories on menu boards so that users can take this into account when choosing foods

4

FV-rich food items are now placed at the beginning or end of menu boards in order to make them more visible

6

Symbols promoting FV-rich food items (e.g., Health checks, Guiding Stars) are placed on MENU BOARDS

A3

Provide social reference point (e.g., referring to descriptive norms or individuals considered opinion leaders)

5

FV-rich food items are endorsed by famous athletes, chefs, media influencers or local celebrities

B1

Change default (e.g., setting no-action default so that disinterested individuals may opt out and prompting individuals to choose a “better” alternative)

7

FV-rich sides, such as broccoli spears or coleslaw, are now prominently displayed and offered as the “default” or "usual" side to main entrées. A less healthy side, such as French fries, is still available, but you have to ask for it

8

A newly designed plate is introduced on campus. The plate is divided into three sections, one of which is coloured green and intended to show the recommended amount of vegetables and fruits (i.e., "half your plate"), compared to meat/protein-rich foods and starchy foods

11

For self-service stations featuring FV-rich foods (e.g., salad bars), big plates are placed in front and small/medium plates are placed in the back to encourage more selection of FV-rich foods

12

For self-service stations featuring foods generally considered NOT so healthy, small/medium plates are placed in front and larger plates are placed in the back in order to encourage selection of smaller portions of these foods

B2

Change option-related effort (e.g., reducing physical effort necessary to reach or choose a “better” alternative)

9

A station that features FV-rich foods, such as the salad bar, is to be moved to a central location in cafeterias or dining halls

10

FV-rich foods are moved to the beginning of a buffet or cafeteria line for self-selection

13

FV-rich food items are displayed in areas that are more noticeable, such as eye-to-waist level of shelves, brightly lit displays, or near checkout lines

B3

Change range of options (e.g., change categories or grouping of target alternatives so that they are perceived as more dominant or attractive)

14

Stir-fry and/or pasta stations now offer a significantly greater range of FV additions and options than before

15

Some on-the-go sandwiches or wraps (pre-prepared and packaged) now include more vegetables than before

B4

Change option consequences (e.g., connect decision to benefit or offer micro-incentives)

16

Loyalty cards are introduced such that small incentives are provided in return for frequent purchase of FV-rich foods (e.g., one free whole fruit such as an apple or banana, after 5 eligible FV purchases)

C1

Provide reminders (e.g., reminding individuals of their intention at the right moment)

17

Small posters are displayed at food stations in on-campus food locations, promoting more FV purchases

18

An app is launched on-campus that can be downloaded to cell phones that messages students about the FV-rich food options available 1–2 h in advance of traditional meal times

C2

Facilitate commitment (e.g., supporting commitment to the self-imposed goals)

19

Another app is launched on-campus that can be downloaded to cell phones that will track users’ purchase of FV-rich foods bought on campus and provides feedback on FV intake on campus for that week. (Would be available for interested students only)

20

An app is launched on-campus that can be downloaded to cell phones that prompts users to set a personal GOAL for FV servings per day (or week), and provides weekly feedback on success based on on-campus purchase record. (Would be available for interested students only)