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Fig. 3 | BMC Public Health

Fig. 3

From: Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

Fig. 3

Percentage change of the food amount taken per plate relative to baseline for meat dishes when the corresponding plant-rich dish names were either basic (n = 22) or appealing (n = 24). The food amount taken was estimated by dividing the total amount of food taken for each dish by the total plate count from that lunch period. The food amount taken was then normalized to the first presentation of that dish. Meat dishes were always presented with basic names

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