A new report has shown that by redesigning menus, changing food layouts, making over outlets, guiding food decisions and rethinking your offer, could all help consumers make healthier eating choices.
The ‘Designed with health in mind’ report from Compass Group UK & Ireland and Footprint Intelligence, acknowledges that campaigns based on education and willpower aren’t always enough and highlights opportunities for the foodservice industry to use psychology and ‘nudges’ – gentle suggestions to encourage positive behavior, as tools to promote a healthy diet and lifestyle.
By using layout and descriptions in menus to draw attention to healthier choices, and altering the way food and drink are presented like reducing plate size, are just some of these simple nudges. Tables rather than booths and bars tend to encourage healthier eating, while creating positive associations with healthy foods could also nudge better choices. Caterers can also reduce the salt, fat and sugar of their dishes.
“This research provides a good basis for some simple but constructive changes that could have a positive impact for our customers and clients,” said Dennis Hogan, managing director of Compass Group UK & Ireland.
Charles Miers, CEO, Footprint Intelligence, added: “Footprint Intelligence aims to drive, promote and share best practice by helping the industry to answer some of the most pressing questions. The Designed with heath in mind report outlines how the foodservice industry can make subtle changes to alter people’s psychological approach to encourage healthier eating and drinking. We hope the five key actions will give businesses some simple steps that could make a real difference.”