Apples versus brownies: A field experiment in rearranging conference snacking buffets to reduce short-term energy intake

Pelle Guldborg Hansen, Laurits Rohden Skov, Andreas Maaløe Jespersen, Katrine Lund Skov, Karsten Schmidt

Research output: Contribution to journalJournal articleResearchpeer-review


More and more people eat out and, therefore, foodservice business has an increasing influence on people’s dietary intake.
Foodservice business should, first and foremost, deliver a nice tasting meal of high quality—but health should not be neglected. Nudging and choice architecture is a field of foodservice business research that is gaining interest and this article
offers original research in this field.
Original languageEnglish
JournalJournal of Foodservice Business Research
Issue number1
Pages (from-to)122-130
Publication statusPublished - 2016

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