There have been countless behavioural-science-based initiatives intended to nudge healthier eating. But which ones actually work, leading to a sustained behaviour change? And of those, which are most effective? What concepts, tools and styles of intervention are best at getting us to eat healthy foods, or less of the unhealthy foods?
To tackle these questions, two French researchers, Romain Cadario and Pierre Chandon1, have endeavoured to make sense of all the research, collating together all the behavioural science-inspired interventions which took place in real-world environments – cafeterias, restaurants and grocery stores – and excluding any online or lab-based...