Healthy habits on campus: A field study of nudge‐based interventions to promote healthier food choices

This study investigated how nudging strategies impact food selection behaviors among university students, focusing on promoting plant-based protein options (i.e., tofu) in a real-world cafeteria setting. Grounded in nudge theory, this two-phase research applied choice architecture to implement three distinct nudges-nutritional labeling (label effect), strategic placement of plant-based options (position effect), and awareness campaigns (exposure effect)-and assess their effectiveness in influencing dietary choices. Employing an iterative research design, phase 1 of this study used a survey to explore students' preferences and perceptions of plant-based proteins. The insights from the survey guided and informed the design of phase 2, a 7-week observational field intervention measuring food selections before, during, and after the application of nudges. Results indicated that combined nudges significantly increased the selection of plant-based options and reduced meat-based choices, with effects persisting post-intervention. This study offers evidence-based recommendations for policymakers, school administrators, and food service operators seeking to promote healthier eating behaviors in higher education environments.