The influence of nudges in restaurants to reduce the consumption of unhealthy foods

Abstract

The research aims to investigate multiple nudges and their effectiveness in a restaurant setting to reduce unhealthy food consumption among patrons. The usage of nudges for elusive alterations in choices made by people has gained significant popularity over time. For the multi-faceted research approach, the inspiration is the characteristics of Otenga, a flower formed from its petals. Project Otenga confines itself to Ahmedabad University, a space for collaboration, education, and learning. The space attracts people from a variety of backgrounds and professions, with both indoor and outdoor seating arrangements suitable for work and relaxation. In spite of having culinary roots in north-east India, it caters to varying palates. The employment of nudges in this setting consists of indistinct cues, alteration of menu design by giving pictures and descriptions of food items, and play of northeastern music to navigate the customers towards better food choices. Lastly, through thorough investigation and analysis, the study will analyze the impact of such nudges and their contribution to customers' behavior toward food choices in order to promote better eating habits in a restaurant.