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.