report_ID,r_author,r_year,r_apal,r_apas
1,Radnitz,2023,"Radnitz, C., Beezhold, B., Pilato, I., Drury, C. R., Fruchter, S., Murphy, B. D. G., & Loeb, K. L. (2023). Application of optimal defaults to increase selection of sustainable menu choices. Food Quality and Preference, 110, 104954.",Radnitz et al. (2023)
2,Venema,2023,"Tina A. G. Venema & Niels Holm Jensen (25 Feb 2023): We meat again: a field study on the moderating role of location-specific consumer preferences in nudging vegetarian options, Psychology & Health, DOI: 10.1080/08870446.2023.2182896",Venema & Jensen (2023)
3,Dos Santos,2020,"Dos Santos, Q., Perez-Cueto, F. J. A., Rodrigues, V. M., Appleton, K., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., Brugarolas, M., & Hartwell, H. (2020). Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents. European Journal of Nutrition, 59(1), 231-247. https://doi.org/10.1007/s00394-019-01903-y.",Dos Santos (2020)
4,Andersson,2021,"Andersson, O.; Nelander, L. Nudge the Lunch: A Field Experiment Testing Menu-Primacy Effects on Lunch Choices. Games 2021, 12, 2. https://doi.org/10.3390/ g12010002",Andersson & Nelander (2021)
5,Bouwman,2022,"Bouwman, E., Bolderdijk, J. W., Onwezen, M. C., & Taufik, D. (2022). “Do you consider animal welfare to be important?” activating cognitive dissonance via value activation can promote vegetarian choices. Journal of Environmental Psychology, 83, 101871. https://doi.org/10.1016/j.jenvp.2022.101871",Bouwman et al. (2022)
6,Brunner ,2018,"Brunner, F., Kurz, V., Bryngelsson, D., & Hedenus, F. (2018). Carbon  label at a University Restaurant – Label Implementation and evaluation.  Ecological Economics, 146, 658–667. https://doi.org/10.1016/j.ecolecon.2017.12.012",Brunner et al. (2018)
7,Coker,2022,"Çoker, E. N., Pechey, R., Frie, K., Jebb, S., Stewart, C., Higgs, S., & Cook, B. (2022). A dynamic social norm messaging intervention to reduce meat consumption: A randomized cross-over trial in retail store restaurants. Appetite, 169, 105824. https://doi.org/10.1016/j.appet.2021.105824",Coker et al. (2022)
8,Dos Santos,2018,"Santos, Q. D., Nogueira, B. M., Rodrigues, V. M., Hartwell, H., Giboreau, A., Monteleone, E., Dinnella, C., & Pérez-Cueto, F. J. (2018). Nudging using the ‘dish of the day’ strategy does not work for plant‐based meals in a Danish sample of adolescent and older people. International Journal of Consumer Studies, 42(3), 327–334. https://doi.org/10.1111/ijcs.12421",Dos Santos (2018)
9,Egeler,2022,"Egeler, G., & Baur, P. (2022). Menu Choice and Meat-Eating Habits: results of a field experiment in two university canteens. Sustainability, 14(6), 3296. https://doi.org/10.3390/su14063296",Egeler & Baur (2022)
10,Gravert,2017,"Gravert, C., & Kurz, V. (2017). Nudging à la carte – A field experiment on food choice. RePEc: Research Papers in Economics. https://econpapers.repec.org/RePEc:hhs:gunwpe:0690",Gravert & Kurz (2017)
11,Reinholdsson,2022,"Reinholdsson, T., Hedesström, M., Ejelöv, E., Hansla, A., Bergquist, M., Svenfelt, Å., & Nilsson, A. (2022). Nudging green food: The effects of a hedonic cue, menu position, a warm‐glow cue, and a descriptive norm. Journal of Consumer Behaviour, 22(3), 557–568. https://doi.org/10.1002/cb.2129",Reinholdsson et al. (2022)
12,Einhorn,2020,"Einhorn, Laura (2020) : Normative social influence on meat consumption, MPIfG Discussion Paper, No. 20/1, Max Planck Institute for the Study of Societies, Cologne, https://hdl.handle.net/21.11116/0000-0005-C748-A",Einhorn (2022)
14,Garnett,2020,"Garnett, E., Marteau, T., Sandbrook, C., Pilling, M., & Balmford, A. (2020). Order of meals at the counter and distance between options affect student cafeteria vegetarian sales. Nature Food, 1(8), 485–488. https://doi.org/10.1038/s43016-020-0132-8",Garnett et al. (2020)
16,Guedes,2023,"Guedes, D., Brazão, V., Roque, L., Campos, L., Godinho, C., Trüninger, M., Vinnari, M., & Graça, J. (2023). Promoting plant-based eating in meat-centric meal contexts: a field study. Public Health Nutrition, 26(11), 2619–2627. https://doi.org/10.1017/s1368980023001763",Guedes et al. (2023)
17,Kurz,2018,"Kurz, V. (2018). Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant. Journal of Environmental Economics and Management, 90, 317–341. https://doi.org/10.1016/j.jeem.2018.06.005",Kurz (2018)
18,Lange,2023,"Lange, F., Cnudde, M., & Maesen, H. (2023). Using prosocial incentives to promote vegetarian food choices: A field experiment. Food Quality and Preference, 106, 104812. https://doi.org/10.1016/j.foodqual.2023.104812",Lange et al. (2023)
20,Lohmann,2022,"Lohmann, P., Gsottbauer, E., Doherty, A., & Kontoleon, A. (2022). Do carbon footprint labels promote climatarian diets? Evidence from a large-scale field experiment. Journal of Environmental Economics and Management, 114, 102693. https://doi.org/10.1016/j.jeem.2022.102693",Lohmann et al. (2022)
21,Malan,2022,"Malan, H., Bartolotto, C., Wilcots, C., Angelis, P., Ferrone, A., Wible, C., Westbrook, E. L., Fabris, E., Wang, M. D., Slusser, W., Jay, J. A., & Prelip, M. (2022). Increasing the Selection of Low-Carbon-Footprint Entrées through the Addition of New Menu Items and a Social Marketing Campaign in University Dining. Journal of the Association for Consumer Research, 7(4), 461–470. https://doi.org/10.1086/720450",Malan et al. (2022)
23,Piester,2020,"Piester, H. E., DeRieux, C. M., Tucker, J. B., Buttrick, N. R., Galloway, J. N., & Wilson, T. D. (2020). “I’ll try the veggie burger”: Increasing purchases of sustainable foods with information about sustainability and taste. Appetite, 155, 104842. https://doi.org/10.1016/j.appet.2020.104842",Piester et al. (2020)
24,Hansen,2019,"Hansen, P. G., Schilling, M., & Malthesen, M. (2019). Nudging healthy and sustainable food choices: three randomized controlled field experiments using a vegetarian lunch-default as a normative signal. Journal of Public Health, 43(2), 392–397. https://doi.org/10.1093/pubmed/fdz154",Hansen et al. (2019)
25,Pohlmann,2022,"Pohlmann, A. (2022). The taste of compassion: Influencing meat attitudes with interhuman and interspecies moral appeals. Appetite, 168, 105654. https://doi.org/10.1016/j.appet.2021.105654",Pohlmann (2022)
26,Saulais,2019,"Saulais, L., Massey, C., Pérez-Cueto, F. J., Appleton, K. M., Dinnella, C., Monteleone, E., Depezay, L., Hartwell, H., & Giboreau, A. (2019). When are “Dish of the Day” nudges most effective to increase vegetable selection? Food Policy, 85, 15–27. https://doi.org/10.1016/j.foodpol.2019.04.003",Saulais et al. (2019)
28,Sparkman,2017,"Sparkman, G., & Walton, G. M. (2017). Dynamic norms promote sustainable behavior, even if it is counternormative. Psychological Science, 28(11), 1663–1674. https://doi.org/10.1177/0956797617719950",Sparkman & Walton (2017)
29,Sparkman,2020,"Sparkman, G., Weitz, E., Robinson, T. N., Malhotra, N., & Walton, G. M. (2020). Developing a scalable dynamic Norm Menu-Based intervention to reduce meat consumption. Sustainability, 12(6), 2453. https://doi.org/10.3390/su12062453",Sparkman et al. (2020)
30,Taufik,2022,"Taufik, D., Bouwman, E., Reinders, M. J., & Dagevos, H. (2022). A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives. Appetite, 175, 106049. https://doi.org/10.1016/j.appet.2022.106049",Taufik et al. (2022)
31,Turnwald & Crum,2019,"Turnwald, B. P., & Crum, A. J. (2019). Smart food policy for healthy food labeling: Leading with taste, not healthiness, to shift consumption and enjoyment of healthy foods. Preventive Medicine, 119, 7–13. https://doi.org/10.1016/j.ypmed.2018.11.021",Turnwald & Crum (2019)
33,Zhou,2019,"Zhou, X., Pérez-Cueto, F. J., Santos, Q. D., Bredie, W. L., Brugarolas, M., Rodrigues, V. M., Buch‐Andersen, T., Appleton, K. M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., & Hartwell, H. (2019). Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference, 75, 260–272. https://doi.org/10.1016/j.foodqual.2018.12.003",Zhou et al. (2019)
34,Boronowsky,2022,"Boronowsky, R., Zhang, A. W., Stecher, C., Presley, K., Mathur, M. B., Cleveland, D. A., Garnett, E., Wharton, C., Brown, D. S., Meier, A., Wang, M. D., Braverman, I., & Jay, J. A. (2022). Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials. Frontiers in Sustainable Food Systems, 6. https://doi.org/10.3389/fsufs.2022.1001157",Boronowsky et al. (2022)