Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

• Rasmus Friis,

  Current address: Aarhus University, Aarhus, Denmark

  Affiliation Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

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• Laurits Rohden Skov,

  Current address: Danish Competition and Consumer Authority, Valby, Denmark

  Affiliation Institute for Planning & Development, Aalborg University, Copenhagen SV, Denmark

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• Annemarie Olsen,

  Affiliation Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

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• Katherine Marie Appleton,

  Affiliation Research Centre for Behaviour Change, Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole, Dorset, United Kingdom

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• Laure Saulais,

  Affiliations Centre for Food and Hospitality Research, Institut Paul Bocuse, Chateau du vivier, Ecully Cedex, France, UMR GAEL, CNRS, INPG, INRA, Université Grenoble-Alpes, Saint Martin d'Hères, France

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• Caterina Dinnella,

  Affiliation Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy

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• Heather Hartwell,

  Affiliation School of Tourism, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Bournemouth University, Bournemouth, United Kingdom

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• Laurence Depezay,

  Affiliation BONDUELLE Corporate Research & Communication, Food & Behaviours department, Fondation Louis Bonduelle, Villeneuve D’Ascq, France

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• Erminio Monteleone,

  Affiliation Department of Management of Agricultural, Food and Forestry Systems, University of Florence, Florence, Italy

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• Agnès Giboreau,

  Affiliation Centre for Food and Hospitality Research, Institut Paul Bocuse, Chateau du vivier, Ecully Cedex, France

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• Federico J. A. Perez-Cueto

  * E-mail: apce@food.ku.dk

  Affiliation Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

  http://orcid.org/0000-0003-1270-2678

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