{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T21:03:46Z","timestamp":1790888626202,"version":"4.1.0"},"reference-count":51,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T00:00:00Z","timestamp":1719792000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T00:00:00Z","timestamp":1719792000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,4,30]],"date-time":"2024-04-30T00:00:00Z","timestamp":1714435200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Appetite"],"published-print":{"date-parts":[[2024,7]]},"DOI":"10.1016\/j.appet.2024.107376","type":"journal-article","created":{"date-parts":[[2024,4,25]],"date-time":"2024-04-25T02:53:29Z","timestamp":1714013609000},"page":"107376","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":16,"special_numbering":"C","title":["Nudging towards sustainable dining: Exploring menu nudges to promote vegetarian meal choices in restaurants"],"prefix":"10.1016","volume":"198","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3053-552X","authenticated-orcid":false,"given":"Robert J.","family":"Weijers","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iris W.H.","family":"Claessens","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marleen","family":"Gillebaart","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Denise T.D.","family":"de Ridder","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.appet.2024.107376_bib1","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.appet.2018.02.006","article-title":"(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice","volume":"125","author":"Bacon","year":"2018","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib2","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2021.105106","article-title":"Nudging healthier food choices in a cafeteria setting: A sequential multi-intervention field study","volume":"160","author":"Bauer","year":"2021","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib3","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.foodqual.2018.12.001","article-title":"Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment","volume":"73","author":"Bergeron","year":"2019","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.appet.2024.107376_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2020.104730","article-title":"The meaning of meat: (un)sustainable eating practices at home and out of home","volume":"153","author":"Biermann","year":"2020","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib5","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2022.105945","article-title":"Emphasizing appeal over health promotes preference for nutritious foods in people of low socioeconomic status","volume":"172","author":"Boles","year":"2022","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib6","article-title":"Minderen Vleesconsumptie [reducing meat intake]","author":"Bos","year":"2021","journal-title":"Motivaction"},{"key":"10.1016\/j.appet.2024.107376_bib7","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/j.appet.2019.03.027","article-title":"Default-name and tasting nudges increase salsify soup choice without increasing overall soup choice","volume":"138","author":"Broers","year":"2019","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib8","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodpol.2019.04.002","article-title":"Effectiveness or consumer acceptance? Tradeoffs in selecting healthy eating nudges","volume":"85","author":"Cadario","year":"2019","journal-title":"Food Policy"},{"issue":"4","key":"10.1016\/j.appet.2024.107376_bib9","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1177\/0013916512469099","article-title":"Motivating sustainable food choices: The role of nudges, value orientation, and information provision","volume":"46","author":"Campbell-Arvai","year":"2014","journal-title":"Environment and Behavior"},{"issue":"2","key":"10.1016\/j.appet.2024.107376_bib10","doi-asserted-by":"crossref","first-page":"703","DOI":"10.1111\/joca.12431","article-title":"The ethics of nudging: Using moral foundations theory to understand consumers' approval of nudges","volume":"56","author":"Chowdhury","year":"2021","journal-title":"Journal of Consumer Affairs"},{"key":"10.1016\/j.appet.2024.107376_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2022.106432","article-title":"Personal values, motives, and healthy and sustainable food choices: Examining differences between home meals and restaurant meals","volume":"182","author":"Claessens","year":"2023","journal-title":"Appetite"},{"issue":"1","key":"10.1016\/j.appet.2024.107376_bib12","first-page":"1","article-title":"Perceptual salience influences food choices independently of health and taste preferences","volume":"5","author":"Dai","year":"2020","journal-title":"Cognitive research: Principles and Implications"},{"issue":"4","key":"10.1016\/j.appet.2024.107376_bib13","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1017\/S1930297500001947","article-title":"Nudge to nobesity II: Menu positions influence food orders","volume":"6","author":"Dayan","year":"2011","journal-title":"Judgment and Decision making"},{"key":"10.1016\/j.appet.2024.107376_bib14","doi-asserted-by":"crossref","DOI":"10.1186\/s12889-018-6097-y","article-title":"Citizen approval of nudging interventions promoting healthy eating: The role of intrusiveness and trustworthiness","volume":"18","author":"Evers","year":"2018","journal-title":"BMC Public Health"},{"key":"10.1016\/j.appet.2024.107376_bib15","doi-asserted-by":"crossref","first-page":"1149","DOI":"10.3758\/BRM.41.4.1149","article-title":"Statistical power analyses using G*Power 3.1: Tests for correlation and regression analyses","volume":"41","author":"Faul","year":"2009","journal-title":"Behavior Research Methods"},{"issue":"6","key":"10.1016\/j.appet.2024.107376_bib16","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1177\/1757913911419897","article-title":"Menu engineering: A strategy for seniors to select healthier meals","volume":"131","author":"Feldman","year":"2011","journal-title":"Perspectives in Public Health"},{"issue":"1","key":"10.1016\/j.appet.2024.107376_bib17","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/15428052.2013.798605","article-title":"Menu psychology to encourage healthy menu selections at a New Jersey University","volume":"12","author":"Feldman","year":"2014","journal-title":"Journal of Culinary Science & Technology"},{"key":"10.1016\/j.appet.2024.107376_bib18","doi-asserted-by":"crossref","first-page":"516","DOI":"10.1016\/j.jclepro.2016.12.080","article-title":"Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions","volume":"143","author":"Filimonau","year":"2017","journal-title":"Journal of Cleaner Production"},{"issue":"6399","key":"10.1016\/j.appet.2024.107376_bib20","doi-asserted-by":"crossref","DOI":"10.1126\/science.aam5324","article-title":"Meat consumption, health, and the environment","volume":"361","author":"Godfray","year":"2018","journal-title":"Science"},{"issue":"3","key":"10.1016\/j.appet.2024.107376_bib21","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1086\/694585","article-title":"Underestimated habits: Hypothetical choice design in consumer research","volume":"2","author":"Herziger","year":"2017","journal-title":"Journal of the Association for Consumer Research"},{"issue":"1","key":"10.1016\/j.appet.2024.107376_bib23","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1079\/PNS2005481","article-title":"Health effects of vegetarian and vegan diets","volume":"65","author":"Key","year":"2006","journal-title":"Proceedings of the Nutrition Society"},{"issue":"2","key":"10.1016\/j.appet.2024.107376_bib24","doi-asserted-by":"crossref","first-page":"e133","DOI":"10.1093\/pubmed\/fdv096","article-title":"Nudging healthy food choices: A field experiment at the train station","volume":"38","author":"Kroese","year":"2016","journal-title":"Journal of Public Health"},{"key":"10.1016\/j.appet.2024.107376_bib25","doi-asserted-by":"crossref","DOI":"10.1016\/j.jenvp.2022.101922","article-title":"Regulate me! Self-control dissatisfaction in meat reduction success relates to stronger support for behavior-regulating policy","volume":"85","author":"Kukowski","year":"2023","journal-title":"Journal of Environmental Psychology"},{"issue":"5","key":"10.1016\/j.appet.2024.107376_bib26","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1177\/09567976231158288","article-title":"Food is all around: How contexts create misbeliefs about the health\u2013taste relationship","volume":"34","author":"Kunz","year":"2023","journal-title":"Psychological Science"},{"key":"10.1016\/j.appet.2024.107376_bib27","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.jeem.2018.06.005","article-title":"Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant","volume":"90","author":"Kurz","year":"2018","journal-title":"Journal of Environmental Economics and Management"},{"key":"10.1016\/j.appet.2024.107376_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.resconrec.2022.106167","article-title":"Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs","volume":"180","author":"Langen","year":"2022","journal-title":"Resources, Conservation and Recycling"},{"key":"10.1016\/j.appet.2024.107376_bib29","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.appet.2015.03.014","article-title":"Meat traditions. The co-evolution of humans and meat","volume":"90","author":"Leroy","year":"2015","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2024.107376_bib30","doi-asserted-by":"crossref","first-page":"770","DOI":"10.1016\/j.appet.2012.08.011","article-title":"A test of different menu labeling presentations","volume":"59","author":"Liu","year":"2012","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib31","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1007\/s10603-013-9221-5","article-title":"Forced choice restriction in promoting sustainable food consumption: Intended and unintended effects of the mandatory vegetarian day in Helsinki schools","volume":"36","author":"Lombardini","year":"2013","journal-title":"Journal of consumer policy"},{"key":"10.1016\/j.appet.2024.107376_bib32","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1007\/s10021-011-9517-8","article-title":"A global assessment of the water footprint of farm animal products","volume":"15","author":"Mekonnen","year":"2012","journal-title":"Ecosystems"},{"key":"10.1016\/j.appet.2024.107376_bib33","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.appet.2013.01.020","article-title":"Healthy and unhealthy social norms and food selection. Findings from a field-experiment","volume":"65","author":"Mollen","year":"2013","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib34","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/j.appet.2017.03.052","article-title":"Vegetarianism and meat consumption: A comparison of attitudes and beliefs between vegetarian, semi-vegetarian, and omnivorous subjects in Belgium","volume":"114","author":"Mullee","year":"2017","journal-title":"Appetite"},{"issue":"5","key":"10.1016\/j.appet.2024.107376_bib35","doi-asserted-by":"crossref","first-page":"557","DOI":"10.3390\/foods9050557","article-title":"When a combination of nudges decreases sustainable food choices out-of-home\u2014the example of food decoys and descriptive name labels","volume":"9","author":"Ohlhausen","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.appet.2024.107376_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijgfs.2021.100346","article-title":"Nudging plant-based meals through the menu","volume":"24","author":"Perez-Cueto","year":"2021","journal-title":"International Journal of Gastronomy and Food Science"},{"key":"10.1016\/j.appet.2024.107376_bib37","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.foodqual.2014.09.013","article-title":"Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts","volume":"40","author":"Piqueras-Fiszman","year":"2015","journal-title":"Food Quality and Preference"},{"issue":"6392","key":"10.1016\/j.appet.2024.107376_bib38","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1126\/science.aaq0216","article-title":"Reducing food's environmental impacts through producers and consumers","volume":"360","author":"Poore","year":"2018","journal-title":"Science"},{"key":"10.1016\/j.appet.2024.107376_bib19","article-title":"Resultaten Co-Creatiesessies Gezonde & Duurzame Horeca [Results co-creation sessions healthy and sustainable restaurants]","author":"Regio Foodvalley","year":"2023","journal-title":"Regio Foodvalley"},{"issue":"4","key":"10.1016\/j.appet.2024.107376_bib39","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1017\/S1930297500003740","article-title":"Do Europeans like nudges?","volume":"11","author":"Reisch","year":"2016","journal-title":"Judgment and Decision making"},{"key":"10.1016\/j.appet.2024.107376_bib40","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodpol.2017.01.007","article-title":"Beyond carrots and sticks: Europeans support health nudges","volume":"69","author":"Reisch","year":"2017","journal-title":"Food Policy"},{"key":"10.1016\/j.appet.2024.107376_bib41","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.foodpol.2019.04.003","article-title":"When are \u201cDish of the Day\u201d nudges most effective to increase vegetable selection?","volume":"85","author":"Saulais","year":"2019","journal-title":"Food Policy"},{"key":"10.1016\/j.appet.2024.107376_bib42","series-title":"Nudge: Improving decisions about health, wealth, and happiness","author":"Thaler","year":"2008"},{"issue":"11","key":"10.1016\/j.appet.2024.107376_bib43","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.1177\/0956797619872191","article-title":"Increasing vegetable intake by emphasizing tasty and enjoyable attributes: A randomized controlled multisite intervention for taste-focused labeling","volume":"30","author":"Turnwald","year":"2019","journal-title":"Psychological Science"},{"issue":"8","key":"10.1016\/j.appet.2024.107376_bib44","doi-asserted-by":"crossref","first-page":"1216","DOI":"10.1001\/jamainternmed.2017.1637","article-title":"Association between indulgent descriptions and vegetable consumption: Twisted carrots and dynamite beets","volume":"177","author":"Turnwald","year":"2017","journal-title":"JAMA Internal Medicine"},{"key":"10.1016\/j.appet.2024.107376_bib45","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ypmed.2018.11.021","article-title":"Smart food policy for healthy food labeling: Leading with taste, not healthiness, to shift consumption and enjoyment of healthy foods","volume":"119","author":"Turnwald","year":"2019","journal-title":"Preventive Medicine"},{"key":"10.1016\/j.appet.2024.107376_bib46","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0260531","article-title":"Who accepts nudges? Nudge acceptability from a self-regulation perspective","volume":"16","author":"Van Gestel","year":"2021","journal-title":"PLoS One"},{"key":"10.1016\/j.appet.2024.107376_bib47","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1016\/j.appet.2015.08.013","article-title":"Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction","volume":"95","author":"Visschers","year":"2015","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2024.107376_bib48","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.ijhm.2014.06.006","article-title":"Slim by design: Menu strategies for promoting high-margin, healthy foods","volume":"42","author":"Wansink","year":"2014","journal-title":"International Journal of Hospitality Management"},{"issue":"1","key":"10.1016\/j.appet.2024.107376_bib49","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1177\/0013916506295573","article-title":"Mindless eating: The 200 daily food decisions we overlook","volume":"39","author":"Wansink","year":"2007","journal-title":"Environment and Behavior"},{"issue":"5","key":"10.1016\/j.appet.2024.107376_bib50","doi-asserted-by":"crossref","first-page":"393","DOI":"10.1016\/j.foodqual.2004.06.005","article-title":"How descriptive food names bias sensory perceptions in restaurants","volume":"16","author":"Wansink","year":"2005","journal-title":"Food Quality and Preference"},{"issue":"1","key":"10.1016\/j.appet.2024.107376_bib51","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1300\/J369v07n01_03","article-title":"Customer satisfaction of theme restaurant attributes and their influence on return intent","volume":"7","author":"Weiss","year":"2005","journal-title":"Journal of Foodservice Business Research"},{"key":"10.1016\/j.appet.2024.107376_bib52","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodqual.2016.02.009","article-title":"Nudging healthier food and beverage choices through salience and priming. Evidence from a systematic review","volume":"51","author":"Wilson","year":"2016","journal-title":"Food Quality and Preference"}],"container-title":["Appetite"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666324001776?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666324001776?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,12,5]],"date-time":"2024-12-05T21:51:00Z","timestamp":1733435460000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0195666324001776"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,7]]},"references-count":51,"alternative-id":["S0195666324001776"],"URL":"https:\/\/doi.org\/10.1016\/j.appet.2024.107376","relation":{},"ISSN":["0195-6663"],"issn-type":[{"value":"0195-6663","type":"print"}],"subject":[],"published":{"date-parts":[[2024,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Nudging towards sustainable dining: Exploring menu nudges to promote vegetarian meal choices in restaurants","name":"articletitle","label":"Article Title"},{"value":"Appetite","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.appet.2024.107376","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"107376"}}