The Invisible Power of ‘Nudging’ Is Leading Diners to Cut Back on Meat
A growing number of companies, institutions and governments are embracing “nudge theory” to push diners toward plant-based options.
UC San Diego Health swapped out some meat in its hospitals’ cafeterias and replaced it with plant-based ingredients.
Courtesy UC San Diego Health
Placing plant-based lasagna in the most popular part of the canteen. Serving veggie stir fry so diners have to ask for meat. Renaming vegan food with enticing adjectives like “feel good” and “juicy.”
These are just some of the small changes adding up to a quiet revolution in school cafeterias, hospitals and on university campuses from San Diego to Oslo. The goal is to shift diners toward plant-based options — not by removing animal products entirely, but by nudging people into making different choices.