Using Positive Nudge to Promote Healthy Eating at Worksite

Objective: To assess the effect and transferability of a workplace food labeling intervention. Methods: Employees’ purchase of food items in cafeterias of an international company was monitored in six intervention sites (one in France and five in the United States [US]) where green-labels were displayed in healthy food items. One cafeteria in France represented the control site. Descriptive statistics were performed inter- and intra-site. Results: One year after the intervention, purchase of labeled items was higher in the French intervention site compared with the control ( P < 0.001). This consumption was increasing 2 years after the intervention ( P < 0.001). The percentage (+8.0% from T0 to T1) of sales of labeled items from the US sites confirmed the transferability of this intervention. Conclusions: Workplace food labeling using positive nudge can contribute to healthy eating habits among employees. This can be replicated in other worksite cafeterias.