Many workplaces today provide food to employees, with this often a central part of any wellbeing policies operated by the organization.  Research from the University of Cambridge explores how employees can be nudged towards healthier options in such an environment.

The study, which was conducted across 19 workplace cafeterias, highlights how simple interventions, such as reducing portion sizes and replacing unhealthy foods with lower-calorie options, resulted in healthier food choices being made by employees.

“On average, UK adults consume 200-300 excess calories a day,” the researchers explain. “This study shows that reducing portion sizes and the availability of higher calorie options in cafeterias could make an important contribution to reducing excess calories in strategies to tackle obesity.”

An unhealthy diet plays a major role in various health conditions, and the researchers wanted to explore how interventions could be introduced into cafeterias in schools, workplaces, and universities to encourage healthier eating.

Healthy eating

The researchers tested what happens to the number of calories we consume when both portion sizes are changed and also the availability of higher calorie food and drink options in 19 cafeterias from a leading UK supermarket chain across six months.

The team worked with the caterers to replace higher calorie options with lower-calorie ones.  For instance, bacon and cheeseburgers were replaced by grilled chicken burgers.  These switches led to a nearly 5% reduction in the number of calories purchased each day.

The reduction in portion sizes had an even bigger impact, with some of the higher calorie menu options reduced by around 14% in volume.  When both of these nudges were combined, it resulted in an 11.5% reduction in the number of calories consumed each day on average.  This worked out at around 50 calories less per day.

“On average, UK adults consume 200-300 excess calories a day,” the researchers conclude. “This study shows that reducing portion sizes and the availability of higher calorie options in cafeterias could make an important contribution to reducing excess calories in strategies to tackle obesity.

“If cafeterias in workplaces, schools, and universities implemented these changes, this could help reduce overconsumption of calories and help in widespread efforts to reduce population-level obesity.”