Snack´n´Exchange

The Easy Nudge “Snack’n’Exchange” can be implemented to achieve increased attention to the importance of social meeting places as sustainable food environments and to demonstrate how such a meeting point can have a positive impact on healthy eating. This can be achieved through the use of five agile modules that are individually customizable and offer diverse design options to establish canteens/break rooms in companies and cafeterias/break rooms within public institutions as popular social meeting places.

The entire concept aims to establish eating together as a social norm. We rely on the bandwagon bias, conformity bias, and herd behavior, believing that the desired behavior will be adopted by other students or employees once a part of the target audience has started.

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What does the topic mean?

People eat based on a variety of different indicators. In addition to the fact that eating is a vital function, communal eating is an important part of a person’s behavioral repertoire (de Castro 1994, 1997, Fischler 2011, Gahagan 2012, Rozin 1990, 2007).

Sustainable nutrition is considered a fundamental function of human behavior that is associated with other decisions (Barlösius 2016, Rozin 2007, Fischler 2011, Renner 2015). Central questions in decision-making are “Who do I eat with?” and “Where do I eat?” (WBAE). The social meeting place is part of the food environment that is essential for the well-being of an individual within a group and answers precisely these questions.

In addition to the characteristics of food and the ambiance, the social role is an important factor in strengthening the sense of belonging. Through emerging social bonds, not only can central emotional and social factors be addressed, but psychological well-being and performance can also be enhanced. Additionally, social norms and the appreciation of a more sustainable food environment can be stimulated (WBAE).

Goal of the nudge

With our nudge, we strive not only to strengthen the sense of belonging within groups and encourage interaction among individuals but also to establish the resulting social meeting place as a social norm. Through shared meals that are part of a sustainable food environment, we aim to promote networking and enhance creativity. To achieve this goal, it is crucial to design canteens and break rooms in an appealing way. Through conscious design, we can have a positive impact on the food environment of our target audience.

    Needs analysis

    • Value communication
      The benefits of social gatherings in creating a more efficient and sustainable food environment are often not transparently communicated, leading to an underestimation and limited discussion in public and political discourse. However, social meeting places play an important role in enabling the target audience to make conscious decisions when choosing food and beverages.
    • Adapted spaces contribute to productivity and creativity
      Although spatial constraints may exist, an optimal environment for social meeting places is crucial to foster productivity. By creating fundamental spaces, we enable an inspiring exchange.
    • Exchange leads to increased well-being
      Social meeting places provide an opportunity to connect and exchange ideas, strengthening professional and interpersonal relationships. Interactions like these contribute to strengthening the sense of community and promoting a sense of belonging to the organization. Strengthening the sense of belonging and interaction among individuals contribute to overall well-being and ultimately create a pleasant atmosphere.

    Cause analysis

    • Status Quo Bias

      The unknown situation of snacking in front of others is avoided, and the familiar alternative of not snacking when other people are present is preferred.

    • Information Bias

      Due to a lack of information about the benefits of social meeting places, they are underestimated in the daily lives of students or employees. The sustainability aspects associated with shared snacks are not well-known to most people.

    • Mere Exposure Effect / Recognition Heuristic

      Following the mere exposure effect and other phenomena related to habits, we feel more comfortable in situations we have experienced more frequently. If people rarely see others eating in study groups or during a coffee break, it feels unfamiliar. Colleagues feel uncomfortable eating a snack at the coffee machine because they have never seen anyone eat there before.

    • Conformity Bias

      Eating in front of others can be uncomfortable for many people. Attention given to individuals while eating is overestimated, particularly when others are not eating.

Target Group

Due to the flexible design possibilities of our nudge, “Snack’n’Exchange” appeals to diverse target audiences. One of the target groups includes employees from various departments in companies. Additionally, we aim to reach students at educational institutions such as colleges and universities through our nudge. It is also important to consider public institutions (e.g., authorities and administrations) as another target group.

Added value of the nudge

  • Increase well-being

    By eating together, not only is psychological well-being promoted, but it also has a positive impact on health by creating a social norm for healthy eating.

  • Individual solutions

    The agile modules offer diverse application possibilities and enable more precise implementation to achieve the desired goals.

  • Inspiration and Exchange

    By adapting canteens, cafeterias, and similar facilities, a social meeting place is created, representing a positive environment. This encourages interaction and coming together, which in turn fosters a sense of community and belonging.

  • Performance improvement

    Eating together boosts performance and therefore contributes to more sustainable work. The increased input boosts motivation.

CONTACT US

Paula Kindler

paula.kindler@stud.hshl.de

Laura Brockamp

daura.brockamp@stud.Hshl.de

Katharina Siedhoff

katharina.siedhoff@stud.hshl.de

Diana Michel

diana.michel@stud.hshl.de