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Using Positive Nudge to Promote Healthy Eating at Worksite: A Food Labeling Intervention.

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.