Ilaria Montagni1, Frédéric Prevot, Zoila Castro, Baptiste Goubel, Laurence Perrin, Jean-Michel Oppert, Anne-Marie Fontvieille. 1. Bordeaux Population Health Research Center (UMR 1219), team HEALTHY, University of Bordeaux, Inserm, Bordeaux (Dr Montagni); Sanofi France (Mr Prevot, Mr Goubel, Dr Fontvieille); Sanofi USA, New Jersey (Dr Castro); Regional Health Agency (ARS) of Ile-de-France (Ms Perrin); and Department of Nutrition, Pitié-Salpêtrière University Hospital (AP-HP), Center for Research on Human Nutrition Ile-de-France (CRNH IdF), Institute of Cardiometabolism and Nutrition (ICAN), Sorbonne University (Prof Oppert), Paris, France.
Abstract
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.
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.