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<p>Institutional food services in Germany play a&#xa0;crucial role in the daily nutrition of millions of people and therefore have a&#xa0;substantial impact on both health and sustainability. This narrative review examines the opportunities and challenges of choice architecture to promote sustainable eating habits within institutional food services. The focus is on three types of interventions that are relatively easy to implement in this context: 1)&#xa0;default interventions, where an option is set as the standard; 2)&#xa0;availability interventions, where the range of offerings is controlled; and 3)&#xa0;recommendations in the form of labels or logos.</p><p>We present current research findings demonstrating how these interventions can encourage positive dietary choices while maintaining consumers’ freedom of choice. Strategies such as establishing a&#xa0;meat-free default menu or increasing the availability of vegetarian dishes show promising results, whereas the effectiveness of eco-labels varies depending on the catering context.</p><p>Our conclusion emphasizes the need for further practical research and highlights the importance of an integrated approach that involves all relevant stakeholders in the change process. Through a&#xa0;balanced combination of these measures, decision-makers can make a&#xa0;significant contribution to the development of sustainable and future-oriented institutional food services.</p>

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Entscheidungsarchitektur in der Gemeinschaftsverpflegung: Strategien für eine nachhaltige Ernährung

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月5日

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  • Julia Meis-Harris,
  • Simone Dohle

摘要

Institutional food services in Germany play a crucial role in the daily nutrition of millions of people and therefore have a substantial impact on both health and sustainability. This narrative review examines the opportunities and challenges of choice architecture to promote sustainable eating habits within institutional food services. The focus is on three types of interventions that are relatively easy to implement in this context: 1) default interventions, where an option is set as the standard; 2) availability interventions, where the range of offerings is controlled; and 3) recommendations in the form of labels or logos.

We present current research findings demonstrating how these interventions can encourage positive dietary choices while maintaining consumers’ freedom of choice. Strategies such as establishing a meat-free default menu or increasing the availability of vegetarian dishes show promising results, whereas the effectiveness of eco-labels varies depending on the catering context.

Our conclusion emphasizes the need for further practical research and highlights the importance of an integrated approach that involves all relevant stakeholders in the change process. Through a balanced combination of these measures, decision-makers can make a significant contribution to the development of sustainable and future-oriented institutional food services.