PROJECTS

Below you can find some of the project we have completed

We work with knowledge dissemination, strategic implementation and practical tools that promote healthier and more sustainable food choices. Our approaches are based on scientific research about what makes the most significant trigger in terms of people deciding to improve their food choices and improve their lifestyle in general.

ANALYSIS AND EVALUATION OF NORGESGRUPPEN´S HEALTH AND SUSTAINABILITY STRATEGY

GreeNudge has analysis how changes in the design and the use of nudges in NorgesGruppens stores have affected sale of various healthy foods in recent years. NorgesGruppen is the largest grocery store chain in Norway with more than 1800 stores. The project has led to several reports.

Client: NorgesGruppen

Rapport on development in sale of fruit and vegetables sold in NorgesGruppen stores, 2015-2019.

Download here (only available in Norwegian)

Rapport on development of sugar sold in NorgesGruppen stores, 2015-2018

Download here (only available in Norwegian)

Rapport on development in sale of whole grain products sold in NorgesGruppen stores, 2014-2016.

Download here (only available in Norwegian)

BehaviourLab

BehaviourLab partnership project between GreeNudge and  Pure CSR Consulting, where we use insights from the behavioural sciences, specifically behavioural economics and psychology, to provide businesses, organisations and policy-makers with a deeper understanding of human decision-making processes. These insights can then be used to design and implement effective interventions that drive behaviour aligned with a sustainability strategy and the UN Sustainable Development Goals.

PHD PROJECT ON NUDGING IN SUPERMARKETS

GreeNudge has received funding for a PhD project for CEO Helena Slapø from the Norwegian Research Council. The project will study how behavioral interventions can influence consumers to choose more the healthy and sustainable food options in supermarkets.

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NON-PROFIT PROJECT «HEALTHIER KIDS»

GreeNudge, together with the Morbid Obesity Center, Children and Adolescent Department in Norway, took the initiative to the project called “Healthier Kids” (SunnereBarn in Norwegian). Healthier kids goal is to improve the food offered in kindergartens and schools all over Norway. The project focuses on how leaders in the education sector can promote healthier diets in their units. The project is financed by Gjensidigestiftelsen in cooperation with food providers from the private sector (ASKO, Mills, Notura, Lerøy og BAMA).

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RESEARCH REPORT – ANALYSIS OF HOW BEHAVIORAL INTERVENTIONS CAN IMPROVE FOOD CHOICES

The report was written in cooperation with the Norwegian research institutes SIFO and Nofima. The report summarizes findings from more than 700 single studies. The results show that the most studies and effective behavioral interventions were placement, prompts, price and portioning. The report was financed by NorgesGruppen, Tine, the Consumer Council of Norway, and Center for Morbid Obesity at Vestfold Hospital Trust.

Download here

RESEARCH REPORT – THE BEHAVIORAL INSIGHTS OF HEALTH CHOICES

The report analyses how contextual interventions or nudges can influence health choices related to diet, healthier diets, less consumption of tobacco and alcohol and increased physical activity. Furthermore, the report looks at what implications of these findings for policy design.

Download here

Report: Increased consumption of fruits and vegetabels for School kids

How to promote consumption of fruit and vegetables in schools. GreeNudge has analyzed research and facts about how children and adolescents can be stimulated to eat more fruit and vegetables in school settings.

COURSE ON HOW TO NUDGE TOWARDS HEALTHIER CHOICES IN CAFETERIA

GreeNudge has held talks and developed tools to nudge cafeteria guests towards healthier choices. A short slipp that shows some of the results can be found here

TALKS, WORKSHOPS & CONFERENCES

GreeNudge has held a range of talks and workshops about health and sustainability. Also we have hosted several conferences in Norway in reason years on health, sustainability and food. Please contact us for further information.

RESEARCH PROJECT – SMALLER PLATE STUDY FOR NORDIC CHOICE HOTELS

Former CEO Steffen Kalbekken lead a study on how to reduce food waste in Nordic Choice Hotels. The study found that 10% smaller plates led to a 20% reducing in food waste. Read paper here