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Schools across the country are actively working to encourage kids to trade in their cookies for carrots and potato chips for peppers. A study by Cornell Food and Brand Lab researcher Andrew Hanks, and Cornell professors and Co-Founders of the Smarter Lunchrooms Movement David Just, PhD, and Brian Wansink, PhD, examined the effects that placing vegetables in more than one location had on students’ vegetable selection.
The researchers found that, in cafeterias where vegetables were served in two separate locations, students took 41% more cold vegetables and 20% more hot vegetables than when they were offered in only one location.
The study, published in the Journal of the Federation of American Societies for Experimental Biology, took place at twenty-five schools of all age levels. In some schools, vegetables were served in both the hot lunch line and another location, such as a salad bar, and in others vegetables were available in only one area.
“This is an incredibly effective way to increase vegetable sales in your cafeteria, and the best part is that it takes little to no effort,” says Brian Wansink, Ph.D.
For more information about the Smarter Lunchrooms Movement, please visit: smarterlunchrooms.org
• Download paper from the SSRN (the Social Science Research Network)
Andrew Hanks, David Just and Brian Wansink (2014). Serving vegetables in multiple locations in school lunchrooms can lead to increased vegetable selection. The FASEB Journal, 28(1) Supplement.
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