Richard H. Thaler, mannen bak "nugde theory", blir i disse dager tildelt Nobelprisen i økonomi 2017 for sin forskning innen atferdsøkonomi. Vi har i lengre tid brukt Thalers metode for å oppmuntre gjestene våre til sunne og bærekraftige valg i våre restauranter. Vi er glade for å kunne dele våre beste grønne tips til årets julemat.

«Nudging» er et konsept som oppfordrer folk til å gjøre bærekraftige matvalg.

Metoden handler om å motiveres til å ta beslutninger med positiv helsemessig gevinst, ikke å straffes.

Vi var en av de første restaurantoperatørene i Norden til å implementere det vi kaller grønn «nudging» i våre restauranter.

- Vi vet av erfaring at grønn «nudging» har stor innvirkning på den enkelte gjests beslutningsprosesser. Vi har redusert andelen kjøtt med ca. 20 prosent i våre restauranter ved å servere grønnsaker og vegetariske retter i begynnelsen av buffetbordet, sier Jonny Zachrisson, kvalitets- og miljøsjef hos Fazer Food Services i Sverige.

«Nudges» hjelper oss til å ha selvkontroll
Thaler mener at vi ofte faller for kortsiktige fristelser og enkelt forlater vår langsiktige intensjon. I sin forskning viser Thaler hvordan "nudges" - et begrep introdusert av Thaler selv - kan hjelpe folk med å forbedre selvkontrollen.

Et lite avtrykk med stor innvirkning på vårt bærekraftig arbeid
På våre restauranter bruker vi fem forskjellige «nudges» som øker andelen grønnsaker og reduserer kjøttmengden på den enkeltes tallerken - en viktig del av selskapets miljømål.

Det vi i praksis gjør for å hjelpe gjestene til «nudging», er planlegging og  forberedelse av god og sunn mat, plasseringen i serveringsområdet, sekvens, skilting og porsjonering. Du kan enkelt prøve denne metoden på julebordet ditt hjemme.

5 grønne «nudger» for en bærekraftig julebuffé

1. Frukt og nøtter ved ankomst - Gi dine gjester sunne snacks når du ankommer. Det gjestene dine ser, tenker og føler like etter at de går gjennom døren, vil påvirke hva de spiser.

2. Ristede røtter i fokus - Pass på at de stekte røttene, fisken og grønnsakene er synlig plassert på kjøkkenet. Gjestene har en tendens til å ta mer av maten som er synlig og lett tilgjengelig.

3. Start vegetarisk - Legg vegetariske og grønne alternativer i begynnelsen av buffeen, avslutt med kjøttet. Gjester tar mer av de rettene de først ser.

4. Lag tegn - Lag smarte tegn som viser hvilken mat som er sunn for gjestene, for eksempel "Kokkens anbefalinger" eller "Smarte valg".

5. Del opp maten – Når du serverer i porsjoner, hjelper du gjestene til å spise mindre. Start med å servere mindre porsjoner, og inviter til å spise mer hvis de fremdeles er sulten. Det er servere i porsjoner, er en god måte å redusere avfall på.

Synonymer for AA healthier Christmas buffet using the Nobel Prize winning concept - Five tipsA A healthier Christmas buffet using using the Nobel Prize winning concept – five tips Richard H. Thaler, the father of the ‘nudge theory’, was awarded the Nobel Prize for economics 2017 for his research within behavioral economics. We have been applying Thaler’s method of nudging to encourage healthy and sustainable choices in our restaurants for some time. Happy to share our best green nudges for a healthier and more sustainable Christmas buffet table. Professor Richard H. Thaler is awarded the Nobel Prize for his groundbreaking work within behavioral economics, and above all for the Nudging theory. Nudging is a concept that encourages people to make more sustainable choices that are in their broad self-interest. It’s not about penalizing people if they don’t act in certain way. It’s about making it easier for them to make a decision which will have positive impact, for instance, on their health. We were one of the first restaurant operators in the Nordics to implement what we call green nudging in our restaurants. - We know from experience that green nudging has a major impact on people’s decision making. We have reduced the proportion of meat by about 20 percent in our restaurants by serving vegetables and vegetarian options at the beginning of the buffet table, says Jonny Zackrisson, Quality and Environment Manager at Fazer Food Services, Sweden. Nudges help us self-control Thaler believes that we often fall for short-term temptations and easily abandon our long-term intention. In his research, Thaler shows how ‘nudges’ – a term introduced by Thaler himself – can help people improve self-control. A small push with a big impact on our sustainability work At our restaurants we use five different nudges that increase the proportion of vegetables and reduce meat on the plates – an important part of the company's environmental goals. Nudges to help guests make healthy and sustainable decisions include preparation, placement, sequence, signage and portioning. You can easily try this method on your Christmas buffet table at home. 5 green nudges for a sustainable Christmas buffet 1. Fruits and nuts on arrival - Offer your guests healthy snacks when arriving. What your guests see, think and feel right after they step through the door will affect what they are eating. 2. Roasted swede in focus - Make sure the roasted swede, the herring and the vegetables are visibly placed in the kitchen. Guests tend to take more of the food that is visible and easily accessible. 3. Start vegetarian - Place vegetarian and green options at the beginning of the buffet, finish with the meat. Guests take more of the dishes they first see. 4. Write signs - Write smart signs that show what food is healthy for the guests, such as "Chef's recommendations" or "Smart choices". 5. Portion the food - By

Eksempler på AA healthier Christmas buffet using the Nobel Prize winning concept - Five tipsA A healthier Christmas buffet using using the Nobel Prize winning concept – five tips Richard H. Thaler, the father of the ‘nudge theory’, was awarded the Nobel Prize for economics 2017 for his research within behavioral economics. We have been applying Thaler’s method of nudging to encourage healthy and sustainable choices in our restaurants for some time. Happy to share our best green nudges for a healthier and more sustainable Christmas buffet table. Professor Richard H. Thaler is awarded the Nobel Prize for his groundbreaking work within behavioral economics, and above all for the Nudging theory. Nudging is a concept that encourages people to make more sustainable choices that are in their broad self-interest. It’s not about penalizing people if they don’t act in certain way. It’s about making it easier for them to make a decision which will have positive impact, for instance, on their health. We were one of the first restaurant operators in the Nordics to implement what we call green nudging in our restaurants. - We know from experience that green nudging has a major impact on people’s decision making. We have reduced the proportion of meat by about 20 percent in our restaurants by serving vegetables and vegetarian options at the beginning of the buffet table, says Jonny Zackrisson, Quality and Environment Manager at Fazer Food Services, Sweden. Nudges help us self-control Thaler believes that we often fall for short-term temptations and easily abandon our long-term intention. In his research, Thaler shows how ‘nudges’ – a term introduced by Thaler himself – can help people improve self-control. A small push with a big impact on our sustainability work At our restaurants we use five different nudges that increase the proportion of vegetables and reduce meat on the plates – an important part of the company's environmental goals. Nudges to help guests make healthy and sustainable decisions include preparation, placement, sequence, signage and portioning. You can easily try this method on your Christmas buffet table at home. 5 green nudges for a sustainable Christmas buffet 1. Fruits and nuts on arrival - Offer your guests healthy snacks when arriving. What your guests see, think and feel right after they step through the door will affect what they are eating. 2. Roasted swede in focus - Make sure the roasted swede, the herring and the vegetables are visibly placed in the kitchen. Guests tend to take more of the food that is visible and easily accessible. 3. Start vegetarian - Place vegetarian and green options at the beginning of the buffet, finish with the meat. Guests take more of the dishes they first see. 4. Write signs - Write smart signs that show what food is healthy for the guests, such as "Chef's recommendations" or "Smart choices". 5. Portion the food - By

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Oversettelser av AA healthier Christmas buffet using the Nobel Prize winning concept - Five tipsA A healthier Christmas buffet using using the Nobel Prize winning concept – five tips Richard H. Thaler, the father of the ‘nudge theory’, was awarded the Nobel Prize for economics 2017 for his research within behavioral economics. We have been applying Thaler’s method of nudging to encourage healthy and sustainable choices in our restaurants for some time. Happy to share our best green nudges for a healthier and more sustainable Christmas buffet table. Professor Richard H. Thaler is awarded the Nobel Prize for his groundbreaking work within behavioral economics, and above all for the Nudging theory. Nudging is a concept that encourages people to make more sustainable choices that are in their broad self-interest. It’s not about penalizing people if they don’t act in certain way. It’s about making it easier for them to make a decision which will have positive impact, for instance, on their health. We were one of the first restaurant operators in the Nordics to implement what we call green nudging in our restaurants. - We know from experience that green nudging has a major impact on people’s decision making. We have reduced the proportion of meat by about 20 percent in our restaurants by serving vegetables and vegetarian options at the beginning of the buffet table, says Jonny Zackrisson, Quality and Environment Manager at Fazer Food Services, Sweden. Nudges help us self-control Thaler believes that we often fall for short-term temptations and easily abandon our long-term intention. In his research, Thaler shows how ‘nudges’ – a term introduced by Thaler himself – can help people improve self-control. A small push with a big impact on our sustainability work At our restaurants we use five different nudges that increase the proportion of vegetables and reduce meat on the plates – an important part of the company's environmental goals. Nudges to help guests make healthy and sustainable decisions include preparation, placement, sequence, signage and portioning. You can easily try this method on your Christmas buffet table at home. 5 green nudges for a sustainable Christmas buffet 1. Fruits and nuts on arrival - Offer your guests healthy snacks when arriving. What your guests see, think and feel right after they step through the door will affect what they are eating. 2. Roasted swede in focus - Make sure the roasted swede, the herring and the vegetables are visibly placed in the kitchen. Guests tend to take more of the food that is visible and easily accessible. 3. Start vegetarian - Place vegetarian and green options at the beginning of the buffet, finish with the meat. Guests take more of the dishes they first see. 4. Write signs - Write smart signs that show what food is healthy for the guests, such as "Chef's recommendations" or "Smart choices". 5. Portion the food - By