International Journal of Gastronomy and Food Science, Volume 24, July 2021
A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs. a menu with free choice to facilitate consumer choice towards a fully plant-based, nutritious and tasty meal in foodservice setting. A menu card in control condition included the appetizer, the three mains and a dessert. The menu card in the intervention included the appetizer, eggplant lasagne as the DoD, and the dessert. Thirty-three volunteers ate twice at Future Consumer Lab in Copenhagen, once in each condition (67% women; mean age 25y; SD2.1).
Heliyon, Volume 7, July 2021
Despite the improvement in technologies for the production of alternative fuels (AFs), and the needs for using more AFs for motor vehicles for the reductions in air pollution and greenhouse gases, the number of alternative fuel vehicles (AFVs) in the global transportation sector has not been increasing significantly (there are even small drops for adapting some AFs through the projections) in recent years and even in the near future with projections to 2050. And gasoline and diesel fuels will remain as the main energy sources for motor vehicles.
