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).
Elsevier,
Case Studies in Chemical and Environmental Engineering, Volume 3, June 2021, 100104
Contributing to SDGs 7, 12 and 13, this article explores the damaging effects of batteries used in electronic devices, with a focus on the range of contaminants which are deposited in the environment and their long-term effects.
Elsevier,
Future Foods, Volume 3, June 2021, 100032
Cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals. Contributing to SDGs 2, 12 and 13, this article explores how cultured meat is a promising way to address concerns about resource consumption, environmental pollution, public healthy that associated with conventional livestock production.
Elsevier,
Geography and Sustainability, Volume 2, Issue 2, June 2021, Pages 95-98
Contributing to SDGs 14 and 17, this paper analyses the ecological impacts caused by the Fukushima nuclear accident and the potential impacts of releasing the nuclear wastewater into the ocean and propose science-based solutions.
