New Perspectives in Science Education

Promoting healthy eating habits in children is critical for their long-term health, particularly in increasing their intake of vegetables and legumes, which are often under-consumed in young populations. Nudging strategies, are interventions aimed at guiding choices without restricting options; they emerged as an effective method for shaping healthier eating behaviors, in specific in children. Our case study, in the context of Fun Vege-Tables, a project supported by CARIPLO Foundation, is based on data obtained into some schools in the interland of Milan, Lombardy region (Italy) [1]; it aims at promoting vegetables and legumes consumption to children (6-11 years old) by making vegetables and legumes more appealing by using various nudging techniques—such as changing the presentation, accessibility, and visibility of vegetables and legumes, and incorporating playful elements or interactive visuals.  

Nudges can be defined as “any aspect of the choice architecture that alters peolple’s behavior in a predicable way without forbidding any options or significantly changing their economic incentives [2]. Studies indicate that nudges can significantly increase vegetable and legume consumption among children by leveraging social norms, and the attractiveness of food presentation [3]. While nudging shows promise, its efficacy can vary based on factors such as age, context, and cultural preferences.

For this purpose, the nudging-based field experiments, taking place in elementary school canteens, consisted in implementing various nudging interventions across school environments. Specifically, we experimented with modifying the layout and presentation of food options, incorporating visually engaging signage that highlighted the benefits of vegetables and legumes, and introducing interactive elements, such as themed days or reward systems for choosing these healthier options. Additionally, we utilized creative communication tools, such as comics that promoted vegetable and legume consumption or customizing the physical environment of the school canteen, using stickers, posters, etc. Data was gathered through the plate-waste method, that is the evaluation of the wasted legumes and vegetables (at lunch) in each child’s plate and observation of the children’s overall attitudes toward vegetables and legumes over time.

Future research should focus on optimizing nudging techniques and examining their long-term impact on dietary habits to foster sustainable, health-oriented food choices in early childhood and we would extend the applicability of our experimental system to the entire Italian Area.