Foodspace

Harnessing the power of food choice architecture to change the way we eat

Did you know?

Around 95% of decisions are made without conscious thought. Businesses have an opportunity to influence these ‘autopilot’ decisions by designing an intentional FOODSPACE.

The Opportunity

Our foodspace influences food decisions, which ultimately establish our food behaviors. By designing intentional food spaces, we can create “nudges” that support the health of people, the planet, and the business.

We can design a foodspace that:

  • Outsmarts the brain to leverage autopilot decisions & natural tendency

  • Promotes healthy, sustainable eating strategies rooted in behavioral science

  • Creates the environment for making healthy food choices that are aligned with personal and business goals

  • Works with any diner demographic for a tailored approach

Food Choice Architecture (FCA) is the intentional design of food choices and spaces to make the healthy choices the easiest choice, without restricting options. FCA is rooted in behavioral science and can strongly influence the way we select and enjoy food.

Foodspace takes an unconventional, “outside in” approach to nutrition & behavior change. Rather than focusing on “what to eat”, we focus on environment design as the key to changing food behaviors.

Understand

why we behave the way we do

Research

how foodspace impacts behavior

Approach

Distill

relevant research findings

Translate

research into actionable strategies

Share

knowledge

As a food service operation, why should I care?

Food choice architecture is essential for food service companies aiming to enhance the dining experience while promoting healthier eating habits. Through intentional design, companies can significantly influence customers’ choices in a way that benefits people, the planet, and the business.

  • Encourages Healthier Choices. Your customers want to feel their best, and they want their choices to support their health goals. More and more companies are embracing their role in making healthy choices easy for their customers. By designing a space that promotes healthy choices, food service companies can help customers develop better eating habits in the long term.

  • Sustainability Efforts: A food choice architecture approach can help progress sustainability goals. By promoting local, seasonal, or plant-based foods, companies can reduce their environmental footprint and appeal to environmentally conscious consumers.

  • Enhances Customer Satisfaction: A well-thought-out food environment creates a more enjoyable dining experience. When customers find appealing and healthy options readily available, they are more likely to feel satisfied with their meals, leading to repeat business and positive word-of-mouth.

  • Increases Revenue: Aligning the food environment to support business goals can accelerate business growth and revenue.

Additional benefits for corporate dining environments

Incorporating food choice architecture is an investment in health, productivity, and company culture that pays dividends for both employees and the organization.

  • Employee Well-Being: By improving the food environment in workplaces, companies can promote healthier eating habits among their employees. This can lead to reduced health issues, lower healthcare costs, and increased productivity.

  • Employee Retention and Satisfaction: A supportive food environment can increase job satisfaction and strengthen company culture, making employees feel cared for via access to nutritious food options.

  • Enhanced Productivity: Healthier food choices can enhance cognitive function, energy levels, and overall morale. Employees who eat well are often more focused and engaged, contributing to a more productive work atmosphere.

What We Offer

The Foodspace Course is designed to empower you and your Team with the knowledge and skills needed to create a healthy food environment that supports your business goals. The 45-min course (live webinar, recorded webinar, or video modules) consists of a series of modules covering the topics below. Worksheets and guides (pdf printables) will be provided for easy access to the content. Please reach out for pricing options.

PART 1 (20 min)

  • Introduction to Foodspace

  • The Science of Decision Making

  • Behavior Change

  • Research Explained

PART 2 (25 min)

  • Strategies - an overview

  • S1. Presentation

  • S2. Product / Offering

  • S3. Portions

  • S4. Placement

  • S5. Messaging and Promotions

  • S6. Preparation

Example content

Interested to learn more?

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