Healthy meals on the menu: A Swedish field experiment on labelling and restaurant sales
| dc.creator | Thunstrom, Linda | |
| dc.creator | Nordstrom, Jonas | |
| dc.creator | Shogren, Jason F. | |
| dc.date | 2017-04-01T19:40:13Z | |
| dc.date.accessioned | 2026-07-09T10:24:09Z | |
| dc.description | Menu labelling of meals prepared away from home is a policy designed to help consumers make healthier food choices. In this paper we use a field experiment in Sweden to examine if a restaurant benefits from introducing a meal labelled as healthy on its menu by experiencing an overall increase in sales. We cannot reject the hypothesis that sales are the same before and after the introduction of a meal labelled as healthy on the menu, i.e. our data does not support the idea that restaurants increase their sales from supplying a meal labelled as healthy. | |
| dc.identifier | doi:10.22004/ag.econ.233849 | |
| dc.identifier | https://ageconsearch.umn.edu/record/233849/files/6%20%20Thunstro_m%20et%20al.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/233849 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/618328 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/233849 | |
| dc.title | Healthy meals on the menu: A Swedish field experiment on labelling and restaurant sales | |
| dc.type | Text |