Designing a Better Restaurant Menu

My friend and colleague Brian Wansink, from Cornell University, worked with some colleagues to design a preliminary restaurant menu, that maximizes the odds the people will order healthy foods. Trick number one: don’t call them “healthy” foods.

Here is an image of that menu, reproduced in the Atlantic.

Slim By Design Diner

This is a great example of how to use behavioral science to improve the well-being of the general public. Hurrah!

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