Wie die Umgebung die Nahrungsaufnahme gesünder gestalten kann

The present project investigates how the environment can help people to eat more healthily


  • Lead department School of Agricultural, Forest and Food Sciences
  • Institute Consumer-focused Food Production
  • Research unit Food Business and Consumption
  • Funding organisation SNSF
  • Duration 01.01.2014 - 31.12.2017
  • Project management Thomas Brunner
  • Head of project Thomas Brunner
  • Keywords consumer behavior, food intake, consumption volume, environmental cues, healthy diet


The research project will produce fundamental data from which effective measures for healthier diets can be identified. It will improve understanding of the motivations and stimuli that affect eating patterns.

Course of action

The research project studies how different health considerations can be stimulated by factors in the environment. In this project, experiments will be carried out in canteens and in the laboratory. By making systematic changes in each location, it will become evident which different factors affect the test subjects’ eating habits. Of particular interest are the factors that stimulate the test subject to choose healthier food alternatives