A new study from the University of Adelaide finds that strategies commonly used in grocery stores, such as shelf placement and promotional cues, may gently encourage healthier food choices in food relief settings. The research, conducted with Foodbank South Australia and Northern Territory and published in Appetite, explored whether retail-style nudges could support clients who often face major barriers to maintaining a nutritious diet.
“All edible items were categorized as either ‘red,’ ‘amber,’ ‘green’ and ‘greener green’ based on nutritional value,” said study author Shaeny Chandra, a PhD candidate in the School of Agriculture, Food and Wine. “This informed a shelf-stacking system that prioritized healthier options by placing them in more prominent and accessible shelves.”
During the eight-month study, fresh fruit and vegetables in the “greener green” category saw increased turnover. Meanwhile, snacks and sugar-sweetened beverages in the “red” category were chosen less often. The pantry also tested a pricing adjustment on some foods, which strengthened the effect but wasn’t necessary for meaningful shifts.
“One in three households in Australia experiences some level of food insecurity,” Chandra said. “Poor diet is a leading contributor to the Australian burden of obesity and other non-communicable diseases. Improving nutritional outcomes in food relief settings, therefore, could have far-reaching health benefits.”
Foodbank SA & NT CEO Greg Pattinson emphasized that the approach preserved client choice.
“What’s really important about the promotion, placement and pricing strategy is that it does not remove agency from people,” Pattinson said. “They are still able to make food choices based on what is best for them or their families.”
Researchers also noted that the new layout improved stock consistency and better reflected real retail practices, such as restocking based on turnover rather than whatever item was available.
Following the study, Foodbank adopted the strategy across four additional locations in South Australia and the Northern Territory.
This work was supported by Foodbank South Australia and Northern Territory, the University of Adelaide Research Training Program Scholarship and the Animal Product Supplementary Scholarship from the School of Agriculture, Food and Wine.