Foodspace

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

Did you know?

Around 95% of decisions we make are made without conscious thought.

As Food Service Providers, we influence the ‘autopilot’ decisions of our diners. Foodspace empowers you to design an intentional food space that supports the health of your diners, the planet, and your organization.

The Opportunity

We have the opportunity to create a foodspace where making nutritious food choices is easy and automatic for diners. How? We can use behavioral science to create intentional “nudges” that support the health of people, the planet, and the business.

We can design a foodspace that:

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

  • Influences our diners’ food decisions, which ultimately establish their food behaviors

  • Outsmarts the brain to leverage autopilot decisions & natural tendency

  • Promotes healthy, sustainable eating strategies rooted in behavioral science

  • 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 is a new term referring to the places and spaces where food decisions are made.

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As a food service operator, why does this matter?

Food choice architecture enhances 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. More and more companies are embracing their role in making healthy choices easy for their customers. Food service companies can help customers develop better eating habits in the long term by designing spaces that promote healthy choices.

  • Sustainability. Help progress sustainability goals by promoting food waste reduction and local, seasonal, and plant-based foods. Choice architecture can help companies reduce their environmental footprint and appeal to environmentally conscious consumers.

  • Enhances Customer Satisfaction: Boost the dining experience by making appealing and healthy options readily available. This helps customers feel satisfied with their meals, leading to repeat business and positive word-of-mouth.

  • Increases Revenue: Leverage the food environment to support business goals to 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.

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

What We Offer

The Foodspace Course is designed to empower your Food Service Team with the knowledge and skills needed to optimize your food environment to best support your customers and business goals. The course consists of a series of modules covering the topics below. Worksheets and guides are provided to help bring actionable strategies to life.

PART 1 (12 min)

  • Introduction to Foodspace

  • The Science of Decision Making

  • Behavior Change

  • Research Explained

PART 2 (18 min)

  • Strategies - An overview

  • S1. Presentation

  • S2. Product / Offering

  • S3. Portions

  • S4. Placement

  • S5. Messaging and Promotions

  • S6. Preparation

PART 3 (workbook)

  • Bringing it to life

Sheryl Allen, MS, PhD, RD

Foodspace was started back in 2022. Sheryl is a data-driven PhD Scientist, Dietitian, and a firm believer that our environment dictates many of our behaviors and choices. She has worked with corporate clients to create wellness programming that makes sustainable choices easy, by harnessing the power of choice architecture. Her sustainability approach prioritizes the long term health of people, the planet, and the business.

Sheryl received her MS & PhD in Atmospheric Chemistry, before pivoting to a career in the Nutritional Sciences (MS, RDN). She has spent the last nine years supporting the global Food Program at Google, translating behavioral science research into food choice architecture solutions.

Interested? Let’s connect.

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