The Little Book of Green Nudges

Checklist for successful nudges

1. Choose your target behaviour • What is the specific target behaviour you want to change? e.g. reducing red meat consumption on campus • Who is your specific target audience? e.g. first-year students 2. Understand your context • What individual influences on behaviour might be barriers or drivers? e.g. students lack cooking skills and experience planning grocery shopping • What social influences on behaviour might be barriers or drivers? e.g. social norms of eating meat • What material influences on behaviour might be barriers or drivers? e.g. contract with catering company • What are the touchpoints where you could intervene to change behaviour? e.g. campus cafeterias e.g. change descriptions of food on menus • What resources will you need? e.g. time and creativity to brainstorm new menu descriptions (no cost for printing menus compared to business as usual) • Whose buy-in do you need in order to implement your nudge? e.g. campus catering manager 3. Design your nudge • What is your nudge?

4. Test the effectiveness of your nudge • What behavioural outcome will you measure? e.g. number of meat dishes sold per day in cafeteria for the whole term • What is your comparison to know if your nudge worked? e.g. record sales of meat dishes for a term before the nudge, or record in another cafeteria without the nudge

5. Reflect and redesign • How could you improve your nudge?

e.g. next time redesign the menu to feature plant-based dishes more prominently

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