How can you nudge people to make more sustainable choices to meet your ERG targets? What tangible measurable initiatives can provide positive change fast?
To support the client in their corporate promise and position them as a sustainable employer, CO2 food footprint scales were introduced to company menus, to demonstrate the carbon impact of food choices. Staff were also trained to provide relevant assistance. To this effect, people are both educated and nudged to make more sustainable food choices.
Increased EVP and employer brand position
80% reduction Co2 food foot print in Norway
51% reduction Co2 food footprint across all Nordic locations
Experience Design focused on CO2 footprint awareness and behavioural nudging
Measurable results through nudging design
CO2 food footprint reduction
while maintaining 80% satisfaction with the food choices