This case study was created by the following OIRC hubs:
This business interaction voucher allowed academics from City St George’s to work with Benugo and Wahaca to explore different strategies for promoting healthier, lower carbon footprint menu choices at several different types of food venues. We found that at a music venue we could boost sales of a healthier item by placing it first on the menu. We also found that in a restaurant setting we could increase sales of selected dishes by highlighting both their pleasurable and eco-friendly properties – though this strategy was not effective in a café setting. The project supported the career development of the early career researcher employed on the grant who has gone on to secure his own business interaction voucher for related work. The project has also led to ongoing collaborations between City St George’s and several organisations working within or alongside the hospitality sector. These include HEIF funded work with Benugo, the Science Museum and the UK Edible Insect Association.
"The business interaction voucher was very effective at helping us further develop and expand our industry links. It gave us the opportunity to build relationships, experiment with different ideas, and develop a better understanding of the challenges the hospitality sector faces when trying to balance health and environmental impacts with business viability. We are looking forward to continuing to build on our work in this area."
