Every year, many Danes try to change their diet and eat more greens.
Yet experience shows that these ambitions are quickly challenged by busy everyday lives and established routines.
According to DR, it is precisely these routines that have the greatest influence on what ends up on the plate.
Habits beat plans
Studies from Madkulturen show that most cook the same few dishes again and again. As a result, major dietary changes are difficult to maintain.
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DR describes how chef and consultant Mikkel Hevring de Vries points out that new habits should be based on what people already do.
Instead of replacing the entire diet, small adjustments are recommended.
This could mean adding more vegetables to familiar dishes rather than introducing completely new recipes.
The easy choice
In canteens, there is a targeted effort to make healthy choices easy.
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According to DR, behavioural design is about placing food so that choosing greens requires as little effort as possible.
When vegetables are easy to access, consumption increases automatically.
This approach is based on the knowledge that people often choose what is most readily available, especially when time is limited.
This applies both in the workplace and at home.
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Lack of structure
It is not a lack of knowledge about health that often stands in the way of green ambitions, but rather a lack of structure.
According to DR, the likelihood of eating greens increases when ingredients are visible, prepared, and placed centrally in the kitchen.
The conclusion is that small changes in shopping, storage, and serving can lead to more lasting habits without changing the entire diet.
Sources: DR, and Madkulturen.
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