Are you ready to throw away the rule book on all those healthy food messages, increase your custom, grow customer loyalty, improve margins and make a healthy profit? If yes, read on…
LABS Innovation have developed the UK’s first accredited behaviour change workshop for food environments. During our half day workshop you and your team can find out about what behaviour change solutions would work in your food environment and develop your own tailored plan to not only change eating habits, but also make a healthy profit.
Where we are now…
Eating patterns continue to change, the continued growth and choice of places to eat out is being driven by consumer lifestyle across all ages and the food market is highly competitive. Consumers are actively reducing their consumption of sugar and high fat foods (Kantar World Panel). Many factors influence our daily food decisions, but food choices are often impulsive and driven by emotions. The last decade has produced health information overload, and research shows consumers already know what they should eat. However, the current food offer pushes consumers towards less nutritious options (not great for impulsive food decisions!)
Barriers to making a change…
The biggest perceived barrier of food businesses to changing their food offer for consumer health is loss of custom and loss of profit. The current economic climate of rising food prices and inflation increases the pressure. Many food organisations care about consumer health, but maintaining a healthy profit is their priority, and rightly so – this protects and creates jobs. Many food businesses don’t have ready access to behavioural science in simple terms to enable them to change their offer for consumer health and maintain the same levels of custom.
LABS Innovation have developed the UK’s first accredited Healthy Profits behaviour change training workshop for food businesses. The workshop:
- Breaks down perceived barriers for food businesses
- Embeds skills
- Enables food businesses to build profits and customer loyalty
- Builds knowledge of how behavioural science can be applied to food environments
- Provides ideas of effective methods to guide consumers’ impulsive decision making towards more nutritious choices
- Moves away from healthy food descriptions and heads towards the indulgent instead.
Presenting more nutritious foods with health restrictive ‘sugar free’ and health positive words e.g. ‘packed with vitamin C’ is a big turn off rather than a turn on (Stanford University). Eating out should be a pleasure after all!
This workshop combines all the best evidence based world research, enabling organisations to develop a plan tailored for their own setting that will not only create and maintain a more nutritious food offer for consumers, but maintain a profit and build customer loyalty at the same time.
The half day Highfield accredited workshop is suitable for organisations that care about the health of their customers, whoever they are, and recognise that poor food choices have a direct damaging impact on our lives and a wider economic impact. It typically costs £99/delegate but contact us for a quotation based on your requirements. Find out more about the workshop here.
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