Environmentally restructuring food choices

In one study, researchers set up a faster lunch line in a high school cafeteria with only healthy foods. This resulted in an 18.8% increase in consumption of healthy foods and a 28% decrease in consumption of unhealthy foods. In a similar study, researchers increased the difficulty of obtaining foods in a salad bar by changing the utensil from a spoon to tongs. This resulted in a decrease in consumption for all foods in the salad bar.