Abstract
Despite a growing interest, empirical studies examining nudging interventions in real-world settings remain scarce. We study how guests respond to a default portion-size nudge focusing on compensation behavior, guest satisfaction, and plate waste. Our novel study employs a pre-post quasi-experimental field study design in a hotel setting during a four-week period. On average, the meat portion sizes of six different meat dishes were reduced by 22%, while the portion sizes of the vegetables and side dishes served with the meat dishes increased by 17%. In particular, the study examines whether guests compensate for smaller default meat portions by requesting additional meat - a key concern with nudging interventions that has received little empirical attention to date. We found no evidence of compensation behavior, such as ordering larger or additional meat portions within the same meal. Our findings show that reducing meat portion sizes while increasing side dish and vegetable portions leads to lower meat consumption and higher side dish and vegetable intake without a change in guest satisfaction. Therefore, default portion-size nudges subtly promote healthier and more environmentally friendly eating habits.