Availability of healthier vs. less healthy food and food choice: an online experiment by Rachel Pechey, Theresa M. Marteau

Connect to this object online.

Explaining the effect on food selection of altering availability: two experimental studies on the role of relative preferences by Rachel Pechey, Gareth J. Hollands, Theresa M. Marteau

Connect to this object online.

Impact of increasing the availability of healthier vs. less-healthy food on food selection: a randomised laboratory experiment by Rachel Pechey, Olivia Sexton, Saphsa Codling, Theresa M. Marteau

Connect to this object online.

Impact of increasing the relative availability of meat-free options on food selection: two natural field experiments and an online randomised trial by Rachel Pechey, Paul Bateman, Brian Cook, Susan A. Jebb

Connect to this object online.

Altering the availability of healthier vs. less healthy items in UK hospital vending machines: a multiple treatment reversal design by Rachel Pechey, Holly Jenkins, Emma Cartwright, Theresa M. Marteau

Connect to this object online.

Altering the availability of products within physical micro-environments: a conceptual framework by Rachel Pechey, Gareth J. Hollands, Patrice Carter, Theresa M. Marteau

Connect to this object online.

Do promotions of healthier or more sustainable foods increase sales? Findings from three natural experiments in UK supermarkets by Madison Luick, Lauren Bandy, Carmen Piernas, Susan A. Jebb, Rachel Pechey

Connect to this object online.

Impact of bottle size on in-home consumption of sugar-sweetened beverages: a feasibility and acceptability study by Eleni Mantzari, Gareth J. Hollands, Rachel Pechey, Susan Jebb, Theresa M. Marteau

Connect to this object online.

Is altering the availability of healthier vs. less-healthy options effective across socioeconomic groups? A mega-analysis by Rachel Pechey, Gareth J. Hollands, James P. Reynolds, Susan A. Jebb, Theresa M. Marteau

Connect to this object online.

Does wine glass size influence sales for on-site consumption? A multiple treatment reversal design by Rachel Pechey, Dominique-Laurent Couturier, Gareth J. Hollands, Eleni Mantzari, Marcus R. Munafò, Theresa M. Marteau

Connect to this object online.

Impact of reducing portion sizes in worksite cafeterias: a stepped wedge randomised controlled pilot trial by Gareth J. Hollands, Emma Cartwright, Mark Pilling, Rachel Pechey, Milica Vasiljevic, Susan A. Jebb, Theresa M. Marteau

Connect to this object online.

Increasing the proportion of healthier foods available with and without reducing portion sizes and energy purchased in worksite cafeterias: protocol for a stepped-wedge randomised... by James P. Reynolds, Daina Kosīte, Brier Rigby Dames, Laura A. Brocklebank, Mark Pilling, Rachel Pechey, Gareth J. Hollands, Theresa M. Marteau

Connect to this object online.

Impact of calorie labelling in worksite cafeterias: a stepped wedge randomised controlled pilot trial by Milica Vasiljevic, Emma Cartwright, Mark Pilling, Mei-Man Lee, Giacomo Bignardi, Rachel Pechey, Gareth J. Hollands, Susan A. Jebb, Theresa M. Marteau

Connect to this object online.

The impact of altering restaurant and menu option position on food selected from an experimental food delivery platform: a randomised controlled trial by Filippo Bianchi, Madison Luick, Lauren Bandy, Jonathan Bone, Stefan Kelly, James Farrington, Jovita Leung, Abigail Mottershow, Filip Murar, Susan A. Jebb, Hugo Harper, Rachel Pechey

Connect to this object online.

Do calorie labels change energy purchased in a simulated online food delivery platform? A multi-arm randomised controlled trial by Madison Luick, Filippo Bianchi, Francis Bain, Lauren Bandy, Parita Doshi, Darren Hilliard, Jovita Leung, Abigail Mottershaw, Bobby Stuijfzand, Jordan Whitwell-Mak, Susan A. Jebb, Hugo Harper, Rachel Pechey

Connect to this object online.