Conclusions
Repositioning of products and restaurants to make lower energy options more prominent in a simulated online delivery platform effectively reduced the amount of energy in recipients’ baskets. Although all interventions were effective, changing the order of both the foods and the restaurants was more effective than altering either alone. Further research is needed to better consider how to optimise these interventions and expand upon these proof-of-concept findings, but results indicate they could be implemented in a sustainable business model.