Food service & retail nudging toolkit

This toolkit is for canteen managers, restaurant operators and fishmongers who want to make sustainable seafood the easiest choice without removing alternatives. It shows how small changes to menu design, counter layout, signage and supplier relationships can shift what people buy and eat—nudges that work silently while respecting customer autonomy. The toolkit was developed by Three o’clock in collaboration with pilot partners Nordnorsk Vitensenter (NNV) in Norway, the Cyprus Marine and Maritime Institute (CMMI) in Cyprus, and Nausicaá, Centre National de la Mer in France.