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Better Food as a Strategic Advantage: Chavanne Hanson on Food Choice Architecture
In this episode, Erin Boyd Kappelhof speaks with Chavanne Hanson about using food choice architecture to improve health, wellbeing, and performance at work. Drawing on her experience at Google and Nestlé and her work through Nourishing by Design, Chavanne explains how subtle changes to menus, spaces, portions, and presentation can encourage more plant-forward eating without removing choice. They discuss breakfast salads, blended burgers, hydration strategies, portion sizing, behavioral nudges, and the importance of chef training. Chavanne also shares why better nutrition should be viewed as a…
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