Menu results: tiny reductions and shifting vegetarian demand

Our lab: https://www.foodlabstanford.com/

The first paper I'm talking about: https://www.sciencedirect.com/science/article/pii/S0195666325003861?via%3Dihub

The second: https://osf.io/z6rn2_v1

Maya Mathur, who runs the lab: https://www.mayamathur.com/

Andrew Jalil, whom I mention in contexts of Jalil et al. 2023: https://www.oxy.edu/academics/faculty/andrew-jalil

That paper: https://www.nature.com/articles/s43016-023-00712-1

Gregg Sparkman, whom I name drop: https://www.bc.edu/bc-web/schools/morrissey/departments/psychology-neuroscience/people/faculty-directory/gregg-sparkman.html

Anderson & Nelander: https://www.mdpi.com/2073-4336/12/1/2

Piester et al. (2020): https://www.sciencedirect.com/science/article/abs/pii/S0195666319312115

When I talk about Maya running several default studies, probably this is a good one to link to: https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2022.1001157/full

I mention a study on changing the size of the serving spoons: https://link.springer.com/article/10.1186/s12889-025-22495-9

Gwern’s laws of social evaluations: https://gwern.net/doc/sociology/1987-rossi