Can Vending Machines Promote Healthy Eating? Evidence from a Hospital Intervention

TL;DR

A hospital study found that healthier vending machine options increased healthy purchases but reduced overall sales, highlighting the need for better pricing and variety.

Contribution

The study provides empirical evidence on consumer behavior in hospital vending machines when healthier options are introduced.

Findings

Healthy item purchases increased from 22% to 39% in the pilot vending machine.

Total sales declined by 18.81% with the healthier product mix.

Price, ingredients, and visual appeal were key factors influencing purchasing decisions.

Abstract

Background/Objectives: Vending machines in hospitals offer convenient access to snacks and beverages for employees, visitors, and patients. However, their contents are typically energy-dense and nutritionally poor, which can potentially reinforce unhealthy eating habits. This study aimed to evaluate the impact of introducing healthier vending machine options on purchasing behaviour and consumer perceptions in a hospital setting. Methods: An interventional study was conducted at a university clinical centre in Slovenia. Sales data were collected from a standard vending machine and a pilot machine stocked with healthier products over two 14-day periods. Additionally, a consumer survey assessed factors influencing purchasing decisions and opinions on the healthier offerings. Results: The proportion of healthy items purchased increased from 22% to 39% in the pilot vending machine, indicating a positive shift toward healthier choices. However, total sales declined by 18.81%, suggesting consumer hesitation toward the new product mix. Survey results identified price, ingredients, and visual appeal as the primary factors influencing purchase decisions. Conclusions: The introduction of healthier vending machine options can promote better food choices in hospital environments, though challenges remain regarding consumer acceptance and sales performance. Expanding the variety of healthy items and adopting more competitive pricing strategies may enhance uptake. Further long-term research is needed to assess the sustainability of such interventions and their broader impact on hospital food environments.

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