ArticlePublic health nutrition2026
Exploring spillover effects beyond workplace dietary interventions using agent-based modelling.
Article in Public health nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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3 authors.
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Abstract
objectiveWe applied an innovative agent-based modelling approach to investigate how and to what extent spillover effects occur beyond dietary interventions.
designWe developed an agent-based model in NetLogo to simulate the dietary practices of the Dutch adult population during lunch and dinner, representing participants in the Dutch National Food Consumption Survey.
settingThe model assessed spillover effects beyond a hypothetical workplace canteen intervention targeting increased plant-based protein consumption during lunch. Direct effects were defined as the percentage of non-vegetarian employees consuming a vegetarian lunch. Spillover effects were indicated by the percentage of plant-based protein consumed at dinner, influenced by dietary identity, habituation, social networks and eating location. Scenarios with varying direct effect sizes were simulated to compare plant-based protein consumption at dinner.
resultsSimulations demonstrated a positive spillover effect at the population level, with plant-based protein consumption at dinner increasing over 3 years compared with baseline (no intervention). At direct intervention effect sizes up to 0·5, there was a linear increase in plant-based protein consumption at dinner (from 23·0 % (95 % CI 22·9, 23·2) at baseline to 32·3 % (95 % CI 31·8, 32·8)). Spillover effects plateaued beyond an effect size of 0·5, with no significant further increases observed.
conclusionsOur application of agent-based modelling revealed that positive spillover effects of dietary interventions from the workplace to home can be achieved. Despite challenges, agent-based modelling might complement other approaches for studying spillover effects and supporting dietary behaviour change towards more sustainable diets.
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