They made similar adjustments – and saw similar results – with the food in the cafeteria. Meanwhile, sales of bottled water in creased by 25.8 percent. Over the next three months, the number of soda sales at the hospi tal dropped by 11.4 percent. Soda was still in the primary refrigerators, but water was now available at all drink locations. Addi tionally, they placed baskets of bottled water next to the food stations throughout the room. The researchers added water as an option to each one. Originally, the refrig erators located next to the cash registers in the cafeteria were filled with only soda. They started by changing how drinks were arranged in the room. Thorndike and her colleagues designed a six-month study to alter the ‘choice architecture’ of the hospital cafeteria. In fact, she didn’t plan on talking to them at all. She believed she could improve the eating habits of thousands of hospital staff and vis itors without changing their willpower or motivation in the slightest way. Anne Thorndike, a primary care physician at Massachusetts General Hospital in Boston, USA, had a crazy idea.

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