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The objective of BEGI DIGITALA is to study, using eye tracking technology, the impact that the information on different foods and preparations presented in a menu has on diners’ choice at a restaurant.

Our current society is closely linked to an “eating-out” model in which leisure and social life, together with the work-linked-meals, represent an important part of a food engaged culture. That is why understanding the basis for choosing a menu in a restaurant can provide a great opportunity to promote a healthier and more sustainable diet. With these ideas in mind, different designs of the same menu have been evaluated by a group of consumers in a real context, a restaurant (LABe Restaurant), assessing whether different types of information (nutritional value, sensory features, etc) catch the attention of the diners and has an impact on their final choice.

BCCInnovation, the technology center specialized in gastronomy of Basque Culinary Center, focuses its activity in generating scientific knowledge about “what we eat” and “how we eat”. Within this framework, the work line centered in investigating the sensory perception of food, and its relationship with food choice, aims to decipher drivers for motivating people to have healthier, more sustainable and more pleasant eating habits.

The project is financed by the Department of Economic Development and Infrastructure of the Vice-Ministry of Agriculture, Fisheries and Food Industry of the Basque Government.