Supermarket lighting techniques used to influence consumer behavior

Supermarkets utilize strategic lighting techniques to influence consumer purchasing decisions by making products appear more appetizing. Retailers manipulate color temperature, measured in Kelvin, and the Color Rendering Index (CRI) to enhance the visual appeal of specific goods.

For example, meat and sausage counters often use warm, reddish light with temperatures below 2,000 Kelvin to make lean beef or minced meat appear richer and fresher. In contrast, bread is highlighted with golden tones, while fish is displayed under cool white light to emphasize clarity and freshness. To achieve deep reds in produce like tomatoes, retailers rely on a high R9 value in addition to the CRI.

Modern LED technology allows for precise control, enabling adjustments to color and brightness every 30 centimeters in refrigerated sections. Furthermore, stores organize shelves into visibility, reach, bend, and stretch zones, typically placing high-margin products at eye level. Some retailers also implement ‘Human Centric Lighting’ to adapt store illumination to human biorhythms throughout the day.