The cue is the trigger that initiates the habit cycle. Cues exist on multiple levels and operate through various sensory channels. They can be environmental (the sight or placement of an object), temporal (a particular time of day), emotional (an internal mood or state), social (the presence of other people or social contexts), or contextual (a specific location or situation).
Importantly, cues often operate outside of conscious awareness. A person may not deliberately notice the trigger, yet the brain registers the cue and begins to anticipate the associated routine. This non-conscious processing is characteristic of established habits.
In the context of nutrition, cues might include the aroma of cooking, the visual proximity of certain foods, habitual mealtimes, emotional states like stress or boredom, or the social context of eating with others. The specificity of cues—their particularity to certain environments or circumstances—explains why habits often remain stable in consistent contexts.