Consumers' Preference for Sustainable Food
Not Applicable
Completed
- Conditions
- Food Consumption
- Registration Number
- NCT04955301
- Lead Sponsor
- The University of Hong Kong
- Brief Summary
This study aims to test and compare the effectiveness of three priming interventions on consumers' selection of sustainable foods: priming with environmental benefits, health benefits and co-benefits (environment and health benefits).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 1000
Inclusion Criteria
- Subjects should be aged 18 years or above
- Hong Kong residents
- Be able to read Chinese
Exclusion Criteria
- Subjects who have vegan or vegetarian diets
- Subjects who have to follow special diets due to illnesses will be excluded.
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Primary Outcome Measures
Name Time Method Consumers' preference for choosing sustainable foods measured by Discrete Choice Experiment Within 1 day of randomization * Measure name: consumers' food consumption preference
* Measure tool: an online discrete choice experiment
* Measure units: The frequency of choosing sustainable food
- Secondary Outcome Measures
Name Time Method Measure participants' social orientation value using Social Orientation Value Scale Within 1 day of randomization * Measure name: Social Orientation Value (SVO)
* Measure tool: survey questionnaire
* Measure units: subjects can slide along a continuum of own-other payoff allocations, measure units should be the times participants choose own or self.
Trial Locations
- Locations (1)
HKU School of Public Health
🇭🇰Hong Kong, Hong Kong
HKU School of Public Health🇭🇰Hong Kong, Hong Kong