Reshaping Food Choice at University of Michigan Dining Halls to Accelerate Carbon Neutrality
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 3,003
- 试验地点
- 2
- 主要终点
- The difference in the change in the average amount of red meat purchased by dining halls in treatment vs. control dining halls from the pre-intervention to intervention period
研究概览
简要总结
Nearly a quarter of global greenhouse gas emissions originate from agriculture. Consumer demand for food, especially carbon-intensive red meats, largely underlies these emissions. Therefore, reducing consumption of red meat has the potential for transformative impacts on climate change. Our interdisciplinary team of researchers and dining staff aims to determine the carbon impact of evidence-based behavior change interventions to reduce red meat consumption at University of Michigan dining halls. Using an experimental design, we will evaluate the impacts of three "nudge" interventions (i.e., modifying environmental cues and incentives) to reduce red meat consumption in three randomly assigned treatment dining halls vis-à-vis three paired control dining halls. Nudges will include changing default food items and altering food labels. We will: 1) collect data on meals served during each intervention periods to assess the separate and combined effects of the interventions on red meat consumption; 2) conduct e-mail interviews with students to understand treatment effect heterogeneity and sociodemographic determinants of food choice; and, 3) conduct focus group discussions and interviews, respectively, with students and dining staff to assess implementation feasibility. We expect that this research will generate scalable, replicable solutions for reducing greenhouse gas emissions through dietary change at universities and similar institutions, will significantly advance the food choice literature, and will influence sustainability strategies at university dining operations nationally given the proposed team's close partnership with regional and national dining programs.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Sequential
- 主要目的
- Prevention
- 盲法
- None
盲法说明
Participants are not randomly allocated to treatment groups, but rather, dining halls are randomly allocated to treatments. This is what "Randomized" refers to under "Allocation" below.
Under "Enrollment" below, the number of participants refers strictly to the number of participants in an e-mail survey that will go out to students during each of the three semesters of the project. We anticipate 1,000 respondents during each semester. These respondents do not include the entire population of dining hall patrons that will interact with the dining halls (and therefore the interventions) during the three semesters of the study.
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- 未提供
排除标准
- 未提供
结局指标
主要结局
The difference in the change in the average amount of red meat purchased by dining halls in treatment vs. control dining halls from the pre-intervention to intervention period
时间窗: 11 week intervention period (during each of 3 academic semesters)
We will assess the average amount of red meat purchased by each of the 6 project dining halls during the pre-intervention period and during the intervention period. We will do a difference-in-difference analysis to identify whether the change in the amount of red meat purchased at treatment vs. control dining halls differed during these time periods.
The difference in the change in the average amount of red meat served in treatment vs. control dining halls from the pre-intervention to intervention period based on service data from dining hall operations staff
时间窗: 11 week intervention period (during each of 3 academic semesters)
We will assess the amount of red meat served across project dining halls from the the pre-intervention to the intervention period using "post-cost" data collected by operations staff (i.e., the amount of each dish prepared prior to the start of a meal period as well as the amount of each dish remaining at the end of the meal period with units of measure standardized to kg. We will assess the average weight of red meat served in each dining hall during the pre-intervention baseline period compared to the average weight of red meat served in each dining hall during the intervention period. We will do a difference-in-difference analysis to identify whether the change in the amount of red meat served at treatment vs. control dining halls differed during this time period. Difference-in-difference analyses examine the difference in the change in an outcome between a treatment and control group.
The difference in the change in the average amount of red meat consumed in treatment vs. control dining halls from the pre-intervention to intervention period based on 30-day food frequency questionnaire intake
时间窗: 11 week intervention period (during each of 3 academic semesters)
We will assess the amount of red meat consumed by a subsample of dining hall patrons (n = 1,000) at each of the 6 project dining halls from the start to the end of each intervention period. This will be done through a self-administered food frequency questionnaire that asks respondents to report their frequency of consumption of red meat items in the previous 30 days. We will do a difference-in-difference analysis to identify whether the change in the amount of red meat consumed by respondents who frequently patron treatment vs. control dining halls differed during this time period.
次要结局
- The change in the average amount of red meat served at meal stations in treatment vs. control dining halls from the pre-intervention to intervention period based on service data from dining hall operations staff(15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters))
- The change in the average amount of red meat purchased by dining halls in treatment vs. control dining halls from the pre-intervention to intervention period(15 weeks (4 week baseline period + 11 week intervention period (during each of 3 academic semesters))
研究者
Andrew Jones
Associate Professor
University of Michigan