Comparing Designs for Environmental Sustainability "Eco-Labels" for Restaurant Menus
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 2,207
- 试验地点
- 2
- 主要终点
- Perceived message effectiveness
研究概览
简要总结
The aim of this study is to compare responses to 5 different types of labels for restaurant menus: 1) Control (non-sustainability-label: neutral labels not referencing environmental sustainability); 2) Numeric text-only sustainability label; 3) Endorsement text-only sustainability label; 4) Endorsement icon-only sustainability label; 5) Endorsement text-plus-icon sustainability label. Participants will be randomized to 1 of the 5 labeling arms above. Each participant will view 3 labels (shown in random order) from their randomly assigned labeling arm and respond to survey questions about each label (e.g., attention, perceived effectiveness).
详细描述
This is an online randomized controlled trial. Investigators will recruit participants through a survey company to complete an online survey. In the study, participants will be randomized to 1 of 5 labeling arms: 1) Control (non-sustainability-label: neutral labels not referencing environmental sustainability); 2) Numeric text-only sustainability label; 3) Endorsement text-only sustainability label; 4) Endorsement icon-only sustainability label; 5) Endorsement text-plus-icon sustainability label. Participants will be randomized to 1 of the 5 labeling arms above. Each participant will view 3 labels (shown in random order) from their randomly assigned labeling arm and respond to survey questions about each label (e.g., attention, perceived effectiveness).
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
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
- •Participants will be US adults
- •Ages 18 or older
- •With an over-sample of adults (50% of total sample) 18-29 years
排除标准
- •Younger than 18
结局指标
主要结局
Perceived message effectiveness
时间窗: The survey will take up to 20 minutes
Participants will rate the extent to which the label makes them want to choose items with the label on a 5-point scale ranging from low (1) to high (5). They will also rate the extent to which the label makes eating items with the label seem appealing to them on a 5-point scale ranging from low (1) to high (5). These items are adapted from the 3-item UNC Perceived Message Effectiveness scale. Investigators will average responses to these two items to create a perceived message effectiveness score, which will also range from low (1) to high (5). Higher scores therefore indicate higher perceived message effectiveness.
次要结局
- Anticipated social interactions(The survey will take up to 20 minutes)
- Attention(The survey will take up to 20 minutes)
- Thinking about environmental effects(The survey will take up to 20 minutes)
- Believability(The survey will take up to 20 minutes)
研究者
Anna Grummon
Assistant Professor
Stanford University