Do Sustainability Labels Lead to More Sustainable and Healthier Food Choices?
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 5,055
- 试验地点
- 1
- 主要终点
- Sustainable vs. unsustainable selection from the menu
研究概览
简要总结
This study tests the effect of two climate change menu labels, one indicating 'low climate impact' and the other indicating 'high climate impact' on ordering choices and perceptions of healthfulness of food ordered in an online randomized experiment.
详细描述
The objective of this study is to examine how climate impact menu labels influence US adults' ordering and perceptions via an online randomized experiment. Participants were randomized to view one of 3 fast food menus online and then choose an item that they would like to order. One menu 'control' had QR code labels, the second had "low climate impact" labels on items with lower greenhouse gas emissions (vegetarian, chicken or fish items), the third had "high climate impact" labels on beef items. After the ordering task participants answered questions about what label they saw on the menu, how healthy they thought the item they ordered was, and how much the label discouraged them from eating high climate impact items.
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
- •18 years of age or older
- •Member of the National Opinion Research Center (NORC) Amerispeak Panel
排除标准
- •<18 years of age
- •completed the survey in < 1/3 of the median duration
- •skipped or refused more than 50% of the survey questions
研究组 & 干预措施
Control (QR) label
QR label on all menu items
Low Climate Impact Label
'Low Climate Impact' label on all chicken, fish and vegetarian menu items
干预措施: Low Climate Impact label (Other)
High climate Impact Label
'High Climate Impact' label on all beef menu items
干预措施: High Climate Impact label (Other)
结局指标
主要结局
Sustainable vs. unsustainable selection from the menu
时间窗: 1 minute
The primary outcome is a binary indicator of whether or not the participant selected during the ordering task was a sustainable (chicken, fish, or vegetarian) menu item (1) vs. an unsustainable (beef) menu item (0). Before viewing the fast food menu, participants were asked to imagine they are at a restaurant and about to order dinner. They were asked to select one item they want to order for themselves. Participants could select one item to order before moving on.
次要结局
- Nutrition Profile Index of ordered item(< 1 minute)
- Perceptions of healthfulness(< 1 minute)
- Perceived Message Effectiveness (PME)(<1 minute)