Do Sustainability Labels Lead to More Sustainable and Healthier Food Choices?

NCT05482204 | Completed

• 1 other identifier: IRB00018722
• Study Type: interventional
• Target: 5,055
• Locations: 1 country
• Sites: 1

Brief Summary

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.

Conditions

Food Selection; Attitude

Outcome Measures

Primary Outcomes (1)

• Sustainable vs. unsustainable selection from the menu

  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.

  1 minute

Secondary Outcomes (3)

• Perceptions of healthfulness

  < 1 minute

• Perceived Message Effectiveness (PME)

  <1 minute

• Nutrition Profile Index of ordered item

  < 1 minute

Study Arms (3)

Control (QR) label

NO INTERVENTION

QR label on all menu items

Low Climate Impact Label

EXPERIMENTAL

'Low Climate Impact' label on all chicken, fish and vegetarian menu items

Other: Low Climate Impact label

High climate Impact Label

EXPERIMENTAL

'High Climate Impact' label on all beef menu items

Other: High Climate Impact label

Interventions

Low Climate Impact label OTHER

Menu labels indicating low climate impact on chicken, fish, and vegetarian food items on a simulated online fast food menu.

Low Climate Impact Label

High Climate Impact label OTHER

Menu labels indicating high climate impact on beef food items on a simulated online fast food menu.

High climate Impact Label

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• years of age or older
• Member of the National Opinion Research Center (NORC) Amerispeak Panel

You may not qualify if:

• \<18 years of age
• completed the survey in \< 1/3 of the median duration
• skipped or refused more than 50% of the survey questions

Sponsors & Collaborators

• Johns Hopkins Bloomberg School of Public Health: lead
• Time-sharing Experiments for the Social Sciences: collaborator

Study Sites (1)

Johns Hopkins Bloomberg School of Public Health

Baltimore, Maryland, 21205, United States

Location

Related Publications (1)

• Wolfson JA, Musicus AA, Leung CW, Gearhardt AN, Falbe J. Effect of Climate Change Impact Menu Labels on Fast Food Ordering Choices Among US Adults: A Randomized Clinical Trial. JAMA Netw Open. 2022 Dec 1;5(12):e2248320. doi: 10.1001/jamanetworkopen.2022.48320.

  PMID: 36574248 DERIVED

MeSH Terms

Conditions

Food Preferences; Behavior

Condition Hierarchy (Ancestors)

Feeding Behavior

Study Officials

• Julia A Wolfson, PhD

  Johns Hopkins Bloomberg School of Public Health

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: July 27, 2022
• First Posted: August 1, 2022
• Study Start: March 30, 2022
• Primary Completion: April 13, 2022
• Study Completion: April 13, 2022
• Last Updated: August 1, 2022

Record last verified: 2022-07

Data Sharing

• IPD Sharing: Will share
• Shared Documents: STUDY PROTOCOL
• Time Frame: 1 year after study completion.

Locations

US (1)