Restaurant Menu Carbon Footprint Labeling

NCT05592340 | Completed

• 1 other identifier: 849162
• Study Type: interventional
• Target: 2,389
• Locations: 1 country
• Sites: 1

Brief Summary

This online randomized clinical trial will test the effects of restaurant menu carbon footprint labels on consumers' choices and perceptions of restaurant menu items.

Conditions

Food Preferences

Keywords

food labeling; carbon footprint; dietary sustainability; eating; choice behavior

Outcome Measures

Primary Outcomes (1)

• Carbon footprint of selected menu item

  Participants will select a menu item to purchase from the online restaurant menu. Outcome is carbon footprint of selected item.

  The survey will take up to 20 minutes.

Secondary Outcomes (20)

• Calories in selected menu item

  The survey will take up to 20 minutes.

• Perceived enjoyment of high-carbon-footprint menu item

  The survey will take up to 20 minutes.

• Perceived enjoyment of low-carbon-footprint menu item

  The survey will take up to 20 minutes.

• Perceived likelihood to order high-carbon-footprint menu item

  The survey will take up to 20 minutes.

• Perceived likelihood to order low-carbon-footprint menu item

  The survey will take up to 20 minutes.

Study Arms (2)

Control

ACTIVE COMPARATOR

Calorie labels shown on online restaurant menu

Behavioral: Exposure to calorie information

Carbon footprint labels

EXPERIMENTAL

Carbon footprint labels shown on online restaurant menu next to every item in addition to calorie labels

Behavioral: Exposure to calorie information; Behavioral: Exposure to carbon footprint information

Interventions

Exposure to calorie information BEHAVIORAL

Calories for all foods and beverages

Carbon footprint labels; Control

Exposure to carbon footprint information BEHAVIORAL

Carbon footprint labels for all foods and beverages

Carbon footprint labels

Eligibility Criteria

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

You may qualify if:

• US adults aged 18 or older

You may not qualify if:

• Younger than 18
• Non-US

Sponsors & Collaborators

• University of Pennsylvania: lead

Study Sites (1)

University of Pennsylvania

Philadelphia, Pennsylvania, 19104, United States

Location

MeSH Terms

Conditions

Food Preferences

Condition Hierarchy (Ancestors)

Feeding Behavior; Behavior

Study Officials

• Christina A Roberto, PhD

  University of Pennsylvania

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Mitchell J. Blutt and Margo Krody Blutt Presidential Associate Professor of Health Policy, Perelman School of Medicine

Model Details: Participants will be randomized to see a restaurant menu with one of two labeling schemes: 1) Control: calorie labels only; 2) Carbon footprint labels in addition to calorie labels. Participants will be instructed to select an entree to hypothetically order from the online restaurant menu. We will record participants' selections and match these to nutrition and carbon footprint information.

Study Record Dates

• First Submitted: October 19, 2022
• First Posted: October 24, 2022
• Study Start: November 3, 2022
• Primary Completion: December 1, 2022
• Study Completion: December 1, 2022
• Last Updated: December 28, 2022

Record last verified: 2022-12

Locations

US (1)