Policy Evaluation: Carbon Footprint Information

Carbon footprint information provision and labelling in restaurants: Two field experiments with a UK-based Italian restaurant brand

Image credit: Foodsteps

This projects incorporates two field experiments conducted in collaboration with an Italian restaurant brand in the UK, to assess the effect of carbon footprint information on consumer behavior. The first experiment will focus on the provision of carbon footprint information on the table menu and aims to investigate the impact on customer’s food choices. Specifically, the study will look at the effect of carbon footprint information on the probability of customers choosing a “vegan swap” meal, which refers to an option that replaces a traditional meat-based dish with a vegan alternative.

The second experiment will focus on “grab-and-go” restaurants, where customers make their food choices quickly and often with less time to consider the options. In this experiment, carbon footprint labelling will be implemented on digital menu boards and ordering “kiosks”, which will give insight on the environmental impact of the dish. This experiment will be designed to understand the effectiveness of carbon footprint labelling, in comparison to providing carbon footprint information alone.

The results of this project will provide an understanding of how carbon footprint information can be effectively used to encourage customers to make more sustainable food choices. The findings will be useful for restaurant managers and policymakers looking for ways to promote more sustainable food choices.

Paul Lohmann
Paul Lohmann
Research Associate

My research interests include behavioural environmental economics and field experiments.