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Carbon Label at a University Restaurant – Label Implementation and Evaluation

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  • Brunner, Florentine
  • Kurz, Verena
  • Bryngelsson, David
  • Hedenus, Fredrik
Abstract
Changes in human diets hold significant greenhouse gas emissions mitigation potential. In this paper, we use a field experiment to analyze the effects of implementing a label with greenhouse gas emission information for each dish at a restaurant. The traffic-light colored label was implemented in a student catering facility with 300–600 servings every day, and covered all seven dishes on offer. Individual level sales data including an anonymous identification number, gender, and age was collected both during the label phase and during a five-week control phase prior to the introduction of the label. We found that sales of green labeled (low emission) meat dishes increased by 11.5% compared to the control phase, whereas sales of red labeled meat dishes were reduced by 4.8%. Although the label had an effect on consumer behavior, emissions decreased modestly by 3.6%. We did not find evidence for different reactions to the label based on gender or age.

Suggested Citation

  • Brunner, Florentine & Kurz, Verena & Bryngelsson, David & Hedenus, Fredrik, 2018. "Carbon Label at a University Restaurant – Label Implementation and Evaluation," Ecological Economics, Elsevier, vol. 146(C), pages 658-667.
    • Handle: RePEc:eee:ecolec:v:146:y:2018:i:c:p:658-667
    DOI: 10.1016/j.ecolecon.2017.12.012
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    9. Isabel Carrero & Carmen Valor & Estela Díaz & Victoria Labajo, 2021. "Designed to Be Noticed: A Reconceptualization of Carbon Food Labels as Warning Labels," Sustainability, MDPI, vol. 13(3), pages 1-14, February.
    10. Chakravarty, Sujoy & Mishra, Rajan, 2019. "Using social norms to reduce paper waste: Results from a field experiment in the Indian Information Technology sector," Ecological Economics, Elsevier, vol. 164(C), pages 1-1.
    11. Casati, Mirta & Stranieri, Stefanella & Rommel, Jens & Medici, Riccardo & Soregaroli, Claudio, 2022. "The impact of a carbon footprint label on food orders: A natural field experiment in a full-service restaurant," 2022 Annual Meeting, July 31-August 2, Anaheim, California 322144, Agricultural and Applied Economics Association.
    12. Amelie Griesoph & Stefan Hoffmann & Christine Merk & Katrin Rehdanz & Ulrich Schmidt, 2021. "Guess What …?—How Guessed Norms Nudge Climate-Friendly Food Choices in Real-Life Settings," Sustainability, MDPI, vol. 13(15), pages 1-18, August.
    13. Aysegul Kanay & Denis Hilton & Laetitia Charalambides & Jean-Baptiste Corrégé & Eva Inaudi & Laurent Waroquier & Stéphane Cézéra, 2021. "Making the carbon basket count: Goal setting promotes sustainable consumption in a simulated online supermarket," Post-Print hal-03403040, HAL.
    14. Casati, Mirta & Soregaroli, Claudio & Rommel, Jens & Luzzani, Gloria & Stranieri, Stefanella, 2023. "Please keep ordering! A natural field experiment assessing a carbon label introduction," Food Policy, Elsevier, vol. 120(C).
    15. Buratto, Arianna & Lotti, Lorenzo, 2024. "Encouraging sustainable food consumption through nudges: An experiment with menu labels," Ecological Economics, Elsevier, vol. 216(C).
    16. Nathalie J. Lambrecht & Lesli Hoey & Alex Bryan & Martin Heller & Andrew D. Jones, 2023. "Limiting red meat availability in a university food service setting reduces food-related greenhouse gas emissions by one-third," Climatic Change, Springer, vol. 176(6), pages 1-20, June.
    17. Schleich, Joachim & Alsheimer, Sven, 2022. "How much are individuals willing to pay to offset their carbon footprint? The role of information disclosure and social norms," Working Papers "Sustainability and Innovation" S10/2022, Fraunhofer Institute for Systems and Innovation Research (ISI).
    18. Lohmann, Paul M. & Gsottbauer, Elisabeth & Doherty, Anya & Kontoleon, Andreas, 2022. "Do carbon footprint labels promote climatarian diets? Evidence from a large-scale field experiment," Journal of Environmental Economics and Management, Elsevier, vol. 114(C).
    19. Laffan, Kate, 2024. "Context counts: an exploration of the situational correlates of meat consumption in three Western European countries," LSE Research Online Documents on Economics 123009, London School of Economics and Political Science, LSE Library.
    20. Maksim Godovykh & Alan Fyall & Carissa Baker, 2024. "Sustainable Labels in Tourism Practice: The Effects of Sustainable Hotel Badges on Guests’ Attitudes and Behavioral Intentions," Sustainability, MDPI, vol. 16(6), pages 1-12, March.
    21. Rashmit S. Arora & Daniel A. Brent & Edward C. Jaenicke, 2020. "Is India Ready for Alt-Meat? Preferences and Willingness to Pay for Meat Alternatives," Sustainability, MDPI, vol. 12(11), pages 1-20, May.

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