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Eco-labels for Food Choice

N/A
Waitlist Available
Led By Joshua Petimar, ScD
Research Sponsored by Harvard Pilgrim Health Care
Eligibility Criteria Checklist
Specific guidelines that determine who can or cannot participate in a clinical trial
Must have
Be older than 18 years old
Timeline
Screening 3 weeks
Treatment Varies
Follow Up through study completion, an average of 15 minutes
Awards & highlights

Summary

The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections from a restaurant menu. US adults will complete a restaurant ordering task in which they will select menu items to order from a mock restaurant menu modeled after a popular US sit-down restaurant. Participants will be randomized to a restaurant menu with or without eco-labels denoting more sustainable menu items. The investigators will record participants' selections from the menu. Participants will also answer survey questions.

Eligible Conditions
  • Food Choice
  • Nutrition
  • Food Preferences
  • Eating Habits
  • Healthy Eating

Timeline

Screening ~ 3 weeks
Treatment ~ Varies
Follow Up ~through study completion, an average of 15 minutes
This trial's timeline: 3 weeks for screening, Varies for treatment, and through study completion, an average of 15 minutes for reporting.

Treatment Details

Study Objectives

Study objectives can provide a clearer picture of what you can expect from a treatment.
Primary study objectives
Healthfulness of participants' entrée and appetizer selections
Secondary study objectives
Calories selected from all items
Calories selected from entrees and appetizers
Carbon footprint of all items selected
+22 more
Other study objectives
Label helpfulness in choosing more environmentally sustainable foods
Liking of the eco-label
Perceptions of control over making sustainable eating decisions
+1 more

Trial Design

2Treatment groups
Experimental Treatment
Active Control
Group I: Eco-labelsExperimental Treatment1 Intervention
Participants will view a mock restaurant menu based on a popular US sit-down restaurant. They will be instructed to select the item or items they would like to order from the restaurant. The menu will display eco-labels next to more sustainable menu appetizers and entrees (i.e., appetizers and entrees that are in the bottom half of carbon footprints \[i.e., greenhouse gas emissions in CO2-equivalents associated with production of the item\] among appetizers and entrees).
Group II: ControlActive Control1 Intervention
Participants will view a mock restaurant menu based on a popular US sit-down restaurant. They will be instructed to select the item or items they would like to order from the restaurant. The menus will not display eco-labels.

Find a Location

Who is running the clinical trial?

Harvard Pilgrim Health CareLead Sponsor
59 Previous Clinical Trials
24,981,598 Total Patients Enrolled
Stanford UniversityOTHER
2,448 Previous Clinical Trials
17,489,343 Total Patients Enrolled
Joshua Petimar, ScDPrincipal InvestigatorHarvard Pilgrim Health Care Institute
~2067 spots leftby Sep 2025
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