Carbon Label at a University Restaurant – Label Implementation and Evaluation

• 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. © 2017 Elsevier B.V.

Ämnesord

SAMHÄLLSVETENSKAP  -- Ekonomi och näringsliv (hsv//swe)

SOCIAL SCIENCES  -- Economics and Business (hsv//eng)

NATURVETENSKAP  -- Biologi -- Ekologi (hsv//swe)

NATURAL SCIENCES  -- Biological Sciences -- Ecology (hsv//eng)

SAMHÄLLSVETENSKAP  -- Annan samhällsvetenskap -- Genusstudier (hsv//swe)

SOCIAL SCIENCES  -- Other Social Sciences -- Gender Studies (hsv//eng)

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

MEDICIN OCH HÄLSOVETENSKAP  -- Medicinsk bioteknologi -- Biomedicinsk laboratorievetenskap/teknologi (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Medical Biotechnology -- Biomedical Laboratory Science/Technology (hsv//eng)

Nyckelord

Carbon labeling

Field experiment

Food consumption

Meat consumption

Mitigation

carbon

consumption behavior

ecolabeling

ecological economics

emission control

experimental study

food

greenhouse gas

implementation process

meat

Mitigation

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