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Eco-labels on Restaurant Menus

NCT06584539 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 3147

Last updated 2025-02-21

No results posted yet for this study

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.

Conditions

  • Nutrition
  • Food Selection
  • Food Preferences
  • Dietary Habits
  • Healthy Diet

Interventions

BEHAVIORAL

Eco-Labels

Eco-labels will be displayed next to more sustainable restaurant menu items. The labels will display an earth icon and the words "ENVIRONMENTALLY FRIENDLY."

Sponsors & Collaborators

Principal Investigators

  • Joshua Petimar, ScD · Harvard Pilgrim Health Care Institute

  • Anna Grummon, PhD · Stanford University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-09-30
Primary Completion
2024-10-11
Completion
2024-10-11

Countries

  • United States

Study Locations

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Entities

Companies

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06584539 on ClinicalTrials.gov