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Climate Labels for Restaurant Menus Pilot

NCT06651060 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16181

Last updated 2025-03-21

No results posted yet for this study

Summary

The aim of this study is to compare responses to 6 different types of labels for restaurant menus: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Participants will be randomized to 1 of these 6 labeling arms. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item they would like, and then respond to survey questions about each label.

Conditions

  • Food Selection

Interventions

BEHAVIORAL

Menu label

Participants will view a sample of items from a restaurant menu, displayed with labels

Sponsors & Collaborators

  • University of California, Davis

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-12-23
Primary Completion
2025-02-13
Completion
2025-02-13

Countries

  • United States

Study Locations

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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 NCT06651060 on ClinicalTrials.gov