Reducing the carbon footprint of a high street restaurant chain by nudging consumers toward healthier, lower carbon meals

Other investigators

Datin Shah, City, University of London Eleni Mantzari, City University of London Carsten Allefeld, City University of London Andy Jones, Liverpool John Moores University Amy Finlay, Liverpool University

Description

Members of the hospitality sector are seeking to reduce their carbon footprint by shifting customer menu choices toward lower emission options. We will test the effects of different strategies in different types of settings. Results will help identify how strategy type may be better matched to food outlet type.

Project keywords

(1) Carbon footprint (2) Menu labelling (3) Point-of-decision prompts (4) Dietary change

Outputs

Details of this programme of work (Helping citizens make lower carbon footprint menu choices) were presented to hospitality sector representatives at Zero Carbon Forum’s June 2024 members’ meeting.

Email contact

katy.tapper.1@city.ac.uk