Comparing Designs for Restaurant "Eco-Labels"

Completed · Not applicable

Conditions studied: Food Preferences

In brief

The aim of this study is to compare responses to 5 different types of labels for restaurant menus: 1) Control (non-sustainability-label: neutral labels not referencing environmental sustainability); 2) Numeric text-only sustainability label; 3) Endorsement text-only sustainability label; 4) Endorsement icon-only sustainability label; 5) Endorsement text-plus-icon sustainability label. Participants will be randomized to 1 of the 5 labeling arms above. Each participant will view 3 labels (shown in random order) from their randomly assigned labeling arm and respond to survey questions about each label (e.g., attention, perceived effectiveness).

Key facts

Study ID

NCT05953246

Run by

Stanford University

People needed

2207

Starts

2023-08-07

Expected to finish

2023-08-07

Last updated by the study team

2023-08-16

Who can join

Age: 18 and older. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Participants will be US adults
• Ages 18 or older
• With an over-sample of adults (50% of total sample) 18-29 years

You may not qualify if…

• Younger than 18
• Non-US

Where it is running

• Stanford School of Medicine — Palo Alto, California, United States

Full record on ClinicalTrials.gov

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