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Carbon Label at a University Restaurant – Label Implementation and Evaluation

Citations

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Cited by:

  1. Jingyang Duan & Mingyang Zhang & Baodong Cheng, 2023. "Study on Consumers’ Purchase Intentions for Carbon-Labeled Products," Sustainability, MDPI, vol. 15(2), pages 1-16, January.
  2. Gregg Sparkman & Elizabeth Weitz & Thomas N. Robinson & Neil Malhotra & Gregory M. Walton, 2020. "Developing a Scalable Dynamic Norm Menu-Based Intervention to Reduce Meat Consumption," Sustainability, MDPI, vol. 12(6), pages 1-38, March.
  3. Peng, Yifeng & Tao, Xiangyang & Hong, Jingke & Sun, Lulu & Yuan, Xin, 2024. "Understanding the optimal strategy of carbon labelled product advertising delivery: A dynamic differential equation analysis," Journal of Retailing and Consumer Services, Elsevier, vol. 81(C).
  4. Ambec, Stefan & Andersson, Henrik & Cezera, Stéphane & Kanay, Ayşegül & Ouvrard, Benjamin & Panzone, Luca A. & Simon, Sebastian, 2025. "Taxing and nudging to reduce carbon emissions," TSE Working Papers 25-1690, Toulouse School of Economics (TSE), revised Jan 2026.
  5. Schleich, Joachim & Alsheimer, Sven, 2022. "How much are individuals willing to pay to offset their carbon footprint? The role of information disclosure and social norms," Working Papers "Sustainability and Innovation" S10/2022, Fraunhofer Institute for Systems and Innovation Research (ISI).
  6. Isabel Carrero & Carmen Valor & Estela Díaz & Victoria Labajo, 2021. "Designed to Be Noticed: A Reconceptualization of Carbon Food Labels as Warning Labels," Sustainability, MDPI, vol. 13(3), pages 1-14, February.
  7. Chakravarty, Sujoy & Mishra, Rajan, 2019. "Using social norms to reduce paper waste: Results from a field experiment in the Indian Information Technology sector," Ecological Economics, Elsevier, vol. 164(C), pages 1-1.
  8. de Boer, Joop & Aiking, Harry, 2021. "Climate change and species decline: Distinct sources of European consumer concern supporting more sustainable diets," Ecological Economics, Elsevier, vol. 188(C).
  9. Gan, Yu Shuang & Hinvest, Neal Stuart, 2025. "Quantifying the value of carbon label information in food choice using drift diffusion modelling," Journal of choice modelling, Elsevier, vol. 56(C).
  10. Amelie Griesoph & Stefan Hoffmann & Christine Merk & Katrin Rehdanz & Ulrich Schmidt, 2021. "Guess What …?—How Guessed Norms Nudge Climate-Friendly Food Choices in Real-Life Settings," Sustainability, MDPI, vol. 13(15), pages 1-18, August.
  11. Lohmann, Paul M. & Gsottbauer, Elisabeth & Doherty, Anya & Kontoleon, Andreas, 2022. "Do carbon footprint labels promote climatarian diets? Evidence from a large-scale field experiment," Journal of Environmental Economics and Management, Elsevier, vol. 114(C).
  12. Soregaroli, Claudio & Ricci, Elena Claire & Stranieri, Stefanella & Nayga, Rodolfo M. & Capri, Ettore & Castellari, Elena, 2021. "Carbon footprint information, prices, and restaurant wine choices by customers: A natural field experiment," Ecological Economics, Elsevier, vol. 186(C).
  13. Mostafizur, Rahman Md. & Asma, Khatun Mst. & Islam, Moinul & Saijo, Tatsuyoshi & Kotani, Koji, 2025. "Does future design induce people to make a persistent change to sustainable food consumption?," Food Policy, Elsevier, vol. 135(C).
  14. Merk, Christine & Meissner, Leonie P. & Griesoph, Amelie & Hoffmann, Stefan & Schmidt, Ulrich & Rehdanz, Katrin, 2024. "No need for meat as most customers do not leave canteens on Veggie Days," Open Access Publications from Kiel Institute for the World Economy 306606, Kiel Institute for the World Economy.
  15. Yang, Mengqi & Lin, Boqiang, 2024. "Has there been a change in Chinese consumers’ willingness to pay for carbon labels?," Energy, Elsevier, vol. 306(C).
  16. Raphael Epperson & Esther Blanco & Loukas Balafoutas, 2024. "Targeted Information and Sustainable Consumption: Field Evidence," Working Papers 2024-10, Faculty of Economics and Statistics, Universität Innsbruck.
  17. Dominic Lemken & Daniele Asioli & Frederick Schoppa, 2024. "Attention to carbon footprints in food choices and the crowding out effect of attention‐leading nudges," Business Strategy and the Environment, Wiley Blackwell, vol. 33(8), pages 8493-8507, December.
  18. Paul Fesenfeld, Lukas & Maier, Maiken & Brazzola, Nicoletta & Stolz, Niklas & Sun, Yixian & Kachi, Aya, 2023. "How information, social norms, and experience with novel meat substitutes can create positive political feedback and demand-side policy change," Food Policy, Elsevier, vol. 117(C).
  19. Arnaud Lamy & Sandrine Costa & Lucie Sirieix & Ophélie Mugel & Maxime Michaud, 2025. "Tell me what you cook and I'll tell you who you are. A study of the influence of the representations and identities of aspiring chefs on their intentions to reduce meat in favour of plant-based dishes," Post-Print hal-05042097, HAL.
  20. Aysegul Kanay & Denis Hilton & Laetitia Charalambides & Jean-Baptiste Corrégé & Eva Inaudi & Laurent Waroquier & Stéphane Cézéra, 2021. "Making the carbon basket count: Goal setting promotes sustainable consumption in a simulated online supermarket," Post-Print hal-03403040, HAL.
  21. Casati, Mirta & Soregaroli, Claudio & Rommel, Jens & Luzzani, Gloria & Stranieri, Stefanella, 2023. "Please keep ordering! A natural field experiment assessing a carbon label introduction," Food Policy, Elsevier, vol. 120(C).
  22. Buratto, Arianna & Lotti, Lorenzo, 2024. "Encouraging sustainable food consumption through nudges: An experiment with menu labels," Ecological Economics, Elsevier, vol. 216(C).
  23. Toke R. Fosgaard & Alice Pizzo & Sally Sadoff, 2024. "Do People Respond to the Climate Impact of their Behavior? The Effect of Carbon Footprint Information on Grocery Purchases," Environmental & Resource Economics, Springer;European Association of Environmental and Resource Economists, vol. 87(7), pages 1847-1886, July.
  24. Dannenberg, Astrid & Weingärtner, Eva, 2023. "The effects of observability and an information nudge on food choice," Journal of Environmental Economics and Management, Elsevier, vol. 120(C).
  25. Laffan, Kate, 2024. "Context counts: an exploration of the situational correlates of meat consumption in three Western European countries," LSE Research Online Documents on Economics 123009, London School of Economics and Political Science, LSE Library.
  26. Nathalie J. Lambrecht & Lesli Hoey & Alex Bryan & Martin Heller & Andrew D. Jones, 2023. "Limiting red meat availability in a university food service setting reduces food-related greenhouse gas emissions by one-third," Climatic Change, Springer, vol. 176(6), pages 1-20, June.
  27. Maksim Godovykh & Alan Fyall & Carissa Baker, 2024. "Sustainable Labels in Tourism Practice: The Effects of Sustainable Hotel Badges on Guests’ Attitudes and Behavioral Intentions," Sustainability, MDPI, vol. 16(6), pages 1-12, March.
  28. Danilo Bertoni & Daniele Cavicchioli & Franco Donzelli & Giovanni Ferrazzi & Dario G. Frisio & Roberto Pretolani & Elena Claire Ricci & Vera Ventura, 2018. "Recent Contributions of Agricultural Economics Research in the Field of Sustainable Development," Agriculture, MDPI, vol. 8(12), pages 1-20, December.
  29. Casati, Mirta & Stranieri, Stefanella & Rommel, Jens & Medici, Riccardo & Soregaroli, Claudio, 2022. "The impact of a carbon footprint label on food orders: A natural field experiment in a full-service restaurant," 2022 Annual Meeting, July 31-August 2, Anaheim, California 322144, Agricultural and Applied Economics Association.
  30. Rashmit S. Arora & Daniel A. Brent & Edward C. Jaenicke, 2020. "Is India Ready for Alt-Meat? Preferences and Willingness to Pay for Meat Alternatives," Sustainability, MDPI, vol. 12(11), pages 1-20, May.
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