Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
3147 participants
INTERVENTIONAL
2024-09-30
2024-10-11
Brief Summary
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Detailed Description
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Participants will complete a between-subjects online randomized experiment. They will perform 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. They will be randomized to 1 of 2 conditions: 1) eco-labels or 2) control. In the eco-labels condition, participants will order from a restaurant menu with eco-labels next to more sustainable menu items. In the control condition, participants will order from a restaurant menu without eco-labels. The investigators will record participants' selections from the menu. After completing the ordering task, participants will complete an online survey.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
PREVENTION
NONE
Study Groups
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Eco-labels
Participants will view a mock restaurant menu based on a popular US sit-down restaurant. They will be instructed to select the item or items they would like to order from the restaurant. The menu will display eco-labels next to more sustainable menu appetizers and entrees (i.e., appetizers and entrees that are in the bottom half of carbon footprints \[i.e., greenhouse gas emissions in CO2-equivalents associated with production of the item\] among appetizers and entrees).
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."
Control
Participants will view a mock restaurant menu based on a popular US sit-down restaurant. They will be instructed to select the item or items they would like to order from the restaurant. The menus will not display eco-labels.
No interventions assigned to this group
Interventions
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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."
Eligibility Criteria
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Inclusion Criteria
* Reside in the US
* Can read and speak English
Exclusion Criteria
* Reside outside of the United States
* Unable to complete a survey in English
18 Years
ALL
Yes
Sponsors
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Harvard Pilgrim Health Care
OTHER
Stanford University
OTHER
Responsible Party
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Joshua Petimar
Assistant Professor, Population Medicine
Principal Investigators
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Joshua Petimar, ScD
Role: PRINCIPAL_INVESTIGATOR
Harvard Pilgrim Health Care Institute
Anna Grummon, PhD
Role: PRINCIPAL_INVESTIGATOR
Stanford University
Locations
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Harvard Pilgrim Health Care Institute
Boston, Massachusetts, United States
Countries
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References
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Grummon AH, Zeitlin AB, Lee CJY, Collis C, Cleveland LP, Musicus AA, Petimar J. Ecolabels and the Healthfulness and Carbon Footprint of Restaurant Meal Selections: A Randomized Clinical Trial. JAMA Netw Open. 2025 Aug 1;8(8):e2524773. doi: 10.1001/jamanetworkopen.2025.24773.
Provided Documents
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Document Type: Statistical Analysis Plan
Other Identifiers
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2000970
Identifier Type: -
Identifier Source: org_study_id
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