How carbon labels and clever menu design can cut the impact of dining

Read the full story at GreenBiz.

In a new paper, psychologist Ann-Katrin Betz and her colleagues at the University of Würzburg in Germany studied the design of restaurant menus. They tested how adding carbon labels indicating the greenhouse gas emissions per dish and changing the default menu options (those featured most prominently) to foods with a lower impact on the climate affected the choices people make when eating out.

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