Calorie and carbon labels on menus in Chinese restaurants: effects of label presence and presentation format on customer behavior and brand perceptions

ABSTRACT

This study employed a 2 (calorie and carbon emission) × 2 (numeric and reference) experimental design to assess the impact of displaying nutritional and environmental information on menus in hotel’s Chinese restaurant. Unlike previous studies primarily focused on simulated intention, it captured consumer actual behavior and perception. While such information did not significantly affect dietary choices, the inclusion of carbon emission information had a positive influence on perceived social responsibility. The reference format proved effective in enhancing transparency, especially when the information was complex. This research offers practical insights for restaurants to effectively communicate their commitment to health and sustainability.

KEYWORDS:

• Calories
• carbon emission
• Chinese restaurant
• communication
• dietary choice
• hotel
• life cycle analysis
• menu
• social responsibility
• transparency

Acknowledgments

This project is funded by The Hong Kong Polytechnic University under Grant (G-UAPP); and City University of Hong Kong under Grant (CityU 11219622).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by the Hong Kong Polytechnic University [G-UAPP]; School of Energy and Environment, City University of Hong Kong [CityU 11219622].