10,003
Views
31
CrossRef citations to date
0
Altmetric
Articles

Carbon labels on restaurant menus: do people pay attention to them?

ORCID Icon, ORCID Icon & ORCID Icon
Pages 51-68 | Received 27 May 2019, Accepted 11 Sep 2019, Published online: 15 Oct 2019

References

  • Albright, C. L., Flora, J. A., & Fortmann, S. P. (1990). Restaurant menu labeling: Impact of nutrition information on entree sales and patron attitudes. Health Education Quarterly, 17(2), 157–167. doi:10.1177/109019819001700203
  • Anderson, L., Mastrangelo, C., Chase, L., Kestenbaum, D., & Kolodinsky, J. (2013). Eco-labeling motorcoach operators in the North American travel tour industry: Analyzing the role of tour operators. Journal of Sustainable Tourism, 21(5), 750–764. doi:10.1080/09669582.2012.709859
  • Araña, J. E., & León, C. J. (2016). Are tourists animal spirits? Evidence from a field experiment exploring the use of non-market based interventions advocating sustainable tourism. Journal of Sustainable Tourism, 24(3), 430–445. doi:10.1080/09669582.2015.1101128
  • Atalay, A. S., Bodur, H. O., & Rasolofoarison, D. (2012). Shining in the center: Central gaze cascade effect on product choice. Journal of Consumer Research, 39(4), 848–866. doi:10.1086/665984
  • Beattie, G. (2012). Psychological effectiveness of carbon labelling. Nature Climate Change, 2(4), 214–217. doi:10.1038/nclimate1468
  • Beattie, G., & McGuire, L. (2015). Harnessing the unconscious mind of the consumer: How implicit attitudes predict pre-conscious visual attention to carbon footprint information on products. Semiotica, 2015(204), 253–290. doi:10.1515/sem-2014-0079
  • Beattie, G., McGuire, L., & Sale, L. (2010). Do we actually look at the carbon footprint of a product in the initial few seconds? An experimental analysis of unconscious eye movements. International Journal of Environmental, Cultural, Economic & Social Sustainability, 6(1), 47–65. doi:10.18848/1832-2077/CGP/v06i01/54719
  • Berry, T., Crossley, D., & Jewell, J. (2008). Check-out carbon: The role of carbon labelling in delivering a low-carbon shopping basket. Retrieved from https://www.criticaleye.com/inspiring/insights-servfile.cfm?id=830&view=1
  • Biel, A. L. (1993). Ad research in the US-hurdle or help? A brief review of the state of the art. Admap, pp. 27–29.
  • Bjørner, T. B., Hansen, L. G., & Russell, C. S. (2004). Environmental labeling and consumers’ choice – An empirical analysis of the effect of the Nordic Swan. Journal of Environmental Economics and Management, 47(3), 411–434.
  • Buckley, R. (2002). Tourism ecolabels. Annals of Tourism Research, 29(1), 183–208. doi:10.1016/S0160-7383(01)00035-4
  • Buckley, R. (2012). Sustainability reporting and certification in tourism. Tourism Recreation Research, 37(1), 85–90. doi:10.1080/02508281.2012.11081692
  • Buckley, R. (2013). Sustainability: Three reasons for eco-label failure. Nature, 500(7461), 151. doi:10.1038/500151c
  • Byrne, M., Anderson, J., Douglass, S., & Matessa, M. (1999). Eye tracking the visual search of click-down menus. Paper presented at the Human Factors in Computing Systems: CHI ’99, Pittsburgh, Pennsylvania, USA.
  • Cadario, R., & Chandon, P. (2017). Which healthy eating nudges work best? A meta-analysis of behavioral interventions in field experiments (Working Paper Report, Fontainebleau, France).
  • Chajut, E., & Algom, D. (2003). Selective attention improves under stress: Implications for theories of social cognition. Journal of Personality and Social Psychology, 85(2), 231–248. doi:10.1037/0022-3514.85.2.231
  • Campbell-Arvai, V., Arvai, J., & Kalof, L. (2014). Motivating sustainable food choices: The role of nudges, value orientation, and information provision. Environment and Behavior, 46(4), 453–475. doi:10.1177/0013916512469099
  • Campbell, J. M., & DiPietro, R. B. (2014). Sign of the times: Testing consumer response to local food signage within a casual dining restaurant. Journal of Retailing and Consumer Services, 21(5), 812–823. doi:10.1016/j.jretconser.2014.06.010
  • Campbell, J., DiPietro, R. B., & Remar, D. (2014). Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay. International Journal of Hospitality Management, 42, 39–49. doi:10.1016/j.ijhm.2014.05.014
  • Cerf, M., Harel, J., Einhaeuser, W., & Koch, C. (2008). Predicting human gaze using low-level saliency combined with face detection. Paper presented at the Advances in Neural Information Processing Systems Conference, Cambridge, MA.
  • Cerqua, A. (2017). The signalling effect of eco-labels in modern coastal tourism. Journal of Sustainable Tourism, 25(8), 1159–1180. doi:10.1080/09669582.2016.1257014
  • Chandon, P. (2002). Do we know what we look at? An eye-tracking study of visual attention and memory for brands at the point of purchase (Working Paper Report, Fontainebleau, France).
  • Christianson, S.-Å., Loftus, E. F., Hoffman, H., & Loftus, G. R. (1991). Eye fixations and memory for emotional events. Journal of Experimental Psychology: Learning, Memory, and Cognition, 17(4), 693–701. doi:10.1037//0278-7393.17.4.693
  • Cohen, M. A., & Vandenbergh, M. P. (2012). The potential role of carbon labeling in a green economy. Energy Economics, 34, S53–S63. doi:10.1016/j.eneco.2012.08.032
  • Darby, K., Batte, M. T., Ernst, S., & Roe, B. (2008). Decomposing local: A conjoint analysis of locally produced foods. American Journal of Agricultural Economics, 90(2), 476–486. doi:10.1111/j.1467-8276.2007.01111.x
  • de Vries, M., & de Boer, I. J. M. (2010). Comparing environmental impacts for livestock products: A review of life cycle assessments. Livestock Science, 128(1–3), 1–11. doi:10.1016/j.livsci.2009.11.007
  • do Valle, P. O., Pintassilgo, P., Matias, A., & André, F. (2012). Tourist attitudes towards an accommodation tax earmarked for environmental protection: A survey in the Algarve. Tourism Management, 33(6), 1408–1416. doi:10.1016/j.tourman.2012.01.003
  • Dowray, S., Swartz, J. J., Braxton, D., & Viera, A. J. (2013). Potential effect of physical activity based menu labels on the calorie content of selected fast food meals. Appetite, 62, 173–181.
  • Duchowski, A. (2007). Eye tracking methodology: Theory and practice (3rd ed.). United Kingdom: Springer.
  • Eijgelaar, E., Nawijn, J., Barten, C., Okuhn, L., & Dijkstra, L. (2016). Consumer attitudes and preferences on holiday carbon footprint information in the Netherlands. Journal of Sustainable Tourism, 24(3), 398–411. doi:10.1080/09669582.2015.1101129
  • Esparon, M., Gyuris, E., & Stoeckl, N. (2014). Does ECO certification deliver benefits? An empirical investigation of visitors’ perceptions of the importance of ECO certification's attributes and of operators’ performance. Journal of Sustainable Tourism, 22(1), 148–169. doi:10.1080/09669582.2013.802325
  • Fairweather, J. R., Maslin, C., & Simmons, D. G. (2005). Environmental values and response to ecolabels among international visitors to New Zealand. Journal of Sustainable Tourism, 13(1), 82–98. doi:10.1080/17501220508668474
  • Feldmann, C., & Hamm, U. (2015). Consumers’ perceptions and preferences for local food: A review. Food Quality and Preference, 40, 152–164. doi:10.1016/j.foodqual.2014.09.014
  • Feucht, Y., & Zander, K. (2017). Consumers' willingness to pay for climate-friendly food in European countries. Paper presented at the System Dynamics and Innovation in Food Networks.
  • Filimonau, V., Lemmer, C., Marshall, D., & Bejjani, G. (2017). Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design. Journal of Cleaner Production, 144, 161–170. doi:10.1016/j.jclepro.2017.01.010
  • Flybe. (2018). Eco-labelling scheme. Retrieved from https://www.flybe.com/corporate/sustainability/eco-labelling-scheme/
  • Font, X., & Buckley, R. (2001). Tourism ecolabelling certification and promotion of sustainable management. Wallingford, CT: CAB International.
  • Font, X., & McCabe, S. (2017). Sustainability and marketing in tourism: Its contexts, paradoxes, approaches, challenges and potential. Journal of Sustainable Tourism, 25(7), 869–883. doi:10.1080/09669582.2017.1301721
  • Frash, R. E., DiPietro, R., & Smith, W. (2015). Pay more for mclocal? Examining motivators for willingness to pay for local food in a chain restaurant setting. Journal of Hospitality Marketing & Management, 24(4), 411–434. doi:10.1080/19368623.2014.911715
  • Fuerte Hoteles. (2018). Huella de carbono. Retrieved from http://www.fuertehoteles.com/grupo-el-fuerte/huella-de-carbono/
  • Gadema, Z., & Oglethorpe, D. (2011). The use and usefulness of carbon labelling food: A policy perspective from a survey of UK supermarket shoppers. Food Policy, 36(6), 815–822. doi:10.1016/j.foodpol.2011.08.001
  • Garnett, T. (2011). Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy, 36, S23–S32. doi:10.1016/j.foodpol.2010.10.010
  • Gössling, S. (2011). Mitigation: Management. In S. Gössling (Ed.), Carbon management in tourism mitigating the impacts on climate change (pp. 154–244). London: Routledge.
  • Gössling, S., & Buckley, R. (2016). Carbon labels in tourism: Persuasive communication? Journal of Cleaner Production, 111, 358–369. doi:10.1016/j.jclepro.2014.08.067
  • Gössling, S., & Peeters, P. (2015). Assessing tourism's global environmental impact 1900–2050. Journal of Sustainable Tourism, 23(5), 639–659. doi:10.1080/09669582.2015.1008500
  • Grunert, K., G. (2011). Sustainability in the food sector: A consumer behaviour perspective. International Journal on Food System Dynamics, 2(3), 207–218.
  • Guéguen, N., Jacob, C., & Ardiccioni, R. (2012). Effect of watermarks as visual cues for guiding consumer choice: An experiment with restaurant menus. International Journal of Hospitality Management, 31(2), 617–619. doi:10.1016/j.ijhm.2011.04.008
  • Hallström, E., Carlsson-Kanyama, A., & Börjesson, P. (2015). Environmental impact of dietary change: A systematic review. Journal of Cleaner Production, 91, 1–11. doi:10.1016/j.jclepro.2014.12.008
  • Hand, M. S., & Martinez, S. (2010). Just what does local mean. Choices, 25(1), 13–18.
  • Hartikainen, H., Roininen, T., Katajajuuri, J.-M., & Pulkkinen, H. (2014). Finnish consumer perceptions of carbon footprints and carbon labelling of food products. Journal of Cleaner Production, 73, 285–293. doi:10.1016/j.jclepro.2013.09.018
  • Hou, Y., Yang, W., & Sun, Y. (2017). Do pictures help? The effects of pictures and food names on menu evaluations. International Journal of Hospitality Management, 60, 94–103. doi:10.1016/j.ijhm.2016.10.008
  • Huang, L., & Lu, J. (2016). The impact of package color and the nutrition content labels on the perception of food healthiness and purchase intention. Journal of Food Products Marketing, 22(2), 191–218. doi:10.1080/10454446.2014.1000434
  • Johnston, W. A., & Dark, V. J. (1986). Selective attention. Annual Review of Psychology, 37(1), 43–75.
  • Jun, S. H., & Vogt, C. (2013). Travel information processing applying a dual-process model. Annals of Tourism Research, 40, 191–212.
  • Juvan, E., & Dolnicar, S. (2014). The attitude–behaviour gap in sustainable tourism. Annals of Tourism Research, 48, 76–95.
  • Juvan, E., & Dolnicar, S. (2016). Measuring environmentally sustainable tourist behaviour. Annals of Tourism Research, 59, 30–44.
  • Karlsson, L., & Dolnicar, S. (2016). Does eco certification sell tourism services? Evidence from a quasi-experimental observation study in Iceland. Journal of Sustainable Tourism, 24(5), 694–714.
  • Kim, E., Tang, L., Meusel, C., & Gupta, M. (2018). Optimization of menu-labeling formats to drive healthy dining: An eye tracking study. International Journal of Hospitality Management, 70, 37–48.
  • Kozak, M., & Nield, K. (2004). The role of quality and eco-labelling systems in destination benchmarking. Journal of Sustainable Tourism, 12(2), 138–148.
  • Krajbich, I., Armel, C., & Rangel, A. (2010). Visual fixations and the computation and comparison of value in simple choice. Nature Neuroscience, 13(10), 1292–1298.
  • LaBerge, D. L. (1995). Attentional processing: The brain's art of mindfulness. Cambridge, MA: Harvard University Press.
  • Lassen, A. D., Lehmann, C., Andersen, E. W., Werther, M. N., Thorsen, A. V., Trolle, E., … Tetens, I. (2016). Gender differences in purchase intentions and reasons for meal selection among fast food customers – Opportunities for healthier and more sustainable fast food. Food Quality and Preference, 47, 123–129. doi:10.1016/j.foodqual.2015.06.011
  • Lenzen, M., Sun, Y.-Y., Faturay, F., Ting, Y.-P., Geschke, A., & Malik, A. (2018). The carbon footprint of global tourism. Nature Climate Change, 8(6), 522–528.
  • Lu, L., & Chi, C. G.-Q. (2018). Examining diners’ decision-making of local food purchase: The role of menu stimuli and involvement. International Journal of Hospitality Management, 69, 113–123.
  • Lucas, K., Brooks, M., Darnton, A., & Jones, J. E. (2008). Promoting pro-environmental behaviour: Existing evidence and policy implications. Environmental Science & Policy, 11(5), 456–466.
  • Marlow, H. J., Hayes, W. K., Soret, S., Carter, R. L., Schwab, E. R., & Sabate, J. (2009). Diet and the environment: Does what you eat matter?. The American Journal of Clinical Nutrition, 89(5), 1699S–1703S. doi:10.3945/ajcn.2009.26736Z
  • Max-Burgers. (2018). Klimatmarkt meny (carbon-labelled menu). Retrieved from www.max.se/sv/Ansvar/Klimatdeklaration/
  • Michaud, C., Llerena, D., & Joly, I. (2013). Willingness to pay for environmental attributes of non-food agricultural products: A real choice experiment. European Review of Agricultural Economics, 40(2), 313–329.
  • Onozaka, Y., Hu, W., & Thilmany, D. D. (2016). Can eco-labels reduce carbon emissions? Market-wide analysis of carbon labeling and locally grown fresh apples. Renewable Agriculture and Food Systems, 31(2), 122–138.
  • Onozaka, Y., & McFadden, D. T. (2011). Does local labeling complement or compete with other sustainable labels? A conjoint analysis of direct and joint values for fresh produce claim. American Journal of Agricultural Economics, 93(3), 693–706.
  • Orquin, J. L., & Loose, S. M. (2013). Attention and choice: A review on eye movements in decision making. Acta Psychologica, 144(1), 190–206. doi:10.1016/j.actpsy.2013.06.003
  • Orquin, J. L., Scholderer, J., & Jeppesen, H. B. (2012). What you see is what you buy: How saliency and surface size of packaging elements affect attention and choice. Paper presented at the Society for Advancement of Behavioural Economics, Granada, Spain.
  • Ottman, J. (2011). The new rules of green marketing. San Francisco, CA: Berrett-Koehler.
  • Pieters, R., & Warlop, L. (1999). Visual attention during brand choice: The impact of time pressure and task motivation. International Journal of Research in Marketing, 16(1), 1–16.
  • Pieters, R., Warlop, L., & Wedel, M. (2002). Breaking through the clutter: Benefits of advertisement originality and familiarity for brand attention and memory. Management Science, 48(6), 765–781.
  • Pulkkinen, H., Roininen, T., Katajajuuri, J.-M., & Järvinen, M. (2016). Development of a climate choice meal concept for restaurants based on carbon footprinting. The International Journal of Life Cycle Assessment, 21(5), 621–630.
  • Rayner, K. (1998). Eye movements in reading and information processing: 20 years of research. Psychological Bulletin, 124(3), 372–422. doi:10.1037/0033-2909.124.3.372
  • Reale, S., & Flint, S. W. (2016). The impact of menu label design on visual attention, food choice and recognition: An eye tracking study. Journal of Sensory Studies, 31(4), 328–340.
  • Reiser, A., & Simmons, D. G. (2005). A quasi-experimental method for testing the effectiveness of ecolabel promotion. Journal of Sustainable Tourism, 13(6), 590–616.
  • Ro, T., Russell, C., & Lavie, N. (2001). Changing faces: A detection advantage in the flicker paradigm. Psychological Science, 12(1), 94–99.
  • Roberto, C. A., Larsen, P. D., Agnew, H., Baik, J., & Brownell, K. D. (2010). Evaluating the impact of menu labeling on food choices and intake. American Journal of Public Health, 100(2), 312–318. doi:10.2105/AJPH.2009.160226
  • Röös, E., & Tjärnemo, H. (2011). Challenges of carbon labelling of food products: A consumer research perspective. British Food Journal, 113(8), 982–996.
  • Rosbergen, E., Pieters, R., & Wedel, M. (1997). Visual attention to advertising: A segment-level analysis. Journal of Consumer Research, 24(3), 305–314.
  • Rosenthal, E. (2009). To cut global warming, Swedes study their plates. The New York Times. Retrieved from https://www.nytimes.com/2009/10/23/science/earth/23degrees.html
  • Russo, J. E. (1978). Eye fixations can save the world: A critical evaluation and a comparison between eye fixations and other information processing methodologies. Advances in Consumer Research, 5(1), 561–570.
  • Russo, J. E., & Leclerc, F. (1994). An eye-fixation analysis of choice processes for consumer nondurables. Journal of Consumer Research, 21(2), 274–290.
  • Samant, S. S., & Seo, H.-S. (2016). Effects of label understanding level on consumers’ visual attention toward sustainability and process-related label claims found on chicken meat products. Food Quality and Preference, 50, 48–56. doi:10.1016/j.foodqual.2016.01.002
  • Schaefer, F., & Blanke, M. (2014). Opportunities and challenges of carbon footprint, climate or CO2 labelling for horticultural products. Erwerbs-Obstbau, 56(2), 73–80. doi:10.1007/s10341-014-0206-6
  • Schwebler, S. A., Harrington, R. J., & Ottenbacher, M. C. (2018). Calorie disclosure and color-coding on QSR menus: A multi-method approach using eye-tracking technology, grouping and surveys. International Journal of Hospitality & Tourism Administration. doi:10.1080/15256480.2018.1429339
  • Shimojo, S., Simion, C., Shimojo, E., & Scheier, C. (2003). Gaze bias both reflects and influences preference. Nature Neuroscience, 6(12), 1317–1322. doi:10.1038/nn1150
  • Spaargaren, G., van Koppen, C. S. A., Janssen, A. M., Hendriksen, A., & Kolfschoten, C. J. (2013). Consumer responses to the carbon labelling of food: A real life experiment in a canteen practice. Sociologia Ruralis, 53(4), 432–453. doi:10.1111/soru.12009
  • Stehfest, E., Bouwman, L., Vuuren, D., Elzen, M., Eickhout, B., & Kabat, P. (2009). Climate benefits of changing diet. Climatic Change, 95(1–2), 83–102. doi:10.1007/s10584-008-9534-6
  • Strong, E. K. (1925). Theories of selling. Journal of Applied Psychology, 9(1), 75–86. doi:10.1037/h0070123
  • Teevan, J., Alvarado, C., Ackerman, M. S., & Karger, D. R. (2004). The perfect search engine is not enough: A study of orienteering behavior in directed search. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (pp. 415–422).
  • Teisl, M. F., Roe, B., & Hicks, R. L. (2002). Can Eco-labels tune a market? Evidence from Dolphin-Safe labeling. Journal of Environmental Economics and Management, 43(3), 339–359. doi:10.1006/jeem.2000.1186
  • Telfer, D. J., & Wall, G. (2000). Strengthening backward economic linkages: Local food purchasing by three Indonesian hotels. Tourism Geographies, 2(4), 421–447. doi:10.1080/146166800750035521
  • Theeuwes, J., & Van der Stigchel, S. (2006). Faces capture attention: Evidence from inhibition of return. Visual Cognition, 13(6), 657–665. doi:10.1080/13506280500410949
  • Thøgersen, J., & Nielsen, K. S. (2016). A better carbon footprint label. Journal of Cleaner Production, 125, 86–94. doi:10.1016/j.jclepro.2016.03.098
  • Tilman, D., & Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515(7528), 518–522. doi:10.1038/nature13959
  • Tobii. (2003). Tobii technology user manual. Retrieved from http://www.tobiipro.com/siteassets/tobii-pro/user-manuals/tobii-pro-tx300-eye-tracker-user-manual.pdf
  • United Nations Environment Programme (UNEP). (2007). Global environment outlook (GEO4): Environment for development. Nairobi: UNEP.
  • Upham, P., Dendler, L., & Bleda, M. (2011). Carbon labelling of grocery products: Public perceptions and potential emissions reductions. Journal of Cleaner Production, 19(4), 348–355.
  • Van Loo, E. J., Caputo, V., Nayga, R. M., Seo, H.-S., Zhang, B., & Verbeke, W. (2015). Sustainability labels on coffee: Consumer preferences, willingness-to-pay and visual attention to attributes. Ecological Economics, 118, 215–225. doi:10.1016/j.ecolecon.2015.07.011
  • Van Loon, R., & Rouwendal, J. (2017). Travel purpose and expenditure patterns in city tourism: Evidence from the Amsterdam Metropolitan Area. Journal of Cultural Economics, 41(2), 109–127. doi:10.1007/s10824-017-9293-1
  • Vanclay, J. K., Shortiss, J., Aulsebrook, S., Gillespie, A. M., Howell, B. C., Johanni, R., … Yates, J. (2011). Customer response to carbon labelling of groceries. Journal of Consumer Policy, 34(1), 153–160. doi:10.1007/s10603-010-9140-7
  • Vandenbergh, M. P., Dietz, T., & Stern, P. C. (2011). Time to try carbon labelling. Nature Climate Change, 1(1), 4–6. doi:10.1038/nclimate1071
  • Visschers, V. H. M., & Siegrist, M. (2015). Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction. Appetite, 95, 475–483. doi:10.1016/j.appet.2015.08.013
  • Wansink, B., Painter, J., & van Ittersum, K. (2001). Descriptive menu labels' effect on sales. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 68–72. doi:10.1177/0010880401426008
  • Wedel, M., & Pieters, R. (2008). A review of eye-tracking research in marketing. In N. K. Malhutra (Ed.), Review of marketing research (pp. 123–147). Armonk, NY: Sharpe.
  • White, P., Sharp, V., Darnton, A., Downing, P., Inman, A., Strange, K., & Garnett, T. (2009). Food synthesis review summary report. London: Social Marketing Practice et al.
  • Yang, S. S. (2012). Eye movements on restaurant menus: A revisitation on gaze motion and consumer scanpaths. International Journal of Hospitality Management, 31(3), 1021–1029. doi:10.1016/j.ijhm.2011.12.008
  • Yepes, M. F. (2015). Mobile tablet menus: Attractiveness and impact of nutrition labeling formats on millennials’ food choices. Cornell Hospitality Quarterly, 56(1), 58–67. doi:10.1177/1938965514546371
  • Zielinski, S., & Botero, C. (2015). Are eco-labels sustainable? Beach certification schemes in Latin America and the Caribbean. Journal of Sustainable Tourism, 23(10), 1550–1572. doi:10.1080/09669582.2015.1047376