NutritionNCT06584539
Eco-labels on Restaurant Menus
A study testing Eco-Labels in people with Nutrition and Food Selection, run by Harvard Pilgrim Health Care at 1 site in United States.
Trial summary
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections from a restaurant menu. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Nutrition, Food Selection, Food Preferences
- What is being tested?
- Eco-Labels
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 3,147 participants
- Where
- 1 siteUnited States
- Study dates
- 30 Sep 2024to 11 Oct 2024
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Aged 18 years or older
- Reside in the US
- Can read and speak English
Who cannot join
- Under the age of 18 years
- Reside outside of the United States
- Unable to complete a survey in English
Trial locations and contacts
1 site in 1 country.
United States1 site
Harvard Pilgrim Health Care Institute
Boston, Massachusetts, 02215-3325
About this study
Official title: Online Randomized Experiment Evaluating Eco-Labels on Restaurant Menus
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections from a restaurant menu. US adults will complete 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. Participants will be randomized to a restaurant menu with or without eco-labels denoting more sustainable menu items. The investigators will record participants' selections from the menu. Participants will also answer survey questions.
Read the detailed description
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections. The survey research company Cloud Research will recruit a sample of approximately 3,100 US adults ages 18+ who read and speak English.
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
- Nutrition, Food Selection, Food Preferences, Dietary Habits, Healthy Diet
- Being tested
- Eco-Labels
- Medical subject headings
- Food Preferences, Feeding Behavior
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Eco-LabelsBehavioural
Eco-labels will be displayed next to more sustainable restaurant menu items. The labels will display an earth icon and the words "ENVIRONMENTALLY FRIENDLY."
| Study group | Role | What they receive |
|---|---|---|
| Eco-labels | Experimental | 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). Receives: Behavioral: Eco-Labels |
| Control | No intervention | 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. |
What is being measured
The primary outcome is the main question the study is designed to answer.
Healthfulness of participants' entrée and appetizer selections
The study will assess the healthfulness of participants' entrée and appetizer selections as the average Ofcom Nutrient Profiling Model score of the entrees and appetizers the participants select in the restaurant ordering task. Ofcom Nutrient Profiling Model scores will be calculated for each item participants select. Items receive higher Ofcom scores when they contain lower calorie, saturated fat, sodium, and sugar density, higher protein and fiber density, and more fruits, vegetables, legumes, and nuts. The investigators will calculate the average score across participants' entrée and appetizer selections. The Ofcom Nutrient Profiling Model score ranges from 0 to 100, where higher scores indicate healthier products.
Measured: Through study completion, an average of 15 minutes
Secondary outcomes (25)
Healthfulness of participants' restaurant selections
The study will assess the healthfulness of participants' restaurant selections as the average Ofcom Nutrient Profiling Model score of the menu items the participants select in the restaurant ordering task. Ofcom Nutrient Profiling Model scores will be calculated for each item participants select. Items receive higher Ofcom scores when they contain lower calorie, saturated fat, sodium, and sugar density, higher protein and fiber density, and more fruits, vegetables, legumes, and nuts. The investigators will calculate the average score across participants' selections. The Ofcom Nutrient Profiling Model score ranges from 0 to 100, where higher scores indicate healthier products.
Measured: Through study completion, an average of 15 minutes
Calories selected from all items
The study will assess the number of calories participants select in the restaurant ordering task, calculated as the total number of calories selected across all menu items the participant selected in the restaurant ordering task. Higher values indicate higher calories selected.
Measured: Through study completion, an average of 15 minutes
Calories selected from entrees and appetizers
The study will assess the number of calories participants select from entrees and appetizers in the restaurant ordering task, calculated as the total number of calories selected across entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate higher calories selected.
Measured: Through study completion, an average of 15 minutes
Sodium selected from all items
The study will assess the amount of sodium participants select in the restaurant ordering task, calculated as the total sodium (in milligrams) selected across all menu items the participant selected in the restaurant ordering task. Higher values indicate higher sodium selected.
Measured: Through study completion, an average of 15 minutes
Sodium selected from entrees and appetizers
The study will assess the amount of sodium participants select from entrees and appetizers in the restaurant ordering task, calculated as the total sodium (in milligrams) selected across entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate higher sodium selected.
Measured: Through study completion, an average of 15 minutes
Saturated fat selected from all items
The study will assess the amount of saturated fat participants select in the restaurant ordering task, calculated as the total saturated fat (in grams) selected across all menu items the participant selected in the restaurant ordering task. Higher values indicate higher saturated fat selected.
Measured: Through study completion, an average of 15 minutes
Saturated fat selected from entrees and appetizers
The study will assess the amount of saturated fat participants select from entrees and appetizers in the restaurant ordering task, calculated as the total saturated fat (in grams) selected across entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate higher saturated fat selected.
Measured: Through study completion, an average of 15 minutes
Sugar selected from all items
The study will assess the amount of sugar participants select in the restaurant ordering task, calculated as the total sugar (in grams) selected across all menu items the participant selected in the restaurant ordering task. Higher values indicate higher sugar selected.
Measured: Through study completion, an average of 15 minutes
Sugar selected from entrees and appetizers
The study will assess the amount of sugar participants select from entrees and appetizers in the restaurant ordering task, calculated as the total sugar (in grams) selected across entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate higher sugar selected.
Measured: Through study completion, an average of 15 minutes
Fiber selected from all items
The study will assess the amount of fiber participants select in the restaurant ordering task, calculated as the total fiber (in grams) selected across all menu items the participant selected in the restaurant ordering task. Higher values indicate higher fiber selected.
Measured: Through study completion, an average of 15 minutes
Fiber selected from entrees and appetizers
The study will assess the amount of fiber participants select from entrees and appetizers in the restaurant ordering task, calculated as the total fiber (in grams) selected across entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate higher fiber selected.
Measured: Through study completion, an average of 15 minutes
Protein selected from all items
The study will assess the amount of protein participants select in the restaurant ordering task, calculated as the total protein (in grams) selected across all menu items the participant selected in the restaurant ordering task. Higher values indicate higher protein selected.
Measured: Through study completion, an average of 15 minutes
Protein selected from entrees and appetizers
The study will assess the amount of protein participants select from entrees and appetizers in the restaurant ordering task, calculated as the total protein (in grams) selected across entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate higher protein selected.
Measured: Through study completion, an average of 15 minutes
Carbon footprint of all items selected
The study will assess the carbon footprint of all items that participants select in the restaurant ordering task, calculated as the total carbon footprint (in CO2-equivalents) selected across all items the participant selected in the restaurant ordering task. Higher values indicate a larger carbon footprint of selected items.
Measured: Through study completion, an average of 15 minutes
Carbon footprint of entrees and appetizers selected
The study will assess the carbon footprint of all entrees and appetizers that participants select in the restaurant ordering task, calculated as the total carbon footprint (in CO2-equivalents) selected across all entrees and appetizers the participant selected in the restaurant ordering task. Higher values indicate a larger carbon footprint of selected items.
Measured: Through study completion, an average of 15 minutes
Noticing of eco-labels
The study will assess noticing of the eco-labels with 1 item: "When you were selecting items to order, did you notice any other labels next to menu items?" Response options will be "yes" (coded as 1) and "no" (coded as 0).
Measured: Through study completion, an average of 15 minutes
Thinking about the environmental effects of food
The study will assess thinking about the environmental effects of food while ordering with 1 item: "When you chose what to order from the menu, how much did you think about each of the following characteristics? Environmental sustainability." Response options will range from "Not at all" (coded as 1) to "A great deal" (coded as 5). Higher scores indicate more thinking about the environmental effects of food while ordering.
Measured: Through study completion, an average of 15 minutes
Thinking about the healthfulness of food
The study will assess thinking about the healthfulness of food while ordering with 1 item: "When you chose what to order from the menu, how much did you think about each of the following characteristics? Healthfulness." Response options will range from "Not at all" (coded as 1) to "A great deal" (coded as 5). Higher scores indicate more thinking about the healthfulness of food while ordering.
Measured: Through study completion, an average of 15 minutes
Thinking about the taste of food
The study will assess thinking about the taste of food while ordering with 1 item: "When you chose what to order from the menu, how much did you think about each of the following characteristics? Taste." Response options will range from "Not at all" (coded as 1) to "A great deal" (coded as 5). Higher scores indicate more thinking about the taste food while ordering.
Measured: Through study completion, an average of 15 minutes
Perceived sustainability of sustainable menu items
The study will assess perceived sustainability of sustainable menu items with 1 item: "How environmentally sustainable do you think this item is?" For this question, participants will be randomized to view an image of 1 of 13 more sustainable menu items. For participants in the ecolabels arm, the item will display an ecolabel. Response options will range from "Not at all" (coded as 1) to "Extremely" (coded as 5). Higher scores indicate higher perceived sustainability.
Measured: Through study completion, an average of 15 minutes
Perceived healthfulness of sustainable menu items
The study will assess perceived healthfulness of sustainable menu items with 1 item: "How healthy do you think this item is?" For this question, participants will be randomized to view an image of 1 of 13 more sustainable menu items. For participants in the ecolabels arm, the item will display an ecolabel. Response options will range from "Not at all" (coded as 1) to "Extremely" (coded as 5). Higher scores indicate higher perceived healthfulness.
Measured: Through study completion, an average of 15 minutes
Perceived tastiness of sustainable menu items
The study will assess perceived tastiness of sustainable menu items with 1 item: "How tasty do you think this item is?" For this question, participants will be randomized to view an image of 1 of 13 more sustainable menu items. For participants in the ecolabels arm, the item will display an ecolabel. Response options will range from "Not at all" (coded as 1) to "Extremely" (coded as 5). Higher scores indicate higher perceived tastiness.
Measured: Through study completion, an average of 15 minutes
Perceived sustainability of unsustainable menu items
The study will assess perceived sustainability of unsustainable menu items with 1 item: "How environmentally sustainable do you think this item is?" For this question, participants will be randomized to view an image of 1 of 13 less sustainable menu items. Response options will range from "Not at all" (coded as 1) to "Extremely" (coded as 5). Higher scores indicate higher perceived sustainability.
Measured: Through study completion, an average of 15 minutes
Perceived healthfulness of unsustainable menu items
The study will assess perceived healthfulness of unsustainable menu items with 1 item: "How healthy do you think this item is?" For this question, participants will be randomized to view an image of 1 of 13 less sustainable menu items. Response options will range from "Not at all" (coded as 1) to "Extremely" (coded as 5). Higher scores indicate higher perceived healthfulness.
Measured: Through study completion, an average of 15 minutes
Perceived tastiness of unsustainable menu items
The study will assess perceived tastiness of unsustainable menu items with 1 item: "How tasty do you think this item is?" For this question, participants will be randomized to view an image of 1 of 13 less sustainable menu items. Response options will range from "Not at all" (coded as 1) to "Extremely" (coded as 5). Higher scores indicate higher perceived tastiness.
Measured: Through study completion, an average of 15 minutes
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted5 Sep 2024
- Study start30 Sep 2024
- Primary completion11 Oct 2024
- Study completion11 Oct 2024
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (1)Papers the sponsor has linked to this study.
- Other trials for NutritionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Enrolment
- 3,147 participants (actual)
Sponsor and investigators
- Lead sponsor
- Harvard Pilgrim Health Care
- Sponsor type
- University, hospital or other
- Collaborators
- Stanford University
- Responsible party
- Principal investigator, Joshua Petimar, Harvard Pilgrim Health Care
- Investigators
- Joshua Petimar, ScD, Principal investigator, Harvard Pilgrim Health Care InstituteAnna Grummon, PhD, Principal investigator, Stanford University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06584539
- Sponsor's protocol ID
- 2000970
- Status last verified
- Feb 2025
- First submitted
- 9 Aug 2024
- Last updated
- 21 Feb 2025
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Yes: Investigators will post de-identified individual participant data in a public repository.
Publications
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.
PubMed 40758354
Study at a glance
From the registry record, last updated by the sponsor on 21 Feb 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Online Randomized Experiment Evaluating Eco-Labels on Restaurant Menus
- ClinicalTrials.gov ID
- NCT06584539
- Acronym / sponsor ID
- 2000970
- Conditions
- Nutrition, Food Selection, Food Preferences, Dietary Habits, Healthy Diet
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 3,147 participants (actual)
- Lead sponsor
- Harvard Pilgrim Health CareUniversity, hospital or other
- Collaborators
- Stanford University
- Study start
- 30 Sep 2024 (actual)
- Primary completion
- 11 Oct 2024 (actual)
- Study completion
- 11 Oct 2024 (actual)
- First posted
- 5 Sep 2024 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections from a restaurant menu. US adults will complete 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. Participants will be randomized to a restaurant menu with or without eco-labels denoting more sustainable menu items. The investigators will record participants' selections from the menu. Participants will also answer survey questions.
Detailed description
The goal of this study is to determine whether eco-labels denoting more sustainable menu items improve the healthfulness of participants' entrée and appetizer selections. The survey research company Cloud Research will recruit a sample of approximately 3,100 US adults ages 18+ who read and speak English.
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.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- None (open label)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Eco-labels | Experimental | Behavioral: Eco-LabelsParticipants 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). |
| Control | No intervention | –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. |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (3 listed)
- Aged 18 years or older
- Reside in the US
- Can read and speak English
Key exclusion criteria (3 listed)
- Under the age of 18 years
- Reside outside of the United States
- Unable to complete a survey in English
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Eco-LabelsEco-labels will be displayed next to more sustainable restaurant menu items. The labels will display an earth icon and the words "ENVIRONMENTALLY FRIENDLY." | Behavioural | Eco-labels |
Primary outcome
Healthfulness of participants' entrée and appetizer selections
Time frame: Through study completion, an average of 15 minutes
The study will assess the healthfulness of participants' entrée and appetizer selections as the average Ofcom Nutrient Profiling Model score of the entrees and appetizers the participants select in the restaurant ordering task. Ofcom Nutrient Profiling Model scores will be calculated for each item participants select. Items receive higher Ofcom scores when they contain lower calorie, saturated fat, sodium, and sugar density, higher protein and fiber density, and more fruits, vegetables, legumes, and nuts. The investigators will calculate the average score across participants' entrée and appetizer selections. The Ofcom Nutrient Profiling Model score ranges from 0 to 100, where higher scores indicate healthier products.
25 secondary outcomes
Healthfulness of participants' restaurant selections
Time frame: Through study completion, an average of 15 minutes
Calories selected from all items
Time frame: Through study completion, an average of 15 minutes
Calories selected from entrees and appetizers
Time frame: Through study completion, an average of 15 minutes
Sodium selected from all items
Time frame: Through study completion, an average of 15 minutes
Sodium selected from entrees and appetizers
Time frame: Through study completion, an average of 15 minutes
Saturated fat selected from all items
Time frame: Through study completion, an average of 15 minutes
Saturated fat selected from entrees and appetizers
Time frame: Through study completion, an average of 15 minutes
Sugar selected from all items
Time frame: Through study completion, an average of 15 minutes
Sugar selected from entrees and appetizers
Time frame: Through study completion, an average of 15 minutes
Fiber selected from all items
Time frame: Through study completion, an average of 15 minutes
Fiber selected from entrees and appetizers
Time frame: Through study completion, an average of 15 minutes
Protein selected from all items
Time frame: Through study completion, an average of 15 minutes
Protein selected from entrees and appetizers
Time frame: Through study completion, an average of 15 minutes
Carbon footprint of all items selected
Time frame: Through study completion, an average of 15 minutes
Carbon footprint of entrees and appetizers selected
Time frame: Through study completion, an average of 15 minutes
Noticing of eco-labels
Time frame: Through study completion, an average of 15 minutes
Thinking about the environmental effects of food
Time frame: Through study completion, an average of 15 minutes
Thinking about the healthfulness of food
Time frame: Through study completion, an average of 15 minutes
Thinking about the taste of food
Time frame: Through study completion, an average of 15 minutes
Perceived sustainability of sustainable menu items
Time frame: Through study completion, an average of 15 minutes
Perceived healthfulness of sustainable menu items
Time frame: Through study completion, an average of 15 minutes
Perceived tastiness of sustainable menu items
Time frame: Through study completion, an average of 15 minutes
Perceived sustainability of unsustainable menu items
Time frame: Through study completion, an average of 15 minutes
Perceived healthfulness of unsustainable menu items
Time frame: Through study completion, an average of 15 minutes
Perceived tastiness of unsustainable menu items
Time frame: Through study completion, an average of 15 minutes
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 21 Feb 2025.
- Derived from this study: PubMed 40758354Grummon 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.
- Individual participant dataSharing planned: Yes. Investigators will post de-identified individual participant data in a public repository.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Joshua Petimar, ScD principal investigator
Harvard Pilgrim Health Care Institute
Anna Grummon, PhD principal investigator
Stanford University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Eco-Labels in people with Nutrition and Food Selection, run by Harvard Pilgrim Health Care at 1 site in United States.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 3 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 21 Feb 2025. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Healthfulness of participants' entrée and appetizer selections (time frame: Through study completion, an average of 15 minutes). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT06584539, which also lists 1 linked publication.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 21 Feb 2025.