Food SelectionNCT06651060
Climate Labels for Restaurant Menus Pilot
A study testing Menu label in people with Food Selection, run by University of California, Davis at 1 site in United States.
Trial summary
The aim of this study is to compare responses to 6 different types of labels for restaurant menus: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated… Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Food Selection
- What is being tested?
- Menu label
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- Yes, some participants may receive a placebo
- How many people
- 16,181 participants
- Where
- 1 siteUnited States
- Study dates
- 23 Dec 2024to 13 Feb 2025
- 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
- 18 years and older
- English-speaking
- U.S. residents
- Have eaten restaurant food at least once in the last month
- Participants will reflect the U.S. Census Bureau's American Community Survey estimates for sex, race/ethnicity, educational attainment, and age
Who cannot join
- Non-US resident
- Younger than 18 years old
- Failing the attention check question
- Completing the survey in less than 33% of the median completion time
Trial locations and contacts
1 site in 1 country.
United States1 site
University of California, Davis
Davis, California, 95616
About this study
Official title: Comparing the Impact of Climate Labels for Restaurant Menus: a Pilot Study
The aim of this study is to compare responses to 6 different types of labels for restaurant menus: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Participants will be randomized to 1 of these 6 labeling arms. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item they would like, and then respond to survey questions about each label.
Read the detailed description
This is an online randomized controlled trial in which researchers will use a survey company to recruit participants to an online survey. In the study, participants will be randomized to 1 of 6 labeling arms: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Labels will only appear alongside main menu items and will be assigned using thresholds for greenhouse gas emissions set a priori in kilograms of CO2 equivalent per kilogram of food. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item they would like, then respond to survey questions about each label.
For dichotomous outcomes, the investigators will directly estimate the probability ratio using Poisson regression with a robust error variance, regressing the outcome on indicators for experimental condition. For continuous outcomes, the investigators will use linear regression models, regressing the outcome on indicators for experimental condition. A critical alpha 0.05 will be used, and statistical tests will be two-tailed. Investigators will compare all experimental label conditions to the control label, then compare each experimental label to each other using pairwise comparisons.
- Conditions
- Food Selection
- Being tested
- Menu label
- Keywords
- Sustainability, Climate change, Diet, Food choices, Food labeling
- Medical subject headings
- Food Preferences
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Menu labelBehavioural
Participants will view a sample of items from a restaurant menu, displayed with labels
| Study group | Role | What they receive |
|---|---|---|
| Control (QR) labels | Placebo comparator | Labels placed beneath all menu items will contain QR codes with the text, "scan here", without any mention of sustainability Receives: Behavioral: Menu label |
| High Climate Impact labels | Experimental | Labels will be placed beneath menu items with a high climate impact using a predetermined threshold of estimated greenhouse gas emissions set at >=9.2 kgCO2e. Labels will contain white text, "High Climate Impact", on a red background with a globe icon Receives: Behavioral: Menu label |
| High Climate Impact Warning labels | Experimental | Labels will be placed beneath menu items with a high climate impact using a predetermined threshold of estimated greenhouse gas emissions set at >=9.2 kgCO2e. Labels will contain white text, "Warning: High Climate Impact", on a red background with a globe icon Receives: Behavioral: Menu label |
| Climate Grade labels | Experimental | Labels will be placed beneath all menu items, using predetermined estimated greenhouse gas emission thresholds to assign one of five icon-plus-text labels which indicate a specific climate impact grade (A, B, C, D, and F). Thresholds are set in kgCO2e as follows: [A] <1.7, [B] >=1.7 \& <2.6, [C] >=2.6 \& <9.2, [D] >=9.2 \& <28, [F] >=28. Labels shown will contain white text, "Climate Grade", on a black background with a globe icon. The labels will include a white letter in a colored box on the left side, A (dark green), B (light green), C (yellow), D (orange), or F (red) Receives: Behavioral: Menu label |
| Climate Grade label also displaying full range of possible grades | Experimental | Labels will be placed beneath all menu items, using predetermined estimated greenhouse gas emission thresholds to assign one of five icon-plus-text labels which indicate a specific climate impact grade (A, B, C, D, and F). Thresholds are set in kgCO2e as follows: [A] <1.7, [B] >=1.7 \& <2.6, [C] >=2.6 \& <9.2, [D] >=9.2 \& <28, [F] >=28. Labels shown will contain white text, "Climate Grade", on a black background with a globe icon. The labels will include a white letter in a colored box on the left side, A (dark green), B (light green), C (yellow), D (orange), or F (red). This label will also include a small scale of each white letter and colored box option beneath the main white letter and colored box Receives: Behavioral: Menu label |
| Estimated Environmental Cost labels | Experimental | Labels will be placed beneath all menu items, displaying the estimated dollar value associated with greenhouse gas emissions. Labels shown will contain white text, "Environmental Cost," with a dollar value (i.e., +$10.90) on a black background with a globe icon Receives: Behavioral: Menu label |
What is being measured
The primary outcome is the main question the study is designed to answer.
High climate impact menu item selected - dichotomous variable
Measured as a dichotomous variable (yes/no) indicating whether participants' hypothetical meal orders include a high climate impact menu item.
Measured: Up to approx. 1 minutes
Total greenhouse gas emissions - continuous variable
Cumulative total kilograms of carbon equivalent (kgCO2e) per kilogram of food for all meal items.
Measured: Up to approx. 1 minute
Secondary outcomes (4)
Modified Nutrient Profile Index (NPI) score - continuous variable
NPI scores are based on the UK Ofcom Nutrient Profiling Model, which is used to score individual foods in the U.K. to determine which ones can be marketed to children. The NPI generates a 0 to100-point score for foods and beverages where scores >=64 are considered healthy. NPI scores are based on points awarded from nutrients to encourage (e.g., percent fruits and vegetables, grams of fiber and protein) and nutrients of concern (e.g., sodium, sugar) per 100 grams. For this study, we will generate a modified NPI score to evaluate the healthfulness of full meals comprised of multiple food items. This measure will be determined by calculating the weighted mean NPI score of all food items selected per meal, with each item's NPI score weighted by its proportionate contribution of mass in grams to the total mass of the meal.
Reference: Rayner, M., Scarborough, P., Boxer, A., \& Stockley, L. (2005). Nutrient profiles: development of final model. London: Food Standards Agency.
Measured: Up to approx. 1 minute
Total energy (kcal) selected - continuous variable
The total number of calories in participants' hypothetical meal orders, calculated as the sum of calories across all menu items selected. Higher values indicate more calories selected.
Measured: Up to approx. 1 minute
Total saturated fat (g) selected - continuous variable
The total grams of saturated fat in participants' hypothetical meal orders, calculated as the sum of grams of saturated fat across all menu items selected. Higher values indicate more saturated fat selected.
Measured: Up to approx. 1 minute
Total sodium (mg) selected - continuous variable
The total milligrams of sodium in participants' hypothetical meal orders, calculated as the sum of milligrams of sodium across all menu items selected. Higher values indicate more sodium selected.
Measured: Up to approx. 1 minute
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted21 Oct 2024
- Study start23 Dec 2024
- Primary completion13 Feb 2025
- Study completion13 Feb 2025
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 Food SelectionStudies 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
- Model description
- Participants will be randomized to view a menu based on a real-world restaurant with one of six labeling schemes applied: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Menus will include main items only. Labels will only appear alongside main menu items and will be assigned using thresholds for greenhouse gas emissions set a priori in kilograms of CO2 equivalent per kilogram of food. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item(s) they would like, then respond to survey questions about each label.
- Masking
- Single blind
- Who is masked
- Investigator
- Enrolment
- 16,181 participants (actual)
Sponsor and investigators
- Lead sponsor
- University of California, Davis
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Jennifer Falbe, University of California, Davis
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06651060
- Sponsor's protocol ID
- 1641776-8C
- Status last verified
- Mar 2025
- First submitted
- 18 Oct 2024
- Last updated
- 21 Mar 2025
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Publications
Reimold AE, Wolfson JA, Lemmon B, Musicus AA, Kim BF, Carr NM, Santo R, Cho C, Leung CW, Falbe J. Environmental Menu Labels and Food Selection Among US Adults: A Randomized Clinical Trial. JAMA Netw Open. 2026 Jun 1;9(6):e2619650. doi: 10.1001/jamanetworkopen.2026.19650.
PubMed 42334851
Study at a glance
From the registry record, last updated by the sponsor on 21 Mar 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Comparing the Impact of Climate Labels for Restaurant Menus: a Pilot Study
- ClinicalTrials.gov ID
- NCT06651060
- Acronym / sponsor ID
- 1641776-8C
- Conditions
- Food Selection
- Keywords
- Sustainability, Climate change, Diet, Food choices, Food labeling
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 16,181 participants (actual)
- Lead sponsor
- University of California, DavisUniversity, hospital or other
- Study start
- 23 Dec 2024 (actual)
- Primary completion
- 13 Feb 2025 (actual)
- Study completion
- 13 Feb 2025 (actual)
- First posted
- 21 Oct 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 aim of this study is to compare responses to 6 different types of labels for restaurant menus: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Participants will be randomized to 1 of these 6 labeling arms. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item they would like, and then respond to survey questions about each label.
Detailed description
This is an online randomized controlled trial in which researchers will use a survey company to recruit participants to an online survey. In the study, participants will be randomized to 1 of 6 labeling arms: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Labels will only appear alongside main menu items and will be assigned using thresholds for greenhouse gas emissions set a priori in kilograms of CO2 equivalent per kilogram of food. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item they would like, then respond to survey questions about each label.
For dichotomous outcomes, the investigators will directly estimate the probability ratio using Poisson regression with a robust error variance, regressing the outcome on indicators for experimental condition. For continuous outcomes, the investigators will use linear regression models, regressing the outcome on indicators for experimental condition. A critical alpha 0.05 will be used, and statistical tests will be two-tailed. Investigators will compare all experimental label conditions to the control label, then compare each experimental label to each other using pairwise comparisons.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (investigator)
- Number of arms
- 6
- Model description
- Participants will be randomized to view a menu based on a real-world restaurant with one of six labeling schemes applied: 1) a QR code on all items (control); 2) High Climate Impact label; 3) High Climate Impact Warning label; 4) Climate Grade label; 5) Climate Grade label also displaying full range of possible grades; 6) Estimated Environmental Cost label. Menus will include main items only. Labels will only appear alongside main menu items and will be assigned using thresholds for greenhouse gas emissions set a priori in kilograms of CO2 equivalent per kilogram of food. Each participant will view a menu based on a real-world restaurant with one of the 6 labels shown on applicable menu items, select the menu item(s) they would like, then respond to survey questions about each label.
| Arm | Type | Receives |
|---|---|---|
| Control (QR) labels | Placebo comparator | Behavioral: Menu labelLabels placed beneath all menu items will contain QR codes with the text, "scan here", without any mention of sustainability |
| High Climate Impact labels | Experimental | Behavioral: Menu labelLabels will be placed beneath menu items with a high climate impact using a predetermined threshold of estimated greenhouse gas emissions set at >=9.2 kgCO2e. Labels will contain white text, "High Climate Impact", on a red background with a globe icon |
| High Climate Impact Warning labels | Experimental | Behavioral: Menu labelLabels will be placed beneath menu items with a high climate impact using a predetermined threshold of estimated greenhouse gas emissions set at >=9.2 kgCO2e. Labels will contain white text, "Warning: High Climate Impact", on a red background with a globe icon |
| Climate Grade labels | Experimental | Behavioral: Menu labelLabels will be placed beneath all menu items, using predetermined estimated greenhouse gas emission thresholds to assign one of five icon-plus-text labels which indicate a specific climate impact grade (A, B, C, D, and F). Thresholds are set in kgCO2e as follows: [A] <1.7, [B] >=1.7 \& <2.6, [C] >=2.6 \& <9.2, [D] >=9.2 \& <28, [F] >=28. Labels shown will contain white text, "Climate Grade", on a black background with a globe icon. The labels will include a white letter in a colored box on the left side, A (dark green), B (light green), C (yellow), D (orange), or F (red) |
| Climate Grade label also displaying full range of possible grades | Experimental | Behavioral: Menu labelLabels will be placed beneath all menu items, using predetermined estimated greenhouse gas emission thresholds to assign one of five icon-plus-text labels which indicate a specific climate impact grade (A, B, C, D, and F). Thresholds are set in kgCO2e as follows: [A] <1.7, [B] >=1.7 \& <2.6, [C] >=2.6 \& <9.2, [D] >=9.2 \& <28, [F] >=28. Labels shown will contain white text, "Climate Grade", on a black background with a globe icon. The labels will include a white letter in a colored box on the left side, A (dark green), B (light green), C (yellow), D (orange), or F (red). This label will also include a small scale of each white letter and colored box option beneath the main white letter and colored box |
| Estimated Environmental Cost labels | Experimental | Behavioral: Menu labelLabels will be placed beneath all menu items, displaying the estimated dollar value associated with greenhouse gas emissions. Labels shown will contain white text, "Environmental Cost," with a dollar value (i.e., +$10.90) on a black background with a globe icon |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (5 listed)
- 18 years and older
- English-speaking
- U.S. residents
- Have eaten restaurant food at least once in the last month
- Participants will reflect the U.S. Census Bureau's American Community Survey estimates for sex, race/ethnicity, educational attainment, and age
Key exclusion criteria (4 listed)
- Non-US resident
- Younger than 18 years old
- Failing the attention check question
- Completing the survey in less than 33% of the median completion time
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 |
|---|---|---|
| Menu labelParticipants will view a sample of items from a restaurant menu, displayed with labels | Behavioural | Climate Grade label also displaying full range of possible grades, Climate Grade labels, Control (QR) labels, Estimated Environmental Cost labels, High Climate Impact Warning labels, High Climate Impact labels |
Primary outcome
High climate impact menu item selected - dichotomous variable
Time frame: Up to approx. 1 minutes
Measured as a dichotomous variable (yes/no) indicating whether participants' hypothetical meal orders include a high climate impact menu item.
Total greenhouse gas emissions - continuous variable
Time frame: Up to approx. 1 minute
Cumulative total kilograms of carbon equivalent (kgCO2e) per kilogram of food for all meal items.
4 secondary outcomes
Modified Nutrient Profile Index (NPI) score - continuous variable
Time frame: Up to approx. 1 minute
Total energy (kcal) selected - continuous variable
Time frame: Up to approx. 1 minute
Total saturated fat (g) selected - continuous variable
Time frame: Up to approx. 1 minute
Total sodium (mg) selected - continuous variable
Time frame: Up to approx. 1 minute
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 Mar 2025.
- Derived from this study: PubMed 42334851Reimold AE, Wolfson JA, Lemmon B, Musicus AA, Kim BF, Carr NM, Santo R, Cho C, Leung CW, Falbe J. Environmental Menu Labels and Food Selection Among US Adults: A Randomized Clinical Trial. JAMA Netw Open. 2026 Jun 1;9(6):e2619650. doi: 10.1001/jamanetworkopen.2026.19650.
- Individual participant dataSharing planned: No
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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.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Menu label in people with Food Selection, run by University of California, Davis 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 5 inclusion and 4 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 Mar 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. Some participants in this study may receive a placebo. 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?
High climate impact menu item selected - dichotomous variable (time frame: Up to approx. 1 minutes). The study lists 2 primary outcomes in all. 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 NCT06651060, 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 Mar 2025.