Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket

Arrazat, Laura; Chambaron, Stéphanie; Arvisenet, Gaëlle; Goisbault, Isabelle; Charrier, Jean-Christophe; Nicklaus, Sophie; Marty, Lucile

doi:10.1186/s12966-023-01410-8

Cited by 16 publications

(3 citation statements)

References 38 publications

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“…This study was pre-registered and was stratified to represent the UK population in terms of gender and education. While virtual methodologies for food ordering are widely used [ 44 , 45 ], and predictive of real-world behaviour [ 46 ], they lack ecological validity, as participants do not actually pay for or receive the meals. Although, the majority of participants agreed that the virtual app was representative of existing food delivery apps, and that orders from the three outlets were typical for them, the hypothetical nature of behaviour examined in the present study is a limitation.…”

Section: Discussionmentioning

confidence: 99%

The impact of calorie labelling and proportional pricing on out of home food orders: a randomised controlled trial study using a virtual food and drink delivery app

Finlay,

Boyland,

Jones

et al. 2023

Int J Behav Nutr Phys Act

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Background Mandatory calorie labelling in the out-of-home food sector was introduced in England in 2022, and menu pricing strategies that ensure cost is equivalent to portion size (proportional pricing) have been proposed as a policy to reduce obesity. Food delivery app-based platforms now contribute significantly to diet, and evidence suggests that those at a socioeconomic disadvantage may have greater exposure to unhealthy options on these platforms. However, public health policies to improve nutritional quality of food ordered from food delivery apps has received limited examination. Objective This experimental study assessed the impact of calorie labelling and proportional pricing on item and meal size selection, calories ordered, and money spent when selecting food and drinks from three outlet types on a virtual delivery app. Methods UK adult participants (N = 1126, 49% female), stratified by gender and education level completed an online study where they ordered items from three branded food and beverage outlets (coffee shop, sandwich outlet, fast food outlet) using a virtual delivery app. Participants were presented food and beverage options with vs. without calorie labels and with value (larger portions are proportionally cheaper) vs. proportional pricing. Results Calorie labelling did not influence portion size selection for any outlets, but significantly reduced calories ordered from the coffee shop (-18.95kcals, 95% CI -33.07 to -4.84) and fast food outlet (-54.19kcals, 95% CI -86.04 to -22.33). Proportional pricing reduced the likelihood of choosing a larger beverage from the coffee shop (OR = 0.58, 95% CI 0.45 to 0.75), but was associated with increased calories ordered from the fast food outlet (51.25kcals, 95% CI 19.59 to 82.90). No consistent interactions were observed with participant characteristics, suggesting that effects of calorie labelling and pricing on outcomes were similar across sociodemographic groups. Conclusions Calorie labelling on food delivery platforms may effectively reduce calories ordered. Proportional pricing may be useful in prompting consumers to select smaller portion sizes, although further research in real-world settings will now be valuable.

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Section: Discussionmentioning

confidence: 99%

The impact of calorie labelling and proportional pricing on out of home food orders: a randomised controlled trial study using a virtual food and drink delivery app

Finlay,

Boyland,

Jones

et al. 2023

Int J Behav Nutr Phys Act

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“…Nonetheless, positive results were instead found in other studies (28)(29)(30)(31)(32)(33)(34)(35) in which the application of eco-labels changed consumer behavior, proving that eco-labels can influence the number of attributes considered when purchasing a product. More specifically, when different wordings are compared, those referring to "sustainably" or "locally" sourced products were chosen the most (32) along with "organic, " as stated in a systematic review (36), similarly to those with traffic lights (37).…”

Section: Change In Consumer's Perception Intention or Behaviormentioning

confidence: 91%

Strengths and weaknesses of food eco-labeling: a review

Tiboni-Oschilewski,

Abarca,

Santa Rosa Pierre

et al. 2024

Front. Nutr.

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Food labeling is increasingly expanding and adding more information to the food package. There is strong evidence about nutrition labeling effectiveness in driving food choice, especially if displayed in the front of package (FoP). Despite the growing attention to nutrition and sustainable diets, few countries have implemented sustainable labels or eco-labels that could address economic, social and/or environmental concerns. Implementing new techniques of eco-labeling emerges as a consumer-focused solution. However, evidence of the effectiveness of eco-labeling in driving consumers’ choices is heterogeneous and not univocal. Thus, this review aims to summarize the evidence about the effectiveness of FoP eco-labeling in driving food choice and provide a reference framework of the eco-labeling initiatives relative to food package labeling. This narrative review addresses both the potential benefits as well as the main concerns that arise from the use of eco-labels. Although eco-labeling seems to provide a series of sustainability benefits for producers and consumers, the implementation of such policies should take into consideration potential trade-offs and inter-sectorial coordination to obtain bigger impacts, assuming that a policy itself cannot transform the whole food system. Eco-labeling could be encouraged and implemented within a set of policies shaping sustainable food systems.

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“…Key considerations when adding environmental labels to menus include ensuring that the labels will be understood by diners, communicate relevant information, and do not misrepresent the true impact of different foods across multiple environmental outcomes (e.g., biodiversity, GHG emissions, land use, water use, etc.). At present, there is no frontrunner in terms of optimal label design, although certain characteristics, such as the color green, are received positively by customers (Arrazat et al 2023). In all cases, if your organization is not yet ready to introduce a science-backed labeling scheme, do consider trialing other approaches that signpost diners to more environmentally friendly choices on menus, such as adding cartoon characters (PRS3: Cartoon characters), natural images (PRS5: Nature images), or smiley faces (PRS17: Emoticons).…”

Section: What Food Service Can Domentioning

confidence: 99%