Promoting sustainable diets using eco-labelling and social nudges: a randomised online experiment

This study used a between-subjects, parallel-group, experiment al design to investigate how eco-labelling and social nudging influence sustainable food choice. Participants (n = 1,399) were randomly allocated, to one of three study conditions which varied in the labelling of a burrito: an eco-label, a social nudge label or no label control. They were then asked to choose a hypothetical food item from a menu containing three choices: a beef burrito, a chicken burrito or a vegetarian burrito.