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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26742
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dc.contributor.authorKühne, Swen J.-
dc.contributor.authorReijnen, Ester-
dc.contributor.authorLaasner Vogt, Lea-
dc.contributor.authorBaumgartner, Melanie-
dc.date.accessioned2023-01-27T15:48:33Z-
dc.date.available2023-01-27T15:48:33Z-
dc.date.issued2023-
dc.identifier.issn1664-1078de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/26742-
dc.description.abstractIntroduction: A conventionally grown kiwi from Spain or an organic pineapple from Ghana? Which is the more environmentally friendly option? Given that the production and distribution of food is responsible for about a quarter of our CO2e emissions and thus plays a role in climate change the answer to such questions and, accordingly, making the right food product choices is crucial. The problem, however, is that it is difficult for consumers to calculate the CO2e value of food as it depends on several specifications such as the type of food, origin, etc. Could carbon labeling of food circumvent this problem and help consumers make more environmentally friendly choices? Methods: In an online experiment, 402 participants had to choose 20 food products from a fictitious online shop. The participants were randomly assigned to either one of three food labeling conditions (Star Rating, Green Foot, and Traffic Light Label, short TLL) or the control condition. Results: The labeling conditions resulted in lower overall CO2e emissions, the purchase of more green food products and fewer red food products than in the control condition. The TLL outperformed the other two labels and was also the most accepted. Discussion: The carbon TLL is therefore a promising intervention to help consumers to not only choose more environmentally friendly foods, but also make a significant contribution to the fight against climate change.de_CH
dc.language.isoende_CH
dc.publisherFrontiers Research Foundationde_CH
dc.relation.ispartofFrontiers in Psychologyde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectFood product choicede_CH
dc.subjectCarbon labelde_CH
dc.subjectCO2e emissionde_CH
dc.subjectSustainabilityde_CH
dc.subjectLabel designde_CH
dc.subject.ddc158: Angewandte Psychologiede_CH
dc.subject.ddc338.927: Umweltökonomie und nachhaltige Entwicklungde_CH
dc.titleCan carbon labels encourage green food choices?de_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementAngewandte Psychologiede_CH
zhaw.organisationalunitPsychologisches Institut (PI)de_CH
dc.identifier.doi10.3389/fpsyg.2022.902869de_CH
dc.identifier.doi10.21256/zhaw-26742-
zhaw.funding.euNode_CH
zhaw.issue902869de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume13de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedPI - Umwelt- und Nachhaltigkeitspsychologiede_CH
zhaw.webfeedAngewandte Kognitionspsychologiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
zhaw.monitoring.costperiod2022de_CH
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Kühne, S. J., Reijnen, E., Laasner Vogt, L., & Baumgartner, M. (2023). Can carbon labels encourage green food choices? Frontiers in Psychology, 13(902869). https://doi.org/10.3389/fpsyg.2022.902869
Kühne, S.J. et al. (2023) ‘Can carbon labels encourage green food choices?’, Frontiers in Psychology, 13(902869). Available at: https://doi.org/10.3389/fpsyg.2022.902869.
S. J. Kühne, E. Reijnen, L. Laasner Vogt, and M. Baumgartner, “Can carbon labels encourage green food choices?,” Frontiers in Psychology, vol. 13, no. 902869, 2023, doi: 10.3389/fpsyg.2022.902869.
KÜHNE, Swen J., Ester REIJNEN, Lea LAASNER VOGT und Melanie BAUMGARTNER, 2023. Can carbon labels encourage green food choices? Frontiers in Psychology. 2023. Bd. 13, Nr. 902869. DOI 10.3389/fpsyg.2022.902869
Kühne, Swen J., Ester Reijnen, Lea Laasner Vogt, and Melanie Baumgartner. 2023. “Can Carbon Labels Encourage Green Food Choices?” Frontiers in Psychology 13 (902869). https://doi.org/10.3389/fpsyg.2022.902869.
Kühne, Swen J., et al. “Can Carbon Labels Encourage Green Food Choices?” Frontiers in Psychology, vol. 13, no. 902869, 2023, https://doi.org/10.3389/fpsyg.2022.902869.


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