Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Co-designing carbon label interventions in restaurants : insights from a field experiment in a tourism destination

Nowak, Marie ; Heldt, Tobias ; Lexhagen, Maria and Nordström, Jonas LU (2024) In Scandinavian Journal of Hospitality and Tourism 24(3). p.291-316
Abstract

Food consumption accounts for a third of global greenhouse gas emissions in developed countries, with the hospitality industry, including restaurants, playing a significant role. While behavioural interventions show promise in promoting climate-friendly food choices, their implementation in hospitality operations poses significant challenges. This study integrates the operational perspectives of managers and staff with consumer behaviour insights to provide a more holistic understanding of intervention design in real-world hospitality settings. Through workshops with staff at an à la carte restaurant in a Swedish tourist destination, we co-designed a carbon label intervention and tested it in a field experiment. While the overall effect... (More)

Food consumption accounts for a third of global greenhouse gas emissions in developed countries, with the hospitality industry, including restaurants, playing a significant role. While behavioural interventions show promise in promoting climate-friendly food choices, their implementation in hospitality operations poses significant challenges. This study integrates the operational perspectives of managers and staff with consumer behaviour insights to provide a more holistic understanding of intervention design in real-world hospitality settings. Through workshops with staff at an à la carte restaurant in a Swedish tourist destination, we co-designed a carbon label intervention and tested it in a field experiment. While the overall effect on consumer choice was limited, a substitution from high–to medium-emission dishes was observed. Moreover, our research offers a framework and practical insights for collaboratively designing behavioural interventions in hospitality. The study underscores the importance of staff engagement, guest satisfaction, and the need for ongoing adaptation in intervention design.

(Less)
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Carbon labels, field experiment, food choice, restaurant, tourism
in
Scandinavian Journal of Hospitality and Tourism
volume
24
issue
3
pages
26 pages
publisher
Routledge
external identifiers
  • scopus:85209579239
ISSN
1502-2250
DOI
10.1080/15022250.2024.2427776
language
English
LU publication?
yes
id
62f99155-bb18-4073-b4b4-c9f994dae2b9
date added to LUP
2025-02-04 10:21:02
date last changed
2025-10-14 08:57:16
@article{62f99155-bb18-4073-b4b4-c9f994dae2b9,
  abstract     = {{<p>Food consumption accounts for a third of global greenhouse gas emissions in developed countries, with the hospitality industry, including restaurants, playing a significant role. While behavioural interventions show promise in promoting climate-friendly food choices, their implementation in hospitality operations poses significant challenges. This study integrates the operational perspectives of managers and staff with consumer behaviour insights to provide a more holistic understanding of intervention design in real-world hospitality settings. Through workshops with staff at an à la carte restaurant in a Swedish tourist destination, we co-designed a carbon label intervention and tested it in a field experiment. While the overall effect on consumer choice was limited, a substitution from high–to medium-emission dishes was observed. Moreover, our research offers a framework and practical insights for collaboratively designing behavioural interventions in hospitality. The study underscores the importance of staff engagement, guest satisfaction, and the need for ongoing adaptation in intervention design.</p>}},
  author       = {{Nowak, Marie and Heldt, Tobias and Lexhagen, Maria and Nordström, Jonas}},
  issn         = {{1502-2250}},
  keywords     = {{Carbon labels; field experiment; food choice; restaurant; tourism}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{291--316}},
  publisher    = {{Routledge}},
  series       = {{Scandinavian Journal of Hospitality and Tourism}},
  title        = {{Co-designing carbon label interventions in restaurants : insights from a field experiment in a tourism destination}},
  url          = {{http://dx.doi.org/10.1080/15022250.2024.2427776}},
  doi          = {{10.1080/15022250.2024.2427776}},
  volume       = {{24}},
  year         = {{2024}},
}