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Boosting Sustainable Food Choice with Carbon Labels in Tourism Destination Restaurants - A Field Experiment
Dalarna University, School of Culture and Society, Tourism Studies.ORCID iD: 0000-0003-0794-5843
Dalarna University, School of Culture and Society, Tourism Studies.ORCID iD: 0000-0001-5031-3863
2023 (English)Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

Proposal and OriginalityFood consumption in tourism is a key contributor to the tourism industry’s carbon footprint. Yet, empirically tested interventions aimed at nudging tourists towards more sustainable food choices are lacking. 

By conducting a field experiment in a restaurant at a major Swedish winter destination, we study how food service providers in tourism can boost the sustainable food choices of consumers via carbon labels. Our findings contribute to knowledge on the drivers of sustainable tourist behaviour. This has practical implications for providers aiming to trigger sustainable behaviour.

Methodology We ran two workshops with restaurant staff to design an intervention (CO2e labels) aimed at triggering sustainable food choices of consumers. A field experiment tested the intervention over 6 weeks using an A-B-A experimental design. In the analysis, 9 menu items and 1449 data cases were used.

Results and ImplicationsTheoretical implications concern the advancement of knowledge on the behavioural factors that drive sustainable food choices of tourists and the challenges and opportunities tourism providers face in facilitating more sustainable food choices. Practical implications concern new knowledge on the design of effective interventions and how these can reduce providers’ carbon footprint with sustained or increased profitability. Methodologically, we contribute with new understandings of field experiments designed in collaboration with restaurant managers and staff.

Research Limitations The study was conducted in only one restaurant. Other factors that might influence consumers’ food choices (price, taste, personal disposition etc) were not measured. 

Place, publisher, year, edition, pages
2023.
Keywords [en]
carbon labels, food choice, tourism, restaurant, nudging, field experiment
National Category
Economics and Business
Identifiers
URN: urn:nbn:se:du-47115OAI: oai:DiVA.org:du-47115DiVA, id: diva2:1805554
Conference
Diversity & Sustainability Opportunities and Threats (DSOTT23), 31st May - 2nd June 2023, Coimbra, Portugal
Part of project
Minskat klimatavtryck hos vinterdestinationer genom att ”boosta” hållbara matval
Funder
The R&D Fund of the Swedish Tourism & Hospitality Industry (BFUF), 2020-248Dalarna UniversityAvailable from: 2023-10-17 Created: 2023-10-17 Last updated: 2023-10-17Bibliographically approved

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https://ucpages.uc.pt/site/assets/files/1055593/book_of_abstracts_dsott23-1.pdf

Authority records

Nowak, MarieHeldt, Tobias

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • chicago-author-date
  • chicago-note-bibliography
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf