Making the CO2 footprint of food choices salient, makes people chose the better alternative

Customers at one of the largest cafeterias in Munich ordered food from a menu that gave them additional information on the sustainability of their choices. When faced with the negative cost, the individuals daily CO2 budget, and the amount of CO2 emission that each food option presented, buying behaviour changed. Customers bought less CO2 intensive choices, like less meat and fish, resulting in almost 10% less CO2 emission.

Next Nudge

One-time boiler adjustment = Long-term energy savings

“One-off” intervention from the UK: Help people change boiler settings to save money and reduce carbon emissions.

 

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