About The Study: The results of this randomized clinical trial suggest that climate impact menu labels, especially negatively framed labels highlighting high–climate impact items (i.e., red meat), were an effective strategy to reduce red meat selections and encourage more environmentally sustainable restaurant food choices.
Authors: Julia A. Wolfson, Ph.D., M.P.P., of the Johns Hopkins Bloomberg School of Public Health in Baltimore, is the corresponding author.
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(doi:10.1001/jamanetworkopen.2022.48320)
Editor’s Note: Please see the article for additional information, including other authors, author contributions and affiliations, conflict of interest and financial disclosures, and funding and support.
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