The research, led by the University of Bristol, found that providing a traffic light rating of eco-friendliness next to dishes on the menu significantly increased the likelihood of diners choosing more sustainable options.
Findings showed five per cent more of the 1,399 adult participants went veggie when the eco-labels were included, while 17 per cent more went for vegetarian or chicken, the second most sustainable option.
Paper: De-loyde K et al. (2022). Promoting sustainable diets using eco-labelling and social nudges: a randomised online experiment. Behavioural Public Policy.