Development and Evaluation of a Carbon Label for Meals at a University Restaurant

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dc.contributor.authorBrunner, Florentine
dc.contributor.departmentChalmers tekniska högskola / Institutionen för energi och miljösv
dc.contributor.departmentChalmers University of Technology / Department of Energy and Environmenten
dc.date.accessioned2019-07-03T14:20:26Z
dc.date.available2019-07-03T14:20:26Z
dc.date.issued2016
dc.description.abstractFood related GHG emissions will most likely need to be reduced in order to reach internationally agreed climate targets. One of the measures under debate is carbon labeling of food products. Consumer reactions to such labels, however, are not yet well researched. A carbon label was therefore developed and tested in a real life experiment at a university restaurant. Data on the visitors´ consumption was collected on the level of the individual, during six weeks before and after label introduction. Consumption behavior of groups of different gender, age, dietary habit and frequency of visit was traced over time. However, factors other than product footprint information, in particular taste preferences, were found to dominate food choices. On average a reduction in emissions per serving by two percent was observed. However, a high standard deviation of 12% implies high uncertainties to the collected data, not allowing to draw definite conclusions on whether the label had an effect or not.
dc.identifier.urihttps://hdl.handle.net/20.500.12380/242027
dc.language.isoeng
dc.setspec.uppsokLifeEarthScience
dc.subjectEnergi
dc.subjectHållbar utveckling
dc.subjectAnnan naturvetenskap
dc.subjectEnergy
dc.subjectSustainable Development
dc.subjectOther Natural Sciences
dc.titleDevelopment and Evaluation of a Carbon Label for Meals at a University Restaurant
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
local.programmeIndustrial ecology (MPTSE), MSc
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