Measurement of Greenhouse Gas Emissions From Meals of a University Food Operator

Measurement of Greenhouse Gas Emissions From Meals of a University Food Operator

Sponsors

Lead Sponsor: Laval University

Collaborator: Ministère de l'environnement et lutte contre les changements climatiques

Source Laval University
Brief Summary

Université Laval wishes to raise awareness among students and employees in the university community so that they become aware of the impacts of their consumption choices by equipping them to adopt consumption behaviours that are favourable to the environment and their health. To do this, it is necessary to assess consumers' perception of the information available when choosing a meal to determine, among other things, whether knowledge of greenhouse gas (GHG) emissions influences their selections. In addition to this evaluation criterion, consumer perception of the nutritional quality of food will also be assessed. The nutritional composition of the meals of the characterized week will make it possible to calculate, using a nutritional profiling tool, the nutritional quality score of each meal of the day.

Detailed Description

This study consists of an individual meeting with each participant. This meeting will last approximately 1 hour during which each subject will choose a meal and complete various questionnaires. Subjects (male or female) will be randomly assigned to one of the four experimental conditions ("GHG", "nutrition", "GHG+nutrition" and "no logo"). Since subjects could change their eating behaviours if they knew the true purpose of the study, they will be deliberately misled when they enter the study. Participants will be recruited to participate in a market research study in which they will be invited to taste and evaluate a new meal for the cafeteria. At the end of the session, each participant will be informed of the actual objective of the study.

In this context, the general objectives of this second phase of the project are therefore:

1. Evaluate consumer perceptions of the available information on the GHG score (in equivalent C02), the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition), and;

2. Determine if the presence of information (logo on the different scores) influences food choice and consumption among Université Laval students and staff.

Overall Status Not yet recruiting
Start Date February 2020
Completion Date December 2020
Primary Completion Date August 2020
Phase N/A
Study Type Interventional
Primary Outcome
Measure Time Frame
Consumer perceptions of the meal given the information available on the GHG score, the nutritional quality score and the eco-efficiency score (combination of GHG + nutrition) vs no logo. Within the year after the beginning of the study
Secondary Outcome
Measure Time Frame
Food choice by the students and staff at Université Laval depending on the presence of information (logo on the different scores). Within the year after the beginning of the study
Amount of the meal consumed by the students and staff at Université Laval depending on the presence of information (logo on the different scores). Within the year after the beginning of the study
Enrollment 160
Condition
Intervention

Intervention Type: Behavioral

Intervention Name: Information regarding GHG and/or nutrition

Description: Participants will have to select a meal from a menu.

Eligibility

Criteria:

Inclusion Criteria:

- Study or work at Université Laval

Exclusion Criteria:

- People taking drugs that may affect appetite (e.g., antidepressants, antipsychotics or corticosteroids);

- People with food allergies or intolerances, and pregnant and lactating women;

- People with food aversions to more than 20% of the main meal ingredients from the menu.

Gender: All

Gender Based: Yes

Gender Description: We would like to recuit an equal number of women and men.

Minimum Age: 18 Years

Maximum Age: 65 Years

Healthy Volunteers: Accepts Healthy Volunteers

Verification Date

November 2019

Responsible Party

Type: Principal Investigator

Investigator Affiliation: Laval University

Investigator Full Name: Véronique Provencher

Investigator Title: Researcher

Keywords
Has Expanded Access No
Number Of Arms 4
Arm Group

Label: GHG

Type: Experimental

Description: Information given regarding greenhouse gas emissions via a GHG score

Label: Nutrition

Type: Experimental

Description: Information given regarding nutrition via a nutrient profiling score

Label: GHG+nutrition

Type: Experimental

Description: Information given regarding GHG and nutrition via a combined score

Label: No logo

Type: Placebo Comparator

Description: No information given

Acronym Cafeteria
Patient Data No
Study Design Info

Allocation: Randomized

Intervention Model: Parallel Assignment

Primary Purpose: Other

Masking: Single (Participant)

Source: ClinicalTrials.gov