Anew study led by the Johns Hopkins Bloomberg School has found that climate-impa-组卷网

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A new study led by the Johns Hopkins Bloomberg School has found that climate-impact labeling on a sample fast food menu significantly influenced people’s food choices in favor of more climate-friendly items, such as vegetarian diet, chicken, or fish dishes.

The researchers enrolled over 5,000 online participants and presented them a sample menu resembling a fast food menu and asked them to choose a single item for a meal. While one group of participants received a menu with non-red meat items like salads or chicken sandwiches labeled “low climate impact”, another one received a menu with red meat items, such as beef burgers, labeled “high climate impact.” Finally, a third control group received a menu with QR codes on all items but no climate labels.

The analysis revealed that both the high and low climate-impact labels significantly reduced red meat selections compared to the control group. The high climate-impact labels had a strong effect, increasing non-beef choices by 23 percent compared to just 10 percent in the case of menus including low climate-impact labels.

“These results suggest that menu labeling, particularly labels warning that an item has high climate impact, can be an effective strategy for encouraging more sustainable food choices in a fast food setting,” said the study lead author Julia Wolfson, an associate professor in the Department of International Heath at the Bloomberg School.

Besides, participants were also asked to rate how healthy they believed the item they ordered was, and those who selected a more sustainable item perceived their choice to be healthier compared to those who selected a red meat item.

Since red meat consumption has been linked to a variety of health issues, including colorectal (结肠的) cancer and type 2 diabetes (糖尿病), the type of climate-impact labeling could prove highly effective in preventing illness. However, as the researchers warn, climate-impact labels may also have the unwanted side effect of making a choice seem healthier than it actually is.

“We look for labeling strategies that create ‘win-wins’ for promoting both more sustainable and healthier choices,” Wolfson concluded.

【小题1】What is the finding of the study?

A．Red meat consumption is closely linked to climate labeling.

B．Climate-impact labels are gaining popularity worldwide.

C．Climate-impact labeling influences people’s food selection.

D．Menu labeling contributes to less sustainable food choices.

【小题2】How did the researchers conduct the research?

A．By citing examples.

B．By group experimenting.

C．By providing explanations.

D．By analyzing cause and effect.

【小题3】What does the underlined word “perceived” mean in Paragraph 5?