Consumers' Preference for Sustainable Food

Food Consumption Clinical Trial

Official title:
Can we Prime Sustainable Food Choice? A Mix-methods Study

Status Completed

Clinical Trial Summary

This study aims to test and compare the effectiveness of three priming interventions on consumers' selection of sustainable foods: priming with environmental benefits, health benefits and co-benefits (environment and health benefits).

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Food Consumption

Clinical Trial Details

NCT number	NCT04955301
Study type	Interventional
Source	The University of Hong Kong
Contact
Status	Completed
Phase	N/A
Start date	September 27, 2022
Completion date	December 31, 2023

View Details

See also
Status	Clinical Trial	Phase
Withdrawn	`NCT01473225` - Can Calorie Labels Increase Caloric Intake	N/A
Completed	`NCT00875472` - Social Influences on Adolescents' Snack Purchases	N/A
Not yet recruiting	`NCT05205798` - The Effect of Plate Size on Food Consumption and Satiety	N/A
Completed	`NCT03327415` - Nutri-Bébé 2013 Survey on Food Consumption of Infants and Young Children	N/A
Recruiting	`NCT01758302` - A Pilot Laboratory Study Investigating How Physical Tasks and Hunger Affect Taste Perception	N/A
Completed	`NCT02402088` - The Role of Emotional Arousal in Food Preference and Taste	N/A