We provide causal evidence on how date marking policies influence consumers' valuation of perishable food products through three consecutive research steps. In a preparatory in-store survey (n = 100), we identify perishable food items that can be experimentally manipulated to overcome core...

Interventions to decrease meat consumption are often only implemented for short periods of time, and it is unclear how they might have lasting effects. We combine student canteen consumption (over 270, 000 purchases made by over 4, 500 guests) and survey data (N 800) to study how a one-month...

Our choice of food has major impacts on the environment. At the same time, it is visible to all people with whom we spend our daily lives. This raises the question of whether people are adapting their diets to gain a green reputation, as has been observed for other environmentally relevant...

Food price elasticities (PE) are essential for evaluating impacts of food pricing interventions. Existing econometric estimates of food PEs are often poor, being based on single observational data sets without much variation in prices and failing to utilise prior information. In order to provide...

We study the relation between people's personal values and environmentally friendly consumption behavior. We first assessed subjects' personal values using the Aspiration Index. Then subjects participated in a laboratory supermarket offering organic and conventional food products and different...

Despite the great deal of research on dynamic inconsistency in time preferences, few studies have ventured into investigating the question in a natural context. To address this gap, we conduct a natural field experiment with over 200 customers at a grocery store to investigate dynamic...

We test the effect of framing of a menu on the choice of ordering climate friendly dishes in a randomized controlled experiment. Rearranging the menu in favor of vegetarian food has a large and significant effect on the willingness to order a vegetarian dish instead of meat. We show that there...