Reshaping Food Choice at University of Michigan

"We will implement taste-focused labels on plant-based dishes in each of the 3 treatment dining halls to re-brand dishes with attributes focused on the taste of the dish (e.g., renaming a Squash with Ginger side to Aromatic Thai Curry Kabocha Squash With Zesty Ginger)."

We will add labels next to all dishes served in treatment dining halls that indicate whether production of the ingredients in the dish contribute a high, moderate or low amount of carbon emissions. These labels will be absent from the same dishes served in control dining halls. Labels will be added to point-of-service signs, digital menu boards, and menu information on a mobile app.

We will make red meat items an opt-in (as opposed to opt-out) item across all meal stations in treatment dining halls. All menu stations will exclude red meat by default, and dining hall patrons will have to request the addition of red meat to meals. At control dining halls, red meat items will be provided by default at meal stations as normal.