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Improving Consumers’ Understanding and Use of Carbon Footprint Labels on Food: Proposal for a Climate Score Label

Author

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  • Dominic Lemken
  • Anke Zühlsdorf
  • Achim Spiller

Abstract

Today, the food sector is largely excluded from climate protection policies. Nevertheless, the food sector is responsible for about 20 per cent of greenhouse gases. Food policies could substantially contribute to the EU’s ambitious climate goals. Currently, the debate on CO2‐e labelling is gaining momentum. Consumers know very little about the climate footprint associated with food choices. A climate label would strengthen consumer knowledge, may eventually influence food choices, could trigger reformulation efforts, raises awareness, and contribute to better informed discussions about climate policy. Based on a review of the current state of research and industry developments on designing CO2 footprint labels, this article provides recommendations on how to develop a clearly understood and trustworthy label. We propose a government approved, multi‐level, and categorical CO2‐e label, with colour coding and numeric CO2 equivalents; primarily based initially on median values. The design of the label should allow for an adoption of other environmental dimensions in the future. It should be scaled to weight (CO2‐e per kg) and apply to food products and meals. In the proposed form, a CO2‐e label is a low‐cost instrument. As more and more companies are already starting to label their products in different ways, consumer confusion is likely to rise if no uniform guidelines are established. Aujourd'hui, le secteur alimentaire est largement exclu des politiques de protection du climat. Il est néanmoins responsable d'environ 20 pour cent des gaz à effet de serre. Les politiques alimentaires pourraient contribuer de manière substantielle aux objectifs climatiques ambitieux de l'Union européenne. Actuellement, le débat sur l'étiquetage des équivalents CO2 (CO2‐e) prend de l'ampleur. Les consommateurs connaissent très peu l'empreinte climatique associée aux choix alimentaires. Un label climatique renforcerait les connaissances des consommateurs, pourrait à terme influencer les choix alimentaires, et pourrait déclencher des efforts de reformulation, sensibiliser et contribuer à des discussions mieux informées sur la politique climatique. A partir d’un examen de l'état actuel de la recherche et des évolutions de l'industrie sur la conception d'étiquettes d'empreinte CO2, cet article fournit des recommandations sur la façon de développer une étiquette clairement comprise et digne de confiance. Nous proposons une étiquette CO2‐e approuvée par les pouvoirs publics, avec plusieurs niveaux et catégories, et un codage couleur et des équivalents CO2 numériques. Il serait principalement fondé initialement sur des valeurs médianes. La conception du label devrait permettre l'adoption d'autres dimensions environnementales à l'avenir. Il doit être mis à l'échelle en fonction du poids (CO2‐e par kg) et s'appliquer aux produits alimentaires et aux repas. Dans la forme proposée, une étiquette CO2‐e est un instrument à faible coût. Comme de plus en plus d'entreprises commencent déjà à étiqueter leurs produits de différentes manières, la confusion des consommateurs risque de s'accroître si aucune directive uniforme n'est établie. Der Lebensmittelsektor wird gegenwärtig von der Klimaschutzpolitik weitestgehend ausgenommen. Dennoch ist er für etwa 20 Prozent der Treibhausgase verantwortlich. Die Lebensmittelpolitik könnte einen wesentlichen Beitrag zu den ambitionierten Klimazielen der EU leisten. Derzeit gewinnt die Diskussion über ein CO2‐Label an Bedeutung. Verbraucherinnen und Verbraucher wissen häufig wenig über den CO2‐Fußabdruck, der mit der Wahl ihrer Lebensmittel verbunden ist. Ein Klimalabel würde nicht nur ihr Wissen über den CO2‐Fußabdruck verbessern, sondern möglicherweise auch ihre Wahl von Lebensmitteln beeinflussen. Das CO2‐Label könnte darüber hinaus Änderungen in der Lebensmittelzusammensetzung anstoßen, ein Bewusstsein schaffen und zu besser fundierten Diskussionen über die Klimapolitik beitragen. Dieser Artikel gibt auf der Basis eines Reviews zum aktuellen Stand der Forschung und der Entwicklungen in der Lebensmittelindustrie Empfehlungen für die Entwicklung eines leichtverständlichen und vertrauenswürdigen Labels. Wir schlagen ein staatlich zertifiziertes, mehrstufiges und in Kategorien eingeteiltes Klimalabel mit Farbkodierung und numerischen CO2‐Äquivalenten vor, das zunächst überwiegend auf mittleren Werten basieren soll. Die Ausgestaltung des Labels sollte darüber hinaus die Möglichkeit beinhalten, zukünftig auch andere Umweltdimensionen mit aufzunehmen. Es sollte sich auf das Gewicht (CO2‐Äquivalente pro kg) beziehen und für Lebensmittel und Mahlzeiten gelten. In der vorgeschlagenen Form ist das Klimalabel ein kostengünstiges Instrument. Bereits jetzt kennzeichnen immer mehr Unternehmen ihre Produkte auf unterschiedliche Art und Weise. Die Kennzeichnungsvielfalt trägt zu einer steigenden Verwirrung der Verbraucherinnen und Verbraucher bei, falls keine einheitliche Festlegung von Richtlinien erfolgen sollte.

Suggested Citation

  • Dominic Lemken & Anke Zühlsdorf & Achim Spiller, 2021. "Improving Consumers’ Understanding and Use of Carbon Footprint Labels on Food: Proposal for a Climate Score Label," EuroChoices, The Agricultural Economics Society, vol. 20(2), pages 23-29, August.
  • Handle: RePEc:bla:eurcho:v:20:y:2021:i:2:p:23-29
    DOI: 10.1111/1746-692X.12321
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    References listed on IDEAS

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    1. Stephan G.H. Meyerding & Anna-Lena Schaffmann & Mira Lehberger, 2019. "Consumer Preferences for Different Designs of Carbon Footprint Labelling on Tomatoes in Germany—Does Design Matter?," Sustainability, MDPI, vol. 11(6), pages 1-30, March.
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    3. Wim Verbeke, 2005. "Agriculture and the food industry in the information age," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 32(3), pages 347-368, September.
    4. Mika Kortelainen & Jibonayan Raychaudhuri & Beatrice Roussillon, 2016. "Effects Of Carbon Reduction Labels: Evidence From Scanner Data," Economic Inquiry, Western Economic Association International, vol. 54(2), pages 1167-1187, April.
    5. Feucht, Yvonne & Zander, Katrin, 2017. "Consumers' attitudes on carbon footprint labelling: Results of the SUSDIET project," Thünen Working Papers 78, Johann Heinrich von Thünen Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries.
    6. Liu, Tiantian & Wang, Qunwei & Su, Bin, 2016. "A review of carbon labeling: Standards, implementation, and impact," Renewable and Sustainable Energy Reviews, Elsevier, vol. 53(C), pages 68-79.
    7. Adrian R. Camilleri & Richard P. Larrick & Shajuti Hossain & Dalia Patino-Echeverri, 2019. "Consumers underestimate the emissions associated with food but are aided by labels," Nature Climate Change, Nature, vol. 9(1), pages 53-58, January.
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    2. Casati, Mirta & Soregaroli, Claudio & Rommel, Jens & Luzzani, Gloria & Stranieri, Stefanella, 2023. "Please keep ordering! A natural field experiment assessing a carbon label introduction," Food Policy, Elsevier, vol. 120(C).
    3. Gesa Stremmel & Ossama Elshiewy & Yasemin Boztug, 2024. "Climate‐neutral labeling for climate‐friendly vs. climate‐harmful food products: Consumer perceptions and implications," Business Strategy and the Environment, Wiley Blackwell, vol. 33(5), pages 4441-4455, July.
    4. Giuseppe Craparo & Elisa Isabel Cano Montero & Jesús Fernando Santos Peñalver, 2024. "Trends in the circular economy applied to the agricultural sector in the framework of the SDGs," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 26(10), pages 26699-26729, October.
    5. Laura M. König & Vera Araújo‐Soares, 2023. "Will the Farm to Fork strategy be effective in changing food consumption behavior? A health psychology perspective," Applied Economic Perspectives and Policy, John Wiley & Sons, vol. 45(2), pages 785-802, June.

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