Measuring the Effects of Food Carbon Footprint Training on Consumers

The supply chains through which foods are produced, processed, and transported can have a significant impact on the environment in terms of the carbon dioxide (CO2) that is emitted during each of these phases; however, little research has incorporated information about environmental impact into supply chain scenarios. Moreover, many consumers are unaware of how their food choices may impact the environment in this way. To fill these gaps, a tool called CarbonScope was developed to show consumers the CO2 emissions associated with different food types and food transportation scenarios. A short training was designed that walks participants through various food scenarios using CarbonScope. Participants from a major urban university were given preand post-training surveys to capture a) user reactions, b) learning gains, c) intentions to transfer the knowledge gained, and d) changes in beliefs about their individual environmental impact. The training resulted in significantly higher post-training knowledge test scores and environmental impact beliefs. Furthermore, most participants indicated that they intend to use the knowledge they gained from the training than not.