The war against red meat continues. A recent study investigating the possible impacts of so-called climate impact menu labels finds that such labels may prove “an effective strategy to promote more sustainable restaurant food choices.”
The study done by researchers from Johns Hopkins Bloomberg School of Public Health, the Harvard T.H. Chan School of Public Health, the University of Michigan School of Public Health, and the Department of Human Ecology, University of California, Davis finds that customers may be more persuaded to choose more “climate friendly” options on menus that include a warning against how beef farming supposedly contributes to global warming.