Piloting Citizen Science Methods to Measure Perceptions of Carbon Footprint and Energy Content of Food

Beth Armstrong,Luca A Panzone,Christian Reynolds,Astrid Kause,Coleman Krawczyk,Changqiong Wang,Gemma Bridge,Charles Ffoulkes,Ximena Schmidt Rivera,Grant Miller,Stephen Serjeant,Libby Oakden

doi:10.3389/fsufs.2020.00120

Abstract

There is a food knowledge disconnect between the food research community, and the general population. Food experts know detailed information about foods, but there is a lack of understanding about what citizens know. Citizen science has been used successfully in various fields however, is virtually absent from food research. This pilot study explores the efficacy of Zooniverse citizen science platform as a method of food citizen research, and assesses the impact of response method, food type, portion size and weight information, on estimates of carbon footprint and energy content. Estimates of the carbon footprint (grams of carbon dioxide equivalent) and energy content (Kcal) of ten foods were measured in a 3 (Between: Response Method; multiple-choice, slider, text box) x 3 (Within: portion size; small, medium, large) x 2 (Between: weight information; present, absent) observational survey. Citizens (N=~516, unique IP addresses) were recruited via informal email networks. Kruskal-Wallis and Chi-square analyses compared citizen estimations with validated values, and assessed the impact of the variables on estimations. The majority of carbon footprint and energy content estimates were inaccurate, with citizens typically overestimating values. We observe an unexpected correlation between carbon footprint and energy content estimates. Portion size impacts perceptions, with estimations increasing with larger portion sizes. Weight information impacts perceptions, with estimations of carbon footprint being lower, and estimates of energy content being higher when weight information is present. Input method significantly affects observed values, estimates of carbon footprint and energy content estimates were lowest using the text box, followed by the slider tool, highest estimates were given using multiple choice. Citizens are unable to accurately estimate the carbon footprint and energy content of foods, though citizens may possess understanding of the hierarchy of values. These compelling findings highlight the need for consumer education, with a focus on carbon footprint, to precede interventions intended to move consumers toward more sustainable and healthy diets. We have demonstrated that citizen science can be used successfully to measure food carbon footprint and energy content perceptions, and the slider tool offers greater sensitivity of estimation and functionality than other input methods.

Highlights

Sustainable food consumption is considered critical for climate change mitigation and adaptation strategy (Hyland et al, 2017; Tirado-Von Der Pahlen, 2017; Clark, 2019)
When the input method is considered, estimates submitted using the slider tool and text box are least likely to fall within the validated range, with the majority being above or below
As previous literature has highlighted the contribution of misestimating portion sizes to overeating and food waste (Rolls et al, 2002; Health Council of the Netherlands, 2011; Panzone et al, 2016), we suggest that inventions developed to tackle dietrelated chronic diseases (Holmstrup et al, 2013) and climate change through diet, must first educate the general public about portion size, energy content and carbon footprint of food

Summary

Introduction

Sustainable food consumption is considered critical for climate change mitigation and adaptation strategy (Hyland et al, 2017; Tirado-Von Der Pahlen, 2017; Clark, 2019). Sustainable food choices are key to reducing environmental impact (CCC, 2020) with the food lifecycle contributing 20–30% of global greenhouse gas emissions (GHGE) (Kause et al, 2009; Poore and Nemecek, 2018). Advice, and policy encourages people toward sustainable and healthy diets (Kause et al, 2009; Health Council of the Netherlands, 2011; Ministers NC, 2014; Reynolds et al, 2014; Monteiro et al, 2015; Fischer and Garnett, 2016; Freidberg, 2016; van’t Veer et al, 2017; Poore and Nemecek, 2018; CCC, 2020). The public lack understanding about the environmental impact of their own food choices (Bureau Européen des Unions de Consommateurs, 2020). Bureau Européen des Unions de Consommateurs (2020) recommend that advice and guidance about the sustainability of food should be provided, allowing the public to make more informed and sustainable food choices

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