Voluntary Labeling Research Articles

Accelerating the diffusion of energy-efficient building technologies with policies – The case of Switzerland

The diffusion of energy-efficient building technologies is crucial for decarbonizing the building sector. However, many of these technologies diffuse slowly despite being economically superior compared to carbon-intensive alternatives. This study analyzes how combinations of different policies can effectively close this energy-efficiency gap. Applying an agent-based model that represents construction planning in Switzerland between 1995-2015, we ex-post evaluate the impact of four policies – financial incentives, mandatory building energy codes, voluntary energy labels, information campaigns – on the diffusion of three technologies – heat pumps, comfort ventilation, low-e glazing. Results indicate type and timing of policy combinations as key for successful technology diffusion.

Evaluation of a voluntary nutritional information program versus calorie labelling on menus in Canadian restaurants: a quasi-experimental study design

BackgroundA significant proportion of the Canadian diet comes from foods purchased in restaurant settings. In an effort to promote healthy eating, the province of British Columbia (BC) implemented the Informed Dining Program (IDP), a voluntary, industry supported information program in 2012, while the province of Ontario implemented mandatory calorie labelling on menus in 2017. The study examined differences in awareness and the self-reported influence of nutrition information on food choices in restaurants with voluntary nutrition information, calorie labelling on menus, and no nutrition information program.MethodsExit surveys were conducted outside of nine chain restaurants in Toronto, Ontario and Vancouver, British Columbia (Canada) in 2012, 2015, and 2017 with varying nutrition information programs implemented. Logistic regression analyses compared self-reported noticing and influence of nutrition information in restaurants with: 1) the IDP which provided nutrition information upon request, 2) calorie labelling on menus, and 3) control restaurants with no specific nutrition information program in place, adjusted for year, city and socio-demographic characteristics. Awareness and knowledge of the IDP were also examined.ResultsThere were no significant differences in noticing and self-reported influence of nutrition information on food choices between restaurants with the IDP and restaurants with no program. Participants were more likely to notice nutrition information in restaurants when calorie information was provided on menus (57%) compared to in restaurants with the IDP (22%, AOR = 6.20, 95%CI 3.51–10.94, p < 0.001) or restaurants with no nutrition information program (20%, AOR = 7.44, 95%CI 4.21–13.13, p < 0.001). Participants in restaurants with menu labelling were also more likely to report that nutrition information influenced their food purchase (38%) compared to restaurants with the IDP (12%, AOR = 4.43, 95%CI 2.36–8.30, p < 0.001) and restaurants with no nutrition information program (12%, AOR = 5.29, 95%CI 2.81–9.95, p < 0.001). Fewer than 1 in 5 participants who visited an IDP restaurant had heard of the IDP across all data collection years in both cities.ConclusionsThere was no evidence that voluntary programs which provide nutrition information upon request were effective. Providing calorie information on menus increased the likelihood that consumers noticed and that their food choices were influenced by nutrition information in restaurant settings.

Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study.

BackgroundPoor diet is a leading driver of obesity and morbidity. One possible contributor is increased consumption of foods from out of home establishments, which tend to be high in energy density and portion size. A number of out of home establishments voluntarily provide consumers with nutritional information through menu labelling. The aim of this study was to determine whether there are differences in the energy and nutritional content of menu items served by popular UK restaurants with versus without voluntary menu labelling.Methods and findingsWe identified the 100 most popular UK restaurant chains by sales and searched their websites for energy and nutritional information on items served in March-April 2018. We established whether or not restaurants provided voluntary menu labelling by telephoning head offices, visiting outlets and sourcing up-to-date copies of menus. We used linear regression to compare the energy content of menu items served by restaurants with versus without menu labelling, adjusting for clustering at the restaurant level. Of 100 restaurants, 42 provided some form of energy and nutritional information online. Of these, 13 (31%) voluntarily provided menu labelling. A total of 10,782 menu items were identified, of which total energy and nutritional information was available for 9605 (89%). Items from restaurants with menu labelling had 45% less fat (beta coefficient 0.55; 95% CI 0.32 to 0.96) and 60% less salt (beta coefficient 0.40; 95% CI 0.18 to 0.92). The data were cross-sectional, so the direction of causation could not be determined.ConclusionMenu labelling is associated with serving items with less fat and salt in popular UK chain restaurants. Mandatory menu labelling may encourage reformulation of items served by restaurants. This could lead to public health benefits.

The Science of Salt: A global review on changes in sodium levels in foods.

This review aims to summarize and synthesize studies reporting on changes in sodium levels in packaged food products, restaurant foods, and hospital or school meals, as a result of salt reduction interventions. Studies were extracted from those published in the Science of Salt Weekly between June 2013 and February 2018. Twenty-four studies were identified: 17 assessed the changes in packaged foods, four in restaurant foods, two in hospital or school meals, and one in both packaged and restaurant foods. Three types of interventions were evaluated as part of the studies: voluntary reductions (including targets), labeling, and interventions in institutional settings. Decreases in sodium were observed in all studies (n=8) that included the same packaged foods matched at two time points, and in the studies carried out in hospitals and schools. However, there was little to no change in mean sodium levels in restaurant foods. The pooled analysis of change in sodium levels in packaged foods showed a decrease in sodium in unmatched food products (-36mg/100g, 95% CI -51 to -20mg/100g) and in five food categories-breakfast cereals, breads, processed meats, crisps and snacks, and soups. Twenty-two of the 24 studies were from high-income countries, limiting the applicability of the findings to lower resource settings.

Sensitivity of occupant comfort models to humidity and their effect on cooling energy use

Residential building energy consumption in the United States has decreased steadily during the last several decades largely because of advances in building codes as well as voluntary efficiency and labeling programs, which have resulted in the reduction in building sensible loads. Building latent loads have not decreased by the same amount, and field and analytical research studies have concluded that high-efficiency, low-load homes often have elevated indoor humidity levels, possibly leading to occupant discomfort. There are discrepancies in the literature on occupant comfort as it relates to indoor humidity and recommended upper humidity limits. The choice of humidity limit could potentially change results and conclusions on the energy impacts of a new air conditioner or dehumidifier technology, changing ventilation rates, or an improved building envelope. In this study, we use building simulations to explore the impact of humidity control on cooling energy use in efficient residential buildings for different humidity limits. We look at limits based on humidity ratio (or dew point temperature), wet-bulb temperature, relative humidity, and constant slope lines based on the popular comfort models of both Fanger and Gagge. We quantify the additional energy use required to control humidity below these limits. We look at the sensitivity of the results to different temperature and humidity set points, occupant internal gains, moisture buffering levels, evaporator airflow rates, and dehumidifier energy factors. High-efficiency home predicted energy savings are more sensitive to the assumed humidity limit and cooling and dehumidification set points than the other parameters investigated in this paper.

Fairtrade credentialism: towards understanding certified producer organizations’ perceptions of Fairtrade as a credential

ABSTRACTFairtrade is a transnational voluntary labelling initiative that aims to upgrade the social, economic, and environmental conditions of producers in developing countries. In this paper, we systematically translated, coded, and analysed open-ended responses from a global survey of Fairtrade producers to explore how Fairtrade operates as a credential. The credentialism literature sheds light on Fairtrade's ability to create social and economic mobility, the operation of positive and negative selection processes and the hidden curriculum. We conclude with research and policy recommendations, including the need for the research community and Fairtrade International to track and monitor initial conditions of Fairtrade producers and measure progress over time to improve understanding of how Fairtrade operates as a credential and structures the social and economic mobility of developing country producers.

Sesame seed labelling and health protection of allergic consumers

PurposeSesame can cause food allergy and according to European legislation, its presence in food must be declared on the label. The purpose of this paper is to investigate the presence of sesame in food products carrying no mention of sesame on the ingredient label and in food products carrying the voluntary labelling statement “may contain traces of sesame”.Design/methodology/approachPackaged bakery and non-bakery food items were collected at retail. Sample size was calculated according to estimated prevalence of 2 per cent and precision of 5 per cent: in total 32 samples of packaged bakery and non-bakery food were collected for each food category. The RIDASCREEN®FAST Sesame test (R-Biopharm AG, Darmstadt, Germany) was used for the analysis: its limit of detection was fixed in the laboratory at 0.5 ppm.FindingsOf the 32 food samples that did not mention sesame seed on the ingredient label, one (3.1 per cent) breadsticks sample tested positive at a concentration (326 ppm). Of the 32 food samples that carried the precautionary label statement “may contain traces of sesame”, one (3.1 per cent) breadcrumbs sample tested positive (305 ppm). Comparison between the allergen concentration and the published eliciting dose (ED5) for sesame proteins (1 mg) was performed. The calculated exposure was more than 2 the ED05 reported in the literature.Originality/valueTo date, few studies investigating compliance with food-allergen labelling requirements are available. This survey provides data for preliminary risk assessment for sesame allergenic consumers.

Quality Label in Buildings and Construction – a Green Label Supporting the Sustainability of Buildings in Slovenia

Sustainable actions in the building sector need to be supported by appropriate quality assurance (QA) and control protocols and tools. In late 1990s the first – and to this date the only comprehensive – quality label for construction products and services was established in Slovenia: the Quality Label in Buildings and Construction (ZKG). It is a voluntary green label addressing not only the specific technical characteristics of products and services, but among other also the production process quality, internal QA schemes, regular training and education of staff, innovation and development activities, economic aspects, the impact of the activities on the environment, and the social role of the company in the local area. In this way it addresses the three core pillars of sustainability. The label has gained a prominent status and is being referred to in calls for tenders both in public and private sectors and in national subsidy schemes. The paper presents the structure and content of the assessment scheme and ranking system exposing their core elements. A more detailed approach is presented on the case of a window as a construction product and on the case of installation of windows as a service, underlining the positive role of the label with regard to raising the quality standards in the building sector on the national level.

Consumer responses to front-of-package labeling in the presence of information spillovers

Voluntary nutrition labeling, a means of nutrition quality disclosure, was introduced in the U.S. over the last decade by leading food manufacturers, primarily in the form of front-of-package (FOP) labeling. This article examines how consumer responses to FOP labeling via product participation and information spillovers shift consumer demand across competing products. Applying a random coefficient logit demand model to sales data from the U.S. ready-to-eat cereal market (RTEC) empirically confirms a positive participation effect of FOP and a strong negative spillover effect on non-participating products. Further results indicate that the participation and spillover effects are stronger for healthy RTECs than they are for unhealthy ones. Moreover, ignoring such effects leads to underestimation of consumer valuation of FOP labeling for participating products, higher own-price elasticities of demand and lower price-cost margins. The findings also suggest that an incentive in a firm’s voluntary participation in self-regulated labeling programs is to avoid negative treatment externalities and that less health-conscious consumers are not influenced by spillover effects. Overall, this article highlights the importance of including spillover effects in the evaluation of FOP programs and that FOP can play a positive role in improving the healthfulness of consumer choices.

Corporate–NGO Partnerships through Sustainability Labeling Schemes: Motives and Risks

This article examines the development of partnerships between multinational companies (MNCs) and large nongovernmental organizations (NGOs) through voluntary product labeling schemes. First, the economics, management, and business literature are reviewed to highlight cross-checking, consistencies, and complementarities among these disciplines to identify and analyze the motives of partnering via voluntary product labeling. This analysis shows that, through such partnerships, companies and NGOs share similar objectives, viability and visibility and exchange essential resources, information and legitimacy. The development of shared goals and the complementarity of resources are the basis for successful partnerships, but they also create a phenomenon of blurred roles between companies and NGOs. Each partner enters the other’s sphere, which allows for better communication among partners, a clear and common vision of the partnership, a mutual trust, and a symmetric commitment of partners, necessary conditions for successful partnerships. However, I show that this phenomenon also leads to new risks for partners: competition, “NGO-capture”, and inconsistency.

Use of Automated Control Systems and Advanced Energy Simulations in the Design of Climate Responsive Educational Building for Mediterranean Area

Over the decades, a rapidly changing climate has prompted the world’s most influential leaders and institutions to take action against such an imminent threat. The introduction of Nearly Zero Energy Building (nZEB) concept, though, has barely triggered a major shift, while voluntary labelling systems do not seem to offer any reasonable alternative. Building design ought to be readdressed from the ground up, with climate-responsive constructions servings as a valuable starting point for the purpose. In this paper, conventional bioclimatic design is enhanced and supported by the introduction of Building Automation Control Systems: Typically, the former determines long-term seasonal patterns, whereas the latter only affects the short-term behavior. Their schedules are based on realistic assumptions, while set-points are fine-tuned following energy simulations. Good results have been achieved for a case-study facility in Porto, both in terms of indoor adaptive thermal comfort (the simulated operative temperature complies the adaptive comfort model for more than 98% of the reference year) and energy use (reduced by 53%, compared to a baseline building, devoid of any automation system). Being focused on the decision-making rather than on specific items of design, the authors claim that such an approach may be employed in any climate, regardless of the building type or size, as long as the process is driven by a genuine analysis of the local context (i.e., climate) and by purposefully devised energy simulations.

Beyond Just Branding Gimmick: Power of Youths in Eco-Certification in Abia State, Nigeria.

Businesses do not operate in a vacuum. Activities of business have steadily increased pressure on the environment, leading to a growing demand for environmental sustainability and measures to address it. Eco-certification is seen as a strategic communication tool in green marketing strategy to build trust and credibility. This study provides evidence that eco-branding is more than just a branding gimmick. Using a sample of 120 students from Michael Okpara University of Agriculture Umudike, Nigeria, who are the future of environmentalism. The study observed that communication and campaign about environmental practices are not totally rejected by Nigerians. This mirrors the importance of perceived behavioural control especially – the dimension of self-efficacy and could serve as a foundation for developing policies that challenge certain assumptions held by young people concerning ecological issues. It also shows that young people are highly aware of eco-branding and labelling though their perception is limited to their level of exposure hence they consider such products being organic products. In addition, respondents prefer voluntary labelling than mandatory option. Voluntary labelling it emphasis the strength of value and ethical-moral burden and commitment of the firm to the environment. These voluntary labels often come from trusted third-party institutions with high credibility. This study, therefore, identified that consumer’s education is a gateway to achieving the intent of eco-labels and branding because consumer perception of certification is negative.as it is seen as a marketing gimmick which reflects credibility crisis about brands with massive investment to promote environmental performance. This study also provides evidence that what drives certification performance among consumers is their concern about the environment and awareness of benefit such concern have on sustainability. The role of marketing is to design a green communication strategy that improves corporate credibility. In going for eco-label policy, it is important to ensure the credibility of the certification as it reflects the credibility of the firm before the public. Keywords: brand credibility, eco-branding, eco-labelling, eco-certification, environment, youth.

Nutritional Labelling in the EU: Strengths and Weaknesses of the Current Regulatory Framework

SummaryNutritional information on labels may impact positively on consumer food choices potentially enabling them to better judge the overall healthiness of foods and leading towards more aware and health‐oriented choices. Given its potential anticipated benefits, nutritional labelling regulation has been a priority in many countries over the last decades, and Nutrition Facts labelling became mandatory in the EU with the EU Regulation 1169/2011. However, even though mandatory Nutrition Facts labelling is crucial from a market perspective as it contributes to reducing information asymmetry, it may not be so effective from a health standpoint. Indeed, alongside mandatory indications the Regulation allows producers to report a number of additional and varying nutrition‐related information on a voluntary basis. Although these labels are important to provide consumers with supplementary contents, there is a risk that they generate information overload, making it difficult for individuals to compare different products. In this regard, consumers would likely benefit from more harmonised and standardised voluntary labels that could ultimately facilitate consumers in interpreting the nutrition facts information and translating them into a guidance for healthy food choices.

Effect of occupant behavior on peak cooling and dehumidification loads in typical and high-efficiency homes

Residential building codes and voluntary labeling programs are continually increasing the energy efficiency requirements of residential buildings. Improving a building’s thermal enclosure, installing the ductwork in conditioned space, and improving the building’s airtightness results in significant reductions in externally-driven sensible and latent cooling loads. As a building’s efficiency is improved, occupant-related internal gains become a larger portion of the building sensible and latent loads. Additionally, internal gains are highly uncertain compared to other load components. In this study, we use a stochastic approach to simulate occupant-related internal gains and compare the internal gains to other sensible and latent heat sources in four house efficiency levels in 10 U.S. climates using whole-building energy simulation software. We compare the expected range in occupant-related internal gains to other building characteristics such as cooling set point, air infiltration rate, and mechanical ventilation rate. We show that in high-efficiency homes, sensible internal gains vary from less than 10% to greater than 40% of the building sensible load under peak total cooling conditions depending on climate and internal gain profile. Likewise, latent internal gains vary from less than 10% to more than 60% of the building latent load under peak total cooling and peak dehumidification conditions depending on climate and internal gain profile.

Cultural worldview and genetically modified food policy preferences

After more than twenty years of persistent efforts to raise concern over the risk of consuming genetically modified (GM) foods, GM labeling proponents have more recently adopted the themes of: (1) environmental harm, (2) the collusion of big business and government, and (3) the “right to know” if food contains GM ingredients (Lendman, 2015). Proponents of mandatory labeling have been effective in mobilizing supporters around these themes which may influence individual-level support for different GM policy outcomes due to how these themes interact with a person’s cultural values. Consequently, we use cultural cognition theory to explore the relationship between cultural worldview and preferences for GM policy. Using a survey, we first examine the effect of cultural worldview on consumers’ preferences for voluntary and mandatory GM labeling programs. Second, using a choice experiment, we explore how cultural worldview influences consumer valuations of and willingness to pay for non-GM and GM food labels. Our results establish a reliable connection between cultural worldview and preferences for GM policy and preferences for GM labeling. As predicted by cultural cognition theory, the most dramatic differences exist between those with relatively egalitarian-communitarian and hierarchical-individualistic worldviews. Egalitarian-communitarians were 42% less likely to support change in the current voluntary approach and 79% more likely to support mandatory labeling than hierarchical-individualists; these individuals were also willing to pay about 67% more to avoid GM foods by purchasing products with a non-GMO label. Although important differences do exist, our research demonstrates that there is common ground and individual attitudes towards labeling can be mediated by cultural worldview.

UK children's breakfast cereals – an oral health perspective

Background Breakfast cereals remain popular with UK children. Although they are eaten primarily at breakfast time, they are regularly consumed between meals. Many breakfast cereals contain high levels of sugar, based on total product weight − with some values exceeding one-third sugar. Regular consumption of high-sugar breakfast cereals is concerning in terms of dental and general health, due to their relationship with dental caries and excess energy intake, which can lead to obesity and its associated conditions, including type 2 diabetes and coronary heart disease. Aim To investigate oral and general health messages contained on breakfast cereal packaging of brands popular with UK children. Methods Nine of the most popular branded cereals available in the UK, marketed to children, were evaluated in this study. One breakfast cereal (Coco Pops) was examined in greater detail, using all branded and UK supermarket own brand versions; culminating in a total of 13 breakfast cereals included in the study. The content of the packaging was analysed with regard to their imagery, health claims and nutritional content. Results At the manufacturer's suggested portion size, 8 of the 13 cereals provided over one-half of the recommended daily sugar intake for a 4–6-year-old child. Moreover, the imagery of the portion size on the front of the packaging was misleading − manufacturer's recommended portion sizes were at least two thirds less than those depicted. Nutritional claims focused on ‘vitamins’, especially folic acid and minerals, notably ‘iron’. ‘Whole grains’ and ‘no artificial colours or flavours’ were legitimate claims. Only two cereals did not use the voluntary front-ofpack labelling system, both of which were supermarket brands. Cartoon characters, royal endorsements and QR codes were used to promote the breakfast cereals. Conclusions Most of the breakfast cereals contained high sugar levels, and although marketers made legitimate claims about other nutritional constituents, these claims might mislead consumers into thinking the cereals are healthier than they are. Imagery of portion size was grossly misleading and gives cause for concern. Dental and other health professionals need to be aware of the high sugar content of these cereals and the marketing techniques that are used by their manufacturers when giving advice to children and their parents. It is crucial that these professionals keep up to date with current evidence-based healthy eating guidelines.

UK children's breakfast cereals - an oral health perspective.

Background Breakfast cereals remain popular with UK children. Although they are eaten primarily at breakfast time, they are regularly consumed between meals. Many breakfast cereals contain high levels of sugar, based on total product weight − with some values exceeding one-third sugar. Regular consumption of high-sugar breakfast cereals is concerning in terms of dental and general health, due to their relationship with dental caries and excess energy intake, which can lead to obesity and its associated conditions, including type 2 diabetes and coronary heart disease. Aim To investigate oral and general health messages contained on breakfast cereal packaging of brands popular with UK children. Methods Nine of the most popular branded cereals available in the UK, marketed to children, were evaluated in this study. One breakfast cereal (Coco Pops) was examined in greater detail, using all branded and UK supermarket own brand versions; culminating in a total of 13 breakfast cereals included in the study. The content of the packaging was analysed with regard to their imagery, health claims and nutritional content. Results At the manufacturer's suggested portion size, 8 of the 13 cereals provided over one-half of the recommended daily sugar intake for a 4–6-year-old child. Moreover, the imagery of the portion size on the front of the packaging was misleading − manufacturer's recommended portion sizes were at least two thirds less than those depicted. Nutritional claims focused on ‘vitamins’, especially folic acid and minerals, notably ‘iron’. ‘Whole grains’ and ‘no artificial colours or flavours’ were legitimate claims. Only two cereals did not use the voluntary front-ofpack labelling system, both of which were supermarket brands. Cartoon characters, royal endorsements and QR codes were used to promote the breakfast cereals. Conclusions Most of the breakfast cereals contained high sugar levels, and although marketers made legitimate claims about other nutritional constituents, these claims might mislead consumers into thinking the cereals are healthier than they are. Imagery of portion size was grossly misleading and gives cause for concern. Dental and other health professionals need to be aware of the high sugar content of these cereals and the marketing techniques that are used by their manufacturers when giving advice to children and their parents. It is crucial that these professionals keep up to date with current evidence-based healthy eating guidelines.

Voluntary food labeling: The additive effect of “free from” labels and region of origin

AbstractThis study analyzes the effect of voluntary food labeling, with focus on genetically modified organisms (GMO), pesticide usage, and region of origin. We focus on Medjool dates because though U.S. production of this crop has rapidly grown in recent years, no research exists related to consumers’ preferences and WTP for this crop. We conducted online choice experiments with a sample of over 1,400 consumers from the U.S. to determine WTP for production and region of origin labeling accounting for simultaneous versus individual labeling. Results indicate consumers prefer dates grown in Arizona over dates not labeled for region of origin. Also, pesticide‐free and GMO‐free dates are preferred, with pesticide‐free having a larger impact on choices. Furthermore, accounting for interactions between these two labels reveals that they can be considered subadditive in that labeling the product with both designations reduces WTP relative to “pesticide‐free” labeling only. [EconLit citations: M31, Q13]

Food processor and retailer non-GMO standards in the US and EU and the driving role of regulations

In the last two decades, voluntary standards have played an increasing role in reshaping the non-GMO labeling schemes in the EU and the US. This work compares the mandatory and voluntary labeling schemes for food produced from or with GMO in these two markets. After reviewing the EU and US regulatory frameworks, we introduce the incentives for the implementation of private and public voluntary standards. We describe the experiences of voluntary standards adoption by highlighting the development of non-GMO labeled products markets in EU and US. We emphasize the similarities between EU and US frameworks, the convergence between public and private standards, and identify the potential for future development of the non-GMO market. We conclude by describing the policy and economic implications of the development of the non-GMO labeled products markets and consequences of the regulation that will apply to crops derived by new genetic modification techniques.

The political economy of labeling

Labeling arrangements are introduced to provide information and affect market outcomes. Mandatory labeling of products like genetically-modified organisms (GMOs) is subject to controversy and political debate. The exact outcome depends on the specific public decision-making process (direct vote by the public vs. voting by representatives), the political power distribution among groups, and the workings of legislative and regulatory processes. This paper presents a conceptual framework to assess the welfare implications of labeling decisions that are decided by political processes. We identify conditions under which there are gains from mandatory labeling compared to no labeling, and find that the gain from passing a mandatory labeling proposition is larger if the voluntary labeling option is not available. The conclusions suggest that when mandatory labeling is not feasible politically, promoters of labeling will introduce voluntary labeling. The paper uses the results of this conceptual framework to analyze different case studies of labeling propositions, including Proposition 37 that was voted on in California in 2012. The findings suggest that labeling decisions may evolve with new scientific knowledge, new information technologies, and changing attitudes.