Climate-based meal pricing in hospital catering: a field study on consumer behaviour and environmental impact

This study investigates the effect of climate-based meal pricing on food choice behaviour and environmental impact in two staff restaurants of Zurich City Hospitals, Switzerland. In a six-week field intervention, meal prices were adjusted according to their calculated life-cycle greenhouse gas emissions, accompanied by targeted communication for the staff. Compared to a six-week reference phase, the intervention was associated with a measurable shift toward lower-emission meal choices, including a 7 and 4% reduction in average climate impact per meal at the sites. A total of approximately 30,000 meals were analysed. Vegetarian and vegan meal shares increased, while sales of high-impact meat dishes declined. Statistical analyses confirmed significant price elasticity, with lower-priced, climate-friendly meals chosen more often. Survey data from 444 hospital staff revealed broad awareness and general acceptance of the intervention, particularly among environmentally motivated respondents. The findings demonstrate that climate-based pricing is a viable strategy to promote sustainable dietary behaviour in institutional catering, contributing to measurable reductions in food-related emissions and informing policy for public food procurement.