Consumers' Preference for Sustainable Food

Can we Prime Sustainable Food Choice? A Mix-methods Study

This study aims to test and compare the effectiveness of three priming interventions on consumers' selection of sustainable foods: priming with environmental benefits, health benefits and co-benefits (environment and health benefits).

Inclusion Criteria:

• Subjects should be aged 18 years or above
• Hong Kong residents
• Be able to read Chinese

Exclusion Criteria:

• Subjects who have vegan or vegetarian diets
• Subjects who have to follow special diets due to illnesses will be excluded.