How can carbon labels and climate-friendly default options on restaurant menus contribute to the reduction of greenhouse gas emissions associated with dining?

• Ann-Katrin Betz ,

  Contributed equally to this work with: Ann-Katrin Betz, Benedikt T. Seger

  Roles Conceptualization, Formal analysis, Investigation, Methodology, Resources, Visualization, Writing – review & editing

  Affiliation Department of Psychology, Julius-Maximilians-Universität Würzburg, Würzburg, Germany

  https://orcid.org/0000-0001-6811-8863

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• Benedikt T. Seger ,

  Contributed equally to this work with: Ann-Katrin Betz, Benedikt T. Seger

  Roles Conceptualization, Formal analysis, Methodology, Writing – original draft

  * E-mail: benedikt.seger@uni-wuerzburg.de

  Affiliation Department of Psychology, Julius-Maximilians-Universität Würzburg, Würzburg, Germany

  https://orcid.org/0000-0002-7219-9288

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• Gerhild Nieding

  Roles Conceptualization, Supervision, Writing – review & editing

  Affiliation Department of Psychology, Julius-Maximilians-Universität Würzburg, Würzburg, Germany

  https://orcid.org/0000-0001-8524-6883

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