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Do Sustainability Labels Lead to More Sustainable and Healthier Food Choices?
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Category: Project
Principal investigator(s):
Julia Wolfson
Johns Hopkins Bloomberg School of Public Health
Email: Jwolfso7@jhu.edu
Homepage: https://publichealth.jhu.edu/faculty/4077/julia-wolfson
Sample size: 5055
Field period: 11/28/2021-04/27/2022
Abstract
In the United States (U.S), red meat consumption is consistently far above recommended levels based on national Dietary Guidelines, and red meat is a primary …
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