Calorie labels on restaurant menus: What do consumers see, think, and decide? Eye-tracking and interview insights
公開日 2025年11月06日
国際観光学研究センター（CTR）の客員フェローであるPablo Pereira-Doel氏（サリー大学）らによる共著論文が、国際学術誌「International Journal of Hospitality Management」に掲載されました。
論文タイトル
Calorie labels on restaurant menus: What do consumers see, think, and decide? Eye-tracking and interview insights
著者
Anita Eves, Surrey Hospitality and Tourism Management, Surrey Business School, University of Surrey, United Kingdom
Pablo Pereira-Doel, Surrey Hospitality and Tourism Management & Human Insight Lab, Surrey Business School, University of Surrey, United Kingdom; Centre for Tourism Research, Wakayama University, Japan
Vanessa Cumper, Surrey Hospitality and Tourism Management, Surrey Business School, University of Surrey, United Kingdom
書誌事項
International Journal of Hospitality Management
Volume 113, 2026, 104475
https://doi.org/10.1016/j.ijhm.2025.104475
* Scopus収録ジャーナル
https://www.scopus.com/sourceid/144742
要旨
This study explores consumers’ reactions and responses to calorie labelling of restaurant menus. A convenience sample of 36 participants aged 18 and older, who dine out at least monthly, engaged with menus using eye-tracking technology to measure involuntary attention. Participants visited the lab twice: first with a menu without calorie labelling and, at least two weeks later, with the same menu including calorie information. After each session, follow-up interviews explored the reasons behind attention, reactions, and food choices. Results revealed that while some subconscious attention to calorie information was detected through eye-tracking, many participants did not consciously notice it. Even those who saw calorie information rarely used it to inform choices, with calorie reductions failing to reach statistical significance. Choices were primarily driven by enjoyment and dietary restrictions. These findings suggest calorie labelling may have limited effectiveness in occasional social dining contexts and interventions should target regular dining venues instead.
キーワード
Calorie labelling, Restaurant menus, Food choices, Social dining, Eye-tracking
