13 pages, No consensus exists regarding which are the most effective mechanisms to promote household action on climate change. We present a meta-analysis of randomised controlled trials comprising 3,092,678 observations, which estimates the effects of behavioural interventions holding other factors constant. Here we show that behavioural interventions promote climate change mitigation to a very small degree while the intervention lasts (d = −0.093 95% CI −0.160, −0.055), with no evidence of sustained positive effects once the intervention ends. With the exception of recycling, most household mitigation behaviours show a low behavioural plasticity. The intervention with the highest average effect size is choice architecture (nudges) but this strategy has been tested in a limited number of behaviours. Our results do not imply behavioural interventions are less effective than alternative strategies such as financial incentives or regulations, nor exclude the possibility that behavioural interventions could have stronger effects when used in combination with alternative strategies.
8 pages, Reducing food waste is widely recognized as critical for improving resource efficiency and meeting the nutritional demand of a growing human population. Here we explore whether the sharing economy can provide meaningful assistance to reducing food waste in a relatively low-impact and environmentally-sound way. Analyzing 170,000 postings on a popular peer-to-peer food-sharing app, we find that over 19 months, 90t of food waste with an equivalent retail value of £0.7 million were collected by secondary consumers and diverted from disposal. An environmental analysis focused on Greater London reveals that these exchanges were responsible for avoiding emission of 87–156t of CO2eq. Our results indicate that most exchanges were among users associated with lower income yet higher levels of education. These findings, together with the high collection rates (60% on average) suggest that the sharing economy may offer powerful means for improving resource efficiency and reducing food waste.
