Nudging nutrition: What makes students eat better
In a new study, Lang Marketing professor Dr. Sunghwan Yi explores new ways to subtly prompt students to choose more fruits and vegetables at campus dining facilities.
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3 ways restaurant staff and customers can communicate to prevent food allergy reactions
Lang PhD Management student Malika Khakhar explains in a new Conversation Canada commentary why she and colleagues analyzed how food allergy information gets miscommunicated at restaurants.
Marketing prof explores the interplay between tobacco and food product marketing claims
The claims marketers make to nudge consumers towards their products or services are carefully selected and highly scrutinized. In a new editorial by Lang marketing prof Dr. Tim Dewhirst titled "Interplay of food and tobacco product descriptors as health claims" published in the British medical journal Tobacco Control, describes the modern yet deceptive marketing approach that tobacco companies are beginning to use to promote their products as being a healthier alternatives.
An effective employee is a happy employee - Dr. Jamie Gruman
Research from organizational behaviour professor Dr. Jamie Gruman explores the main psychological factors that make happier, more productive employees and what leaders can do to maximize performance.
Would a four-day work week help solve Canada's hospitality labour shortage?
Research article by Lang HFTM faculty reveals how young professionals view the work-life balance in the foodservice industry and their desire for a four-day work week.
Sustainability rankings don’t always identify sustainable companies
Dr. Rumina Dhalla and Dr. Felix Arndt discuss the effectiveness of business sustainability rankings.
Lang prof contributes to report on consumer behaviour and healthy food choices
Many Canadian consumers are interested in healthy eating and nutrition, but there are several economic and environmental barriers to following the food guide and healthy recommendations.
