Marketing professor Dr. Sunghwan Yi and applied nutrition researcher, Dr. Paula Brauer, in the College of Social and Applied Human Sciences have been studying nudging with funding from the Ontario Agri-Food Innovation Alliance.
Ongoing effects of the pandemic on the food supply chain and higher commodity prices mean that Canadian families will pay $966 more for food in 2022 than they did in 2021.
New research from Dr. Kimberly Thomas-François explores how the food industry has successfully integrated technology into shopping experiences.
Seven Lang faculty from a variety of disciplines will receive funding from SSHRC and NSERC to kickstart new research projects.
