From low-fat to fat-free, sugar-free to no sugar added, it’s easy to get confused by food labels. If you have trouble making healthy choices at the grocery store, a new food labeling system could help make grocery shopping easier.
Marketing and consumer studies professors Tirtha Dhar and Tanya Mark, along with Alison Duncan, a professor in the Department of Human Health and Nutritional Sciences, are working with a Canadian food retailer to study the effectiveness of the store’s point-based nutrition labeling system that ranks foods according to their nutritional value.
Jessica Nicholson wants to improve how we work and how organizations impact society, something she believes can be achieved by a greater emphasis on and understanding of care. Her dissertation contributes to an evolving conversation in management and business ethics literature that takes a more holistic view of how organizations can do good for their employees and community. Jessica hopes to ultimately develop a theory about what the meaning of care is and how it is practiced within an organizational context.
Reaching for the pepper shaker at meal time is almost a reflex for many people. While it is one of the most common and popular seasonings in the world reaching countless palates each day, its path to the grocery shelf is one that is exotic, unexpected and complex.