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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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.
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.
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.
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.
Dr. Rumina Dhalla and Dr. Felix Arndt discuss the effectiveness of business sustainability rankings.