Research with Impact
Experts from Lang's School of Hospitality, Food and Tourism Management discuss how COVID-19 has impacted the hospitality industry's sustainability initiatives.
Across Canada, restaurant sustainability initiatives are taking one step forward and two steps back as full-service restaurants struggle to weather the most daunting winter season in recent memory.
Marketing and consumer studies professor Dr. Sunghwan Yi explores the factors that contribute to excessive, panic buying during the COVID-19 lockdowns.
When the COVID-19 pandemic first brought the world to its knees in March 2020, incidents of panic buying began to make headlines around the globe. From Brazil to India, hygiene products and grocery staples flew off shelves in record time.