A new study led by Lang Prof. Thomas Sasso found there can be many positives for LGBTQ+ people when they share their identity fully and openly in their workplace.
Research with Impact
Lang hospitality professor Bruce McAdams and MSc candidate Rebecca Gordon discuss the challenges facing the Canadian hospitality and foodservice industry.
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.
In this Toronto Star op-ed, marketing prof Dr. Timothy Dewhirst explores how the recent COVID-19 vaccine mandate announcements impact activities for children.
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.
Wood Chair in Innovation Dr. Barak Aharonson explores how supporting entrepreneurs and boosting innovation must be a priority for Canada's recovery from COVID-19.
Research by Dr. Jing Wan explores the topic of anthropomorphism - the act of attributing human characteristics to a brands and products.
Lang faculty explain that although the Tokyo 2020 Olympics are the most gender-equal games to date, there are still significant inequalities between men's and women's opportunities in sport.
New research from Dr. Kimberly Thomas-François explores how the food industry has successfully integrated technology into shopping experiences.