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Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

PloS one, 2017-05, Vol.12 (5), p.e0176028-e0176028

2017

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Cross-sectional association of Toxoplasma gondii exposure with BMI and diet in US adults

PLoS neglected tropical diseases, 2021-10, Vol.15 (10), p.e0009825

2021

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Children as messengers of health knowledge? Impact of health promotion and water infrastructure in schools on facial cleanliness and trachoma in the community

PLoS neglected tropical diseases, 2021-02, Vol.15 (2), p.e0009119-e0009119

2021

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Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents

European journal of nutrition, 2020-02, Vol.59 (1), p.231-247

2020

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Shaping sustainable consumption: Quebec consumers' knowledge and beliefs about the environmental impacts of food

Appetite, 2024-12, Vol.203, p.107659, Article 107659

2024

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Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Frontiers in nutrition (Lausanne), 2022-10, Vol.9, p.1008577-1008577

2022

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Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

Food quality and preference, 2019-07, Vol.75, p.260-272

2019

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Do Consumers Value Welfare and Environmental Attributes in Egg Production Similarly in Fresh Eggs and Prepared Meals?

Animals (Basel), 2023-01, Vol.13 (3), p.324

2023

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La réponse à l’insécurité alimentaire au temps de la COVID-19 : distance physique et lien social

Lien social et politiques, 2023 (90), p.265-288

2023

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Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

Nutrients, 2017-08, Vol.9 (9), p.923

2017

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Flexibility in work time impacts workers’ lunch habits

Proceedings of the Nutrition Society, 2020, Vol.79 (OCE2), Article E712

2020

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Sustainable consumer choices – critical reflection on hospitality and tourism

International journal of contemporary hospitality management, 2024-04, Vol.36 (6), p.1784-1797

2024

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Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods

International journal of gastronomy and food science, 2023-03, Vol.31, p.100662, Article 100662

2023

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The pursuit of ecological validity through contextual methodologies

Food quality and preference, 2019-04, Vol.73, p.226-247

2019

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La pause déjeuner des salariés en France : environnement de choix et comportements des cadres et des ouvriers

Cahiers de nutrition et de diététique, 2019-06, Vol.54 (3), p.146-150

2019

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Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment

Food quality and preference, 2019-04, Vol.73, p.56-64

2019

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A field experiment to design healthier foods: Consumer valuation of butter production processes

Food quality and preference, 2012-12, Vol.26 (2), p.178-187

2012

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Increasing vegetable intakes: rationale and systematic review of published interventions

European Journal of Nutrition, 2016-04, Vol.55 (3), p.869-896

2016

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Democratizing food systems

Journal of agriculture, food systems, and community development, 2024-03, Vol.13 (2)

2024

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Relationship between COVID-19 pandemic-related experienced stress and lifestyle habits among university students from Québec, Canada

Applied physiology, nutrition, and metabolism, 2024-07, Vol.49 (7), p.956-965

2024

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Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

Food quality and preference, 2019-12, Vol.78, p.103738, Article 103738

2019

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When are “Dish of the Day” nudges most effective to increase vegetable selection?

Food policy, 2019-05, Vol.85, p.15-27

2019

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Sandwich or long lunch? Lack of time and attendance of food outlets by French workers

International journal of workplace health management, 2021-03, Vol.14 (2), p.164-180

2021

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Vers une stratégie d’évaluation de la qualité de l’offre alimentaire dans les établissements de santé du Québec : sélection d’outils existants et retours d’utilisateurs potentiels

Cahiers de nutrition et de diététique, 2023-10, Vol.58 (5), p.325-337

2023

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Democratizing food systems: A scoping review of deliberative mini-publics in the context of food policy

Journal of agriculture, food systems, and community development, 2024-01, p.1-21

2024

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Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

Cross-sectional association of Toxoplasma gondii exposure with BMI and diet in US adults

Children as messengers of health knowledge? Impact of health promotion and water infrastructure in schools on facial cleanliness and trachoma in the community

Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents

Shaping sustainable consumption: Quebec consumers' knowledge and beliefs about the environmental impacts of food

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

Do Consumers Value Welfare and Environmental Attributes in Egg Production Similarly in Fresh Eggs and Prepared Meals?

La réponse à l’insécurité alimentaire au temps de la COVID-19 : distance physique et lien social

Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

Flexibility in work time impacts workers’ lunch habits

Sustainable consumer choices – critical reflection on hospitality and tourism

Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods

The pursuit of ecological validity through contextual methodologies

La pause déjeuner des salariés en France : environnement de choix et comportements des cadres et des ouvriers

Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment

A field experiment to design healthier foods: Consumer valuation of butter production processes

Increasing vegetable intakes: rationale and systematic review of published interventions

Democratizing food systems

Relationship between COVID-19 pandemic-related experienced stress and lifestyle habits among university students from Québec, Canada

Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

When are “Dish of the Day” nudges most effective to increase vegetable selection?

Sandwich or long lunch? Lack of time and attendance of food outlets by French workers

Vers une stratégie d’évaluation de la qualité de l’offre alimentaire dans les établissements de santé du Québec : sélection d’outils existants et retours d’utilisateurs potentiels

Democratizing food systems: A scoping review of deliberative mini-publics in the context of food policy

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