CONSUMEHealth. Using consumer science to improve healthy eating habits. Marie Curie Project H2020-MSCA-IF-2016 (Grant agreement ID: 749514)
The objective of this Marie Skłodowska-Curie Action (MSCA) was to understand what drives consumers to make healthier food choices and provide evidence-based recommendations for stakeholders and policymakers to develop and communicate innovative win-win solutions improving eating habits. This MSCA consisted of spending 24 months at the Department of Applied Economics and Management of Cornell University (US), four months at the Department of Agricultural, Food, and Resource Economics of Michigan State University (US), and six months at Communication Engagement & Cooperation (COMCO) Department of the European Food Safety Authority in Parma. Behavioral economics studies through interviews, lab, and field experiments (hypothetical and non-hypothetical) were carried out during the three-year project. In addition, workshops and courses on food consumer research methods provided excellent training.
Wongprawmas, R., Sogari, G., Menozzi, D., & Mora, C. (2022). Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.821016
Wongprawmas R, Sogari G, Menozzi D, Pellegrini N, Lefebvre M, Gómez MI, Mora C. Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet. International Journal of Environmental Research and Public Health. 2021; 18(6):3173. https://doi.org/10.3390/ijerph18063173
Sogari, G.; Li, J.; Lefebvre, M.; Menozzi, D.; Pellegrini, N.; Cirelli, M.; Gómez, M.I.; Mora, C. (2019). The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta. Nutrients, 11, 2993. https://doi.org/10.3390/nu11122993
Sogari, G., Velez-Argumedo, C., Gómez M.I., and Mora, C. (2018). College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior, Nutrients, 10, 1823; https://doi.org/10.3390/nu10121823