Laure Saulais

Full Professor

Laval University

Canada

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About

Laure Saulais is a Full Professor at Université Laval in Canada. Her research primarily focuses on sustainable consumption, food policy, and consumer behavior, particularly in relation to the environmental impacts of food and healthiness perceptions of processed foods. Recent publications include studies on consumer knowledge about environmental issues, the effects of the COVID-19 pandemic on lifestyle habits, and the evaluation of food quality in healthcare settings.

Articles (13)

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2021

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2020

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2020

Collaborators (8)

Camille Massey

Institut Paul Bocuse

FRANCE

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Margarita Brugarolas

Head of Department

Miguel Hernandez University

SPAIN

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Julien Delarue

Associate Professor

University of California, Davis

UNITED STATES

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Maurice Doyon

Professor

Laval University

CANADA

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Chantal Desmarais

Professeure titulaire

Laval University

CANADA

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Marie-Eve Labonte

Assistant Professor

Laval University

CANADA

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Jeff Bray

Associate Professor Consumer Behaviour

Bournemouth University

UNITED KINGDOM

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Marie-Eve Gaboury-Bonhomme

Professeure / Professor

Laval University

CANADA

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Laure Saulais

Research Interests

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About

Articles (13)

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

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

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

Tools assessing the quality of the food supplied in short- and long-term healthcare facilities in developed countries: A systematic review

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

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

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

Sustainable consumer choices – critical reflection on hospitality and tourism

What really matters when dining out? Insights into the role of context from a qualitative study with French consumers

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

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

Increasing vegetable consumption out-of-home: VeggiEAT and Veg+projects

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

Collaborators (8)

Camille Massey

Margarita Brugarolas

Julien Delarue

Maurice Doyon

Chantal Desmarais

Marie-Eve Labonte

Jeff Bray

Marie-Eve Gaboury-Bonhomme

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