Laurence Godin

Assistant professor

Laval University

Canada

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About

Laurence Godin is an Assistant Professor at Université Laval in Canada. His research primarily focuses on sustainable consumption, alternative proteins, and food waste reduction strategies. Recent publications explore the social representations of food practices and the impacts of the COVID-19 pandemic on food security. His work contributes to understanding consumer behavior and environmental sustainability in the context of dietary transitions.

Articles (12)

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2024

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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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2022

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2022

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2021

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2020

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2020

Collaborators (7)

Marlyne Sahakian

University of Geneva

SWITZERLAND

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Ibrahima Bocoum

Professeur

Université Laval Faculté des sciences de l'agriculture et de l'alimentation

CANADA

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Sergey Mikhaylin

Professor

Laval University

CANADA

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Aurianne Stroude

Lecturer

University of Fribourg

SWITZERLAND

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Irène Courtin

Teaching assistant and Phd candidate

University of Geneva

SWITZERLAND

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Doris Fuchs

Professor

University of Münster

GERMANY

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Marie-Eve Gaboury-Bonhomme

Professeure / Professor

Laval University

CANADA

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Laurence Godin

Research Interests

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About

Articles (12)

Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency

Cultivating change in food consumption practices: The reception of the social representation of alternative proteins by consumers

Between “better than” and “as good as”: mobilizing social representations of alternative proteins to transform meat and dairy consumption practices

Amélie Keyser-Verreault et Florence Pasche Guignard (dir.), Maternités académiques et pandémie. Lieux, temps et réseaux entre pressions et résiliences, Québec, Presses de l’Université du Québec, 2023, 272 p.

Cohérence des interventions gouvernementales pour prévenir l’insécurité alimentaire des ménages :

Transitioning to a vegetarian or vegan diet: fractures and continuities in biography and practice

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

Reflexivity through practice-informed student journals: how “sustainable wellbeing” relates to teleoaffectivities

Care and consumption

Care, Gender, and Change in the Study of Sustainable Consumption: A Critical Review of the Literature

Doing laundry in consumption corridors: wellbeing and everyday life

Promoting ‘pro’, ‘low’, and ‘no’ meat consumption in Switzerland: The role of emotions in practices

Collaborators (7)

Marlyne Sahakian

Ibrahima Bocoum

Sergey Mikhaylin

Aurianne Stroude

Irène Courtin

Doris Fuchs

Marie-Eve Gaboury-Bonhomme

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