A public relations move by Loblaw Companies is just the latest in a long line of big business antics stretching back to pre-Confederation fur trade in Canada.
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Articles on Grocery stores
Displaying 1 - 20 of 32 articles
The size of food images on product packaging plays a key role in exacerbating diet-related illnesses and obesity.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
A suspect apparently motivated by a white supremacist agenda shot dead 10 shoppers. Analysis shows that mass shootings – and those at grocery stores – are on the rise.
Grocers must find a way to add value and affordability for consumers.
Homegrown tomatoes and corn in Alaska? Climate change could make it possible in the 2030s and ‘40s – a rare silver lining for this fast-warming state.
Sainsbury’s is also experimenting with the till-free technology.
Supermarket employees, still laboring in crisis mode, continue to report significant rises in physical and mental health problems.
Grocery shopping and family meals are prime opportunities to build reading and math skills – particularly for young Latino children, a new study finds.
A recent survey finds that the pandemic made it harder for many US households to put food on the table. It also changed the ways in which people buy and store food.
The risk of COVID-19 exposure from high-touch surfaces within grocery stores is low if physical distancing guidelines and recommended cleaning protocols are followed.
How to keep food prices down? Use technology to change the way we produce food and public policy to ensure there’s a fair price put on things like climate change, human labour and animal welfare.
Since opening its first Australian stores on January 25 2001, Aldi has profoundly influenced the supermarket landscape.
Food is essential to survival. It is also essential to identity. During times of national crisis like the coronavirus pandemic and in the historical landscape, food issues become prominent.
Canada’s food system has bent but not broken in the face of unprecedented demand during the COVID-19 pandemic. We will continue to have enough food available.
Businesses are struggling in these difficult times — but there is a shimmer of hope in the incredible creativity, ingenuity and resilience that we see from around the globe.
One positive thing coming out of pandemic-related self-isolation could be that people will spend more time in their kitchens, a place where fewer Canadians have ventured in recent years.
COVID-19 is showing us we must work collectively to put resilience alongside efficiency as the primary drivers for the systems we depend upon each and every day for food.
The ecological impact of buying from your sofa.
Meat producers are lobbying in many states to keep the word ‘meat’ off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers’ choices.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Associate Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Professor of Marketing and Consumer Behaviour, Queensland University of Technology
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Associate Professor of Marketing, Toronto Metropolitan University
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Associate Research Scientist, Michigan State University
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Professeur senior d’analyse financière, d’audit et de risk management - Directrice de Programme pour le MSc Fashion Design & Luxury Management- Responsable de la spécialisation MBA "Brand & Luxury Management", Grenoble École de Management (GEM)
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Senior Lecturer in Operations and Supply Management, University of Bath
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Associate Head Research and Senior Lecturer in Marketing, University of Tasmania
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Professor, Department of Integrative Biology, University of Guelph
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Professor and Tyson Endowed Chair in Food Policy Economics, University of Arkansas
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Director of AgBioResearch and Assistant Vice President of Research and Innovation, Michigan State University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Associate Professor in Management & Marketing, University of Saskatchewan
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Assistant Professor, Hill and Levene Schools of Business, University of Regina
