Mireille Cardinal
Biographic Data
| ID | 6265985 |
|---|---|
| NAME | Mireille Cardinal |
| GIVEN NAMES | Mireille |
| FAMILY NAME | Cardinal |
| SIGNATURE | CARDINAL M |
| AFFILIATIONS | Ifremer |
| ORCID | 0000-0001-8327-5429 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 4 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 1 |
Choice for sustainable meals at staff restaurants
Purpose Collective catering sector is increasingly offering alternative and more sustainable food propositions, but their success rests on their reception by guests and changes induced in individual behaviors. The authors investigate food-change determinants by examining the relationship between food behavior at staff restaurants and at home. Design/methodology/approach In an experiment over four days conducted in three staff restaurants, the aut…
Plate waste increases with the number of foods proposed
Lay and scientific categorizations of new breeding techniques
The rapid development of new genetic breeding techniques is accompanied by a polarized debate around their risks. Research on the public perception of these techniques lags behind scientific developments. This study tests a method for revealing laypeople’s perceptions and attitudes about different genetic techniques. The objectives are to enable laypeople to understand the key principles of new genetic breeding techniques and to permit a comparis…
Perception of oyster-based products by French consumers. The effect of processing and role of social representations
Perception of oyster-based products by French consumers. The effect of processing and role of social representations
Lay and scientific categorizations of new breeding techniques
The rapid development of new genetic breeding techniques is accompanied by a polarized debate around their risks. Research on the public perception of these techniques lags behind scientific developments. This study tests a method for revealing laypeople’s perceptions and attitudes about different genetic techniques. The objectives are to enable laypeople to understand the key principles of new genetic breeding techniques and to permit a comparis…
Plate waste increases with the number of foods proposed
Choice for sustainable meals at staff restaurants
Purpose Collective catering sector is increasingly offering alternative and more sustainable food propositions, but their success rests on their reception by guests and changes induced in individual behaviors. The authors investigate food-change determinants by examining the relationship between food behavior at staff restaurants and at home. Design/methodology/approach In an experiment over four days conducted in three staff restaurants, the aut…
Psychology (4 works) · Perception (3 works) · Biology (2 works) · Business (2 works) · Marketing (2 works) · Organic Food and Agriculture (2 works) · Political science (2 works) · Sociology (2 works) · Advertising (1 work) · Artificial Intelligence (1 work)