Accelerating the Transition to Healthy and Sustainable Food by Appealing to the Senses

How should companies develop, promote, price, and deliver healthy, sustainable food products to increase market share, profitability, and sensory experience?

Jeffrey Patrick Boichuk
McIntire School of Commerce

Xin Tong
College and Graduate School of Arts & Sciences

Luca Cian
Darden School of Business

Find out more about this 3C Project: https://3c.virginia.edu/projects/94
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