Decision-making can be complex, especially when competing values must be weighed. My early career experience working in the natural foods industry taught me that food decision-making is often fraught. Health, convenience, value($) and cultural/emotional attachments can lead to uncertainty around what values are most important in any given eating experience. Often, the “best” decision in one realm can be the very worst in another (for instance, the healthiest options may cost the most or take the longest to prepare).
As a graduate student, I became interested in food waste as an unintentional consequence of the way that people shop for and consume food. My research on food waste led me to think about the ways that individuals and families manage household resources and the priority given to some values over others in any spending decision.
I feel so fortunate that I now get to teach courses about personal finance (household money management) and food systems. These two topics have long fascinated me and both feel important because they can directly impact student’s lives and the health and sustainability of our communities.
Areas of Expertise
- Food waste
- Financial literacy
- Sustainable consumption
- Consumer decision-making
- RCSC 150B2: Money, Consumers and the Family
- RCSC 330: Food Retailing Principles