Laure Saulais

Research Scientist

Laure Saulais

Activities / CV

Experimental economics, Behavioral economics, Food economics


My research aims to better understand the interactions between the characteristics of the economic environment (information, product availability, price, menu structure...) and consumers’ food choices and decisions, particularly in foodservice contexts. The purpose of this research is to identify strategies to guide consumers towards healthier or more sustainable behaviors at the point of choice, or more specifically, to improve the nutritional quality of meals and reduce their environmental impact through changes in the context of choice. This work relies on concepts from Behavioral Economics. Methodologically, experimental economics is the main approach used in this research, either through framed field experiments or in real life settings.
I currently lead the thesis of Adriana Galiñanes Plaza et de Camille Massey

  • 2009-present: Research Fellow at the Center for Food and Hospitality Research, Institut Paul Bocuse
  • Associated researcher at INRA Grenoble Applied Economics Lab
  • 2009: Post-Doctoral fellow at the Research Center for Agribusiness Economics (CREA), Laval University, Quebec (Canada)
  • 2009: PhD in Experimental Economics from the University Pierre Mendes France (Grenoble II)
  • 2004-2006: Research Analyst in INRA SAADAPT (Paris)
  • 2004: MSc in Environmental and Natural Resources Economics, University Paris X
  • 2004: Graduated from AgroParisTech (INA-PG), specializing in Environmental Economics

Additional information

  • VEGGIEAT (2013-2017): the main objective of European project VEGGIEAT, funded under the Seventh Framework Programme of the European Union, is to increase knowledge and understanding of the determinants of acceptability and consumption of vegetables among adolescents and among seniors in the context of institutional catering. This project jointly explores the effect of sensory and culinary characteristics of products and of the context of provision of vegetables. It combines a multidisciplinary team of researchers from the Universities of Bournemouth (Great Britain), Florence (Italy), Copenhagen (Denmark), the company Bonduelle and the Institut Paul Bocuse.
  • FOODSMART (2015-2019): This European project is part of the RISE funding scheme (H2020 / Marie Curie) and associates universities ofBournemouth, Copenhagen, Macedonia, the Austrian company Ronge & Partner and the Research Center of the Institut Paul Bocuse. The purpose of FoodSMART is to develop an innovative technical solution (ICT) menu, which promotes informed food choices outside the home. Are taken into account the individual characteristics (such as culture, nutritional needs or age), product characteristics, and context (choice architecture).
  • GRENADINE (2015-2016): project GRENADINE (Waste in Foodservice: Analysis, Diagnosis, nudges and Experimentation) focuses on the development of innovative strategies for the reduction of food waste in catering by exploring the production of food waste at the interaction between supply and demand in foodservice settings. It aims to promote the emergence of sustainable food practices in institutional and commercial catering by reducing food waste, both from the standpoint of the design of supply chains and from that of consumer behavior. This project was funded by the Institut Olga Triballat.
Nutrition and public health - Sustainable food - Field experiments - Experimental auctions - Economics of food consumption behavior


+33 (0)4 72 18 54 65


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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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