OCTOBER 17-18, 2019

CATÓLICA - LISBON SCHOOL OF BUSINESS AND ECONOMICS

LISBON - PORTUGAL

3rd COOK AND HEALTH CONFERENCE

This event brings together international experts, scientific researchers and practitioners from a broad spectrum of disciplines, to share up-to-date knowledge and debate key research findings regarding the main drivers and outcomes of home cooking behaviour.

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ADVANCING THE POTENTIAL OF HOME COOKING

  • To raise individuals' diet quality and enhance their nutrition status
  • To strengthen household food security and fight food poverty
  • To stimulate more sustainable food production and consumption worldwide
  • To improve the health and well-being of communities and countries

Special Issue & Fourth Cook and Health Conference

Selected abstracts of keynote, oral and poster presentations held at the Third Cook and Health Conference were published on December 18 2019 in a Special Issue of MENU: Journal of Food and Hospitality Research (ISSN 2275-5748).

Program Chairs: 

Agnés Giboreau
agnes.giboreau@institutpaulbocuse.com

Maxime Michaud
Maxime.Michaud@institutpaulbocuse.com

Organizational Matters:

Bénédicte Simon
benedicte.simon@institutpaulbocuse.com

Amanda McCloat
St. Angela’s College

Amy Trubek
University of Vermont

Ana Isabel Costa
Católica-Lisbon School of Business and Economics

Cláudia Simão
Católica-Lisbon School of Business and Economics

Joslyn Brenton
Ithaca College

Julia Wolfson
University of Michigan

Klazine van der Horst
Bern University of Applied Sciences

Leslie Cunningham-Sabo
Colorado State University

Pedro Pena Bastos
Restaurant CEIA

Sara Rodrigues
Universidade do Porto

Sarah Bowen
North Carolina State University

Sinikka Elliott
University of British Columbia

Susanna Mills
Newcastle University

Xavier Allirot
Senior Research Consultant