Description Retail food environments, encompassing both physical stores and digital platforms like websites and apps, significantly influence consumer purchasing decisions and behaviors. The rise of digital food environments, accelerated by the COVID-19 pandemic, has transformed how consumers access food, with online grocery shopping and food delivery apps becoming increasingly popular in Canada and worldwide. However, the relevance and effectiveness of food labelling in these e-commerce settings remain unclear, as regulations have not been consistently adapted to the digital landscape. This session will delve into the role of both physical and digital retail food environments in shaping consumer diets. We will explore the current practices and challenges of food labelling in the e-commerce landscape, highlighting the potential differences in consumer behaviors. Additionally, we will examine the associations between online food shopping, diet quality, and food literacy, emphasizing how these factors interplay to influence consumer behavior. By presenting emerging research and policy recommendations, this session aims to support informed consumer decisions. We will identify research gaps and discuss the need for better understanding the role of nutrition information in retail food environments, ultimately contributing to improved public health outcomes.
Dr L’Abbe is a Professor Emeritus in the Department of Nutritional Sciences, Temerty Faculty of Medicine at the University of Toronto, where she leads a research group on Food and Nutrition Policy for Population Health. Her research examines the nutritional quality of the food supply, food intake patterns, and consumer research on food choices related to obesity and chronic disease. Dr. L’Abbé is an expert in public health nutrition, nutrition policy, and food and nutrition regulations. She is a member of several committees of the WHO, Health Canada, World Obesity, INFORMAS and the US NASEM on DRIs among others. She has authored over 275 peer-reviewed scientific publications, book chapters and government reports, is a member of the Order of Canada and a Fellow of the Canadian Nutrition Society, the American Society for Nutrition and the International Union of Nutritional Sciences.