Lucile MARTY

 https://cv.hal.science/lucile-marty

Researcher  

The nutritional routes towards sustainable diets in Western countries are now well-known: lowering amounts of animal-based foods and diversifying plant-based foods. However, the behvioural routes to achieve these goals are not. What would it take for individuals to shift from their current diet to an alternative diet? What can enhance motivation to do so? Are public institutions capable of encouraging this shift? These are the big questions I would like to contribute to answer.

My research work in behavioural nutrition aims at understanding factors influencing food choices and testing strategies to drive healthier and more sustainable eating behaviours. I have been involved in several projects investigating children's eating behaviours and the relationship between socioeconomic position and eating behaviours. I am currently developing new projects focusing on young adults diets.

Dahmani, J., Teil, F., Pouyfaucon, M., Gaignaire, A., Nicklaus, S., & Marty, L. (2024). Effects of a short food education program implemented at school canteens on children’s acceptance of plant-based food: A quasi-experimental study. Food Quality and Preference, 115, 105104

Dahmani, J., Nicklaus, S., & Marty, L. (2024). Willingness for more vegetarian meals in school canteens: Associations with family characteristics and parents’ food choice motives in a French community. Appetite, 193, 107134

Arrazat, L., Nicklaus, S., Lauzon-Guillain, B. De, & Marty, L. (2023). Identification of three dietary groups in French university students and their associations with nutritional quality and environmental impact. Frontiers in Nutrition, 10, 1323648.

Arrazat, L., Chambaron, S., Arvisenet, G., Goisbault, I., & Charrier, J. C. (2023). Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket. International Journal of Behavioral Nutrition and Physical Activity, 20(7), 1–13.

Marty, L., Chambaron, S., de Lauzon-Guillain, B., & Nicklaus, S. (2022). The motivational roots of sustainable diets: Analysis of food choice motives associated to health, environmental and socio-cultural aspects of diet sustainability in a sample of French adults. Cleaner and Responsible Consumption, 5.

Marty, L., Jones, A., & Robinson, E. (2020). Socioeconomic position and the impact of increasing availability of lower energy meals vs. menu energy labelling on food choice: Two randomized controlled trials in a virtual fast-food restaurant. International Journal of Behavioral Nutrition and Physical Activity, 17, 10.

Marty, L., Chambaron, S., Nicklaus, S., & Monnery-Patris, S. (2018). Learned pleasure from eating: an opportunity to promote healthy eating in children? Appetite, 120, 265–274.