The Business of Food requests proposals from Cornell faculty that advance research on food and beverage topics as they relate to the business disciplines. Awarded projects will receive up to $10,000 in funding.
We are particularly interested in research that involves collaborations across schools within the S.C. Johnson College of Business and/or between the College of Business and CALS. The projects should result in research synergies, where demonstrated results are enhanced because of cross-discipline efforts. The goal is to fund research projects likely to lead to external funding.
Faculty are eligible to apply for a second grant in the subsequent two years after receiving the initial award, assuming sufficient demonstrable performance has been made on the funded project. After receiving two grants, faculty are ineligible for to receive additional funding for three years.
The Effects of Media and Policy on the Supply and Demand for Restaurant Food
Aaron A. Adalja, Assistant Professor, Hotel School, email@example.com, Miguel I. Gómez, Associate Professor, Dyson School of Applied Economics and Management, firstname.lastname@example.org, and C.-Y. Cynthia Lin Lawell, Associate Professor, Dyson School of Applied Economics and Management, email@example.com
The goal of this proposal is to analyze demand and supply for restaurant food [in China] and to examine the effects of media and policy regarding food safety and food prices on consumer preferences and the supply and demand for restaurant food. To do so, a structural econometric model of demand and supply for restaurant food is developed and estimated.
The Last Mile Cold Chain Supply: Producers to Retail Outlets
Small food producers especially in urban areas have a significant challenge in distribution and reaching their stockists in a cost-efficient and rapid fashion. The proposed study investigates this problem by examining current practices where logistics and infrastructure have been developed that allow for same-day grocery delivery. These observations and knowledge will then be applied to determine how a similar infrastructure might be built to assist small urban food producers reach a much wider retail and institutional market.
Bargaining on Trade Promotions between Manufacturers and Retailers in the Food Industry: Development of a Nash Model and Empirical Test
Vithala R. Rao, Deane W. Malott Professor of Management, Professor of Marketing and Quantitative Methods, Samuel Curtis Johnson Graduate School of Management firstname.lastname@example.org and Koichi Yonezawa Research Associate, Food Industry Management Program, Charles H. Dyson School of Applied Economics and Management, email@example.com
In this project, the researchers will investigate the divergence between an optimal and realized outcome from trade promotions. This study will further investigate the correlates of the divergence between optimal values from the Nash bargaining model and actual decisions in the simulation. Findings from this study will allow manufacturers and retailers to design trade promotion agreements more effectively.
How Branding Influences Health- and Taste-Attribute Integration in Food-Choice
Kaitlin Woolley, Assistant Professor of Marketing, Johnson Graduate School of Management, firstname.lastname@example.org and Geoffrey Fisher, Assistant Professor of Marketing, Dyson School of Applied Economics and Management, email@example.com
The proposed research here examines the role of branding on the dynamic integration of health and taste attributes of restaurant meals. Using a novel form of mouse tracking, this work will examine how consumers incorporate perceptions of taste and health attributes of brands into their food choices, above and beyond the perceived healthiness and tastiness of the food item. This project is at the intersection of dietary self-control and consumer behavior, with implications for food marketers, consumer well-being, and nutritional policy.
For more information about the Business of Food Small Grants Program, please contact Kris Park.