Professor involved in social and nutrition projects
Review waiting, please be patient.
This may take 4 months or more, since drafts are reviewed in no specific order. There are 3,200 pending submissions
waiting for review.
If the submission is accepted, then this page will be moved into the article space.
If the submission is declined, then the reason will be posted here.
In the meantime, you can continue to improve this submission by editing normally.
Where to get help
If you need help editing or submitting your draft, please ask us a question at the AfC Help Desk or get live help from experienced editors. These venues are only for help with editing and the submission process, not to get reviews.
If you need feedback on your draft, or if the review is taking a lot of time, you can try asking for help on the
talk page of a
relevant WikiProject. Some WikiProjects are more active than others so a speedy reply is not guaranteed.
To improve your odds of a faster review, tag your draft with relevant
WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags.
Pierre Chandon is the L'
Oréal Chaired Professor of Marketing, Innovation and Creativity at the
Institut Européen d'Administration des Affaires (INSEAD) in France and the director of the INSEAD-
Sorbonne University Behavioural Lab. He is known for his research on epicurean food marketing,[1][2] which shows how focusing on food as pleasure, not fuel, can help align health, business, and eating enjoyment.[3]
Early life and education
Pierre Chandon holds a Ph.D. in marketing from
HEC Paris (supervisor: Gilles Laurent), an MS in Business Administration from
ESSEC, and honorary professorships from Pacific University in Peru and Amity University in India.[4]
At INSEAD, Chandon teaches a course entitled The Body Business: Understanding Food and Wellbeing in the MBA program, as well as
brand management in the
MBA,
EMBA, and
executive education programs.
Chandon studies innovative marketing solutions to align business growth with consumer health and well-being. He is an expert in food marketing and in the behavioral science of eating. He has written numerous award-winning case studies[7][8][9] and published more than 50 articles in peer-reviewed journals in marketing, psychology, and nutrition, which have been cited more than 12,000 times.[10].
He won the O’Dell Award for the Best Article published in the Journal of Marketing Research for his research[11] showing that people with obesity do not underestimate calorie content differently than those with a normal weight, suggesting that biases in calorie estimation do not lead to obesity. He won the Best Article award from the Journal of Consumer Research twice, once for showing how health halos[12] lead consumers to overeat foods marketed as healthy, and another[13] for studying the effects of inequality on consumption and happiness. His RCT comparing the effects of four simplified nutrition labels on supermarket food purchases[14] won the Gary Lilien ISMS-MSI-EMAC Practice Prize Competition and led France, followed by five European countries, to adopt the
Nutri-Score label. He was a winner[15] and finalist[16] of the AMA-EBSCO-RRBM Award for Responsible Research in Marketing.
^Chandon, Pierre (2020). "Epicurean Food Marketing: Aligning business and health by making eaters happier to spend more for less food". Sight and Life. 34 (1): 18–24.
^Chandon, Pierre (2020). "Four Ways Foods Claim to Be 'Healthy': Front-of-package claims can influence perceptions". Sight and Life. 34 (1): 40–44.