Researchers from the Cornell Food & Brand Lab came and talked to us about their work and discovery regarding food. The type of science and work that the lab seems to perform is somewhat interesting, in that the focus isn’t necessarily on the chemistry of the foods, but involves the psychology of the consumption of food. The discussion featured many cool facts and discoveries. For example, there was some emphasis on the amount of choices an individual should have when entering a buffet or dining hall. The researchers spent time investigating this subject because they wanted to determine what amount optimized factors such as a healthy distribution of nutrition and the degree of variety that was actually consumed. Interestingly enough, they discovered that to encourage variety and risk-taking from individuals in these buffets or dining halls, having too many options actually deters people from seeking variety in the meal, since they don’t want to spend the effort to look at everything and thus default to what is familiar.

I think food labs of this sort have a great deal of value to our society. A significant issue facing a large chunk of our population is the consistent consumption of healthy foods. Consciously, I think most people can have a healthy meal once in a while, but to eat healthily on a consistent basis requires, in my opinion, an environment and setting that subconsciously encourages an individual to pursue healthier options. I think food labs can definitely help to tackle problems like these!