The buy-local glorification during the pandemic followed by a strong food inflation, the impact of our consumption on climate change and the imminent arrival of meats made in the lab. There is no doubt that both hot and cold air are blowing on the industry. This presentation will reflect on these trends.
Maurice Doyon is a professor at the Department of Agri-Food Economics and Consumer Sciences at Laval University. He also holds the Egg Industry Economic Research Chair. He is a Fellow of the CIRANO Research Centre in Montréal and a member of several research groups in Canada. He completed his doctorate and master's degrees in applied economics at Cornell University and his bachelor's degree at Laval University.
Mr. Doyon received several awards and honours during his academic career. Some of these awards have helped him studying and working for long periods of time in several countries, as well as being invited as a doctoral student by a Nobel Laureate in Economics to work with him at the University of Arizona.
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