The study of food choice is at the forefront of research in economics today due to its repercussion on nutritional issues for the population and consequently on public health. Consumers display varied preferences towards food, and react sometimes controversially to nutrition information conveyed to them via food labels or other formats. Choices vary according to taste preferences, but are also influenced by factors such as certification of origin, geographical indication, sustainable production methods and, importantly, health concerns and psychological traits of consumers. Understanding the sources of various forms of preferences is crucial, as it allows to set up successful public health programs and strategic market policies. SPEAKER: Assoc Professor Mara Thiene, an economist at the University of Padua in the Department of Land, Environment and Forestry Held as part of the Sydney Ideas program on 19 October: http://sydney.edu.au/sydney_ideas/lectures/2017/associate_professor_mara_thiene.shtml