About
Head of research for Sustainable textile and food research. Personal food research is on food and personal economics (especially housing and insurance). Use experimental methods and different statistical methods as my main approach.
Field of study
Design of experiments Housing Micro Econometrics Consumer behaviour Food consumption
Research groups
Research projects
Completed research projects
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Organic-PLUS
The aim of Organic-PLUS is minimising, and eventually phasing out contentious inputs from certified organic agriculture.
Publications and research
Scientific publications
Tangen, Hanna Seglem
;
Schjøll, Alexander
(2025).
Omfanget av usunn mat- og drikkereklame i sosiale medier og innretningen av en ny forskrift.
Norsk tidsskrift for ernæring (NTFE).
Vol. 23.
https://doi.org/10.18261/ntfe.23.2.2
Vittersø, Gunnar
; Andreola, Mattia;
Kjærnes, Unni
; Kuraj, Sabina;
Schjøll, Alexander
;
Torjusen, Hanne
(2024).
Conditions for Sustainable Food Consumption: A Comparative Study of Europeans' Valuations of Chicken Meat.
Jacobsen, Eivind; Strandbakken, Pål; Dulsrud, Arne; Skuland, Silje Elisabeth (Ed.).
Consumers and consumption in comparison. p. 115-138.
Emerald Group Publishing Limited.
https://doi.org/10.1108/S0195-631020240000037006
Thorjussen, Christian Bernhard Holth;
Schjøll, Alexander
(2021).
Er asymmetrisk informasjon en drivkraft for konflikter i det norske boligmarkedet?.
Tidsskrift for boligforskning.
Vol. 4.
https://doi.org/10.18261/issn.2535-5988-2021-02-02
Slapø, Helena;
Schjøll, Alexander
;
Strømgren, Børge
; Sandaker, Ingunn; Lekhal, Samira
(2021).
Efficiency of In-Store Interventions to Impact Customers to Purchase Healthier Food and Beverage Products in Real-Life Grocery Stores: A Systematic Review and Meta-Analysis.
Foods.
Vol. 10.
https://doi.org/10.3390/foods10050922
Fretheim, Atle
; Helleve, Arnfinn;
Løyland, Borghild
;
Sandbekken, Ida Hellum
; Flatø, Martin; Telle, Kjetil Elias; Watle, Sara Sofie Viksmoen;
Schjøll, Alexander
;
Helseth, Sølvi
;
Jamtvedt, Gro
; Hart, Rannveig Kaldager
(2021).
Relationship between teaching modality and COVID-19, well-being, and teaching satisfaction (campus & corona): A cohort study among students in higher education.
Public Health in Practice.
Vol. 2.
https://doi.org/10.1016/j.puhip.2021.100187
Lekhal, Samira;
Bugge, Annechen Bahr
;
Schjøll, Alexander
; Slapø, Helena; Karevold, Knut Ivar
(2019).
Atferdsøkonomiske virkemidler i helsefremmende arbeid: hvordan kan utforming av restauranter og kantiner fremme sunnere valg?.
Norsk tidsskrift for ernæring (NTFE).
https://www.ntfe.no/i/2019/1/tfe-2019-01b-2401
Schjøll, Alexander ; Alfnes, Frode ; Lanseng, Even (2018). Reklame i blogger – forbrukeres holdninger og reaksjoner. Storm-Mathisen, Ardis; Jacobsen, Eivind; Tangen, Karl-Fredrik; Helle-Valle, Jo (Ed.). Markedsføring og forbrukerne – samfunnsvitenskapelige blikk. p. 158-168. Universitetsforlaget.
Austgulen, Marthe Hårvik
;
Skuland, Silje Elisabeth
;
Schjøll, Alexander
;
Alfnes, Frode
(2018).
Consumer Readiness to Reduce Meat Consumption
for the Purpose of Environmental Sustainability:
Insights from Norway.
Sustainability.
Vol. 10.
https://doi.org/10.3390/su10093058
Schjøll, Alexander
(2017).
Country-of-origin preferences for organic food.
Organic Agriculture.
Vol. 7.
https://doi.org/10.1007/s13165-016-0159-1
Schjøll, Alexander
;
Alfnes, Frode
(2017).
Eliciting consumer preferences for credence attributes in a fine-dining restaurant.
British Food Journal.
Vol. 119.
https://doi.org/10.1108/BFJ-06-2016-0264
