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Department of Marketing
George joined Copenhagen Business School as a Postdoctoral Researcher in June 2024. Prior to joining CBS, he worked as an Assistant Professor of Marketing at Aarhus University, Department of Management, MAPP Centre, where he also completed his PhD. George has also been a visiting PhD researcher at the Stockholm School of Economics.
George’s research interests focus on consumer behavior, sustainability, ethical discourses in marketing, food waste, and retail marketing. His work has been published in scientific journals, including Journal of Business Ethics, Journal of Cleaner Production, Waste Management, Sustainable Production and Consumption, Appetite, and Food Quality and Preference. George has presented his research in international conferences, including EMAC, Pangborn, the International Food Marketing Research Symposium and the Nordic Retail and Wholesale Conference.
George is actively involved in the academic community, serving as a regular peer reviewer for journals such as Management Science, Journal of Business Ethics, and Food Policy. He has been recognized for his contributions, including being a candidate for the Best Paper Award at the 48th EMAC and winning the 3rd Best Paper Award at the 20th EARCD Conference.
Academic Awards & Honors
2019 | Candidate for Best Paper Award – 48th EMAC, Hamburg, Germany.
2019 | Winner of the 3rd Best Paper Award – 20th EARCD Conference, Zaragoza, Spain.
• Food waste
• Consumer behavior
• Sustainability
• Ethical discourses in marketing
• Retail marketing
George has supervised numerous BSc and MSc theses, as well as business internships, emphasizing empirical approaches. He guides students through the process of formulating research questions, designing studies, and analyzing data, ensuring a rigorous and hands-on learning experience. His mentorship is characterized by a strong focus on practical applications and critical thinking, preparing students to tackle business and societal challenges.
George has taught marketing management at the Bachelor level and research methods at the Master level. His teaching emphasizes practical, case-based marketing problems that complement the theoretical components of his courses. This approach ensures that students gain a thorough understanding of both the conceptual and practical aspects of marketing and research methodologies.
Bech-Larsen, T., Grunert, K.G., & Tsalis, G. (2024). Effects of the Qualification of Animal Welfare Claims in Market Communication on Consumer Purchase Intentions: A Dual Processing Perspective. Food Policy, 126, 102670.
Tsalis G., Jensen B.B., & Aschemann-Witzel, J (2024). The relationship between retail price promotions and household-level food waste: Busting the myth with actual food waste and deal share data? Waste Management, 173, 29-39
Pedersen, S., Benson, T., Tsalis, G., Futtrup, R., Dean, M., & Aschemann-Witzel, J (2024). What consumers want in a sustainability food label. Results from online co-creation workshops in the UK & Ireland and Denmark. Frontiers in Sustainability, 4, 1342215
Wakeman, S. W., Tsalis G., Jensen B. B., & Aschemann-Witzel J. (2022). Seeing the issue differently (Or not at all): How bounded ethicality complicates coordination towards sustainability goals. Journal of Business Ethics, 178(2), 325-338
Futtrup, R., Tsalis, G., Pedersen, S., Dean, M., Benson, T., & Aschemann-Witzel, J. (2021). Is the whole more than the sum of its parts? Challenges and opportunities for a holistic consumer-friendly sustainability label on food. Sustainable Production and Consumption, 28, 1411-1421
Benson, T., Pedersen, S., Tsalis, G., Futtrup, R., Dean, M., & Aschemann-Witzel, J. (2021). Virtual Co-Creation: A Guide to Conducting Online Co-Creation Workshops. International Journal of Qualitative Methods, 20, 16094069211053097
Tsalis G., Jensen B. B., Wakeman W. S., & Aschemann-Witzel J. (2021). Promoting food for the trash bin? A review of the literature on retail price promotions and household-level food waste. Sustainability, 13 (7), 4018
Tsalis, G. (2020). What’s the deal? Consumer price involvement and the intention to purchase suboptimal foods. A cross-national study. Food Quality and Preference, 103747
Jahn, S., Tsalis, G., & Lähteenmäki, L. (2019). The conceptual chain from attitude towards food fortification to perceived personal benefit to purchase intention, and the moderating role of problem awareness and appropriateness. Appetite, Vol. (133), pp. 370-377
Bech-Larsen T. & Tsalis G. (2018). Impact of cooking competence on satisfaction with food-related life: Construction and validation of cumulative experience & knowledge scales. Food Quality and Preference, Vol (68), pp. 191–197
Mørk T., Bech-Larsen T., Grunert K.G., & Tsalis G. (2017). Determinants of Citizen Acceptance of Environmental Policy Regulating Consumption in Public Settings: Organic Food in Public Institutions. Journal of Cleaner production, Vol. (148), pp. 407-414
Mørk T., Grunert K.G., Fenger M., Juhl, H.J., & Tsalis G. (2017). An analysis of the effects of a campaign supporting the use of a health symbol on food sales and shopping behavior of consumers. BMC Public Health 17:239
Ares G., Giménez A., Vidal L., Yanfeng Z., Krystallis A., Tsalis G., Symoneaux R., Cunha L. M., Pinto de Moura A., Claret A., Guerrero L., Cardello A.V., Wright A., Jefferies L., Lloyd M., Oliveira D., & Deliza R. (2016). Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. Food Quality and Preference, Vol. (52), pp. 62-73