Retail Industry Insights
Carbon: the Central ELEMENT in Food Sustainability
Agriculture is at the center of discussions around climate change today. As a sector, it is a major contributor to climate change accounting for nearly one quarter of all global greenhouse gas emissions. At the same time, the farmers we depend on for food, feed and fiber are among the most affected by the increase in adverse weather like floods and droughts which impact their yields and livelihoods. But agriculture is not simply a contributor to and victim of climate change, it has the potential to help solve the climate crisis through the widespread adoption of climate-smart practices that not only reduce emissions, but also remove carbon from the atmosphere.
Facilitated Discussion Group: Kids are Consumers Too
Retailers are seeing success with kids programming, driving entire family engagement through virtual events tied to e-commerce, school partnerships and more. Whether you're already offering kids' programs or are looking to get started, this retail RD discussion is for you!
Maximizing Individual Consults for Shoppers with Food Sensitivities
For individuals with food sensitivities, following a restrictive eating plan often seems like the only option. However, thanks to advances in nutrition and food science, consumers with food sensitivities can now enjoy more varied eating habits than ever before.
Heart-Healthy Eating in 2022: How Well do you Know your Shopper?
Dietitians are well-trained in nutrition for preventing and treating coronary heart disease, but the landscape is changing. Refresh what you know and crack the consumer code with this session that covers current and relevant market research and science-based approaches to heart-healthy eating.
Groceries for Gut Health
This presentation includes an introduction to how prebiotics and probiotics can be favorable additions to a healthy lifestyle, as well as contribute to the gut microbiome. The benefits of consuming fermented foods, the importance of using strain-specific probiotics for certain benefits, and how probiotics and live cultures in food differ are discussed.