Career Development

Retail dietitians and pharmacists bring distinct nutrition and medicinal services to supermarkets that raise their value as better-for-you destinations.

The Food and Nutrition Conference and Expo (FNCE) is always a whirlwind of events and sessions. If you’re planning on attending FNCE in Philadelphia PA next month there are a number of exciting educational sessions that may be helpful to your work as a retail dietitian. Here is a list to help you make the most of this year’s conference:

Many people talk about your brand and your reputation as interchangeable terms but your brand is only a piece of what forms your entire reputation. Your brand is what you stand for and how you approach your work. You have control over your brand because you can decide what you want to do and how you want to do it so you leave a positive impression. Your reputation, on the other hand, is what people remember and share about you. Consider the following advice for developing and maintaining an outstanding reputation:

Retailers love customers who actively recommend the products and/or services found at their store(s) and these “engaged customers” can play a critical role in the long-term profitability of companies. This pattern of customer activity is based on commitment, loyalty and positive word-of-mouth. But how do you, as a retail dietitian, get shoppers to become your ally and provide positive testimonials? And more importantly, how can you leverage meaningful customer interactions to help show management your value? Here are a few tips:

Many of the topics presented in May at the Retail Dietitian Exchange have relevancy for a broad audience within the profession, and RDBA is pleased to announce that two of the event sessions are now available on video. Descriptions of and access to the videos are provided here:

As retailer’s expand their grocerant options, dietitians are developing and taking on culinary roles at retail. This provides insight from a panel of retail RDs who are working on culinary initiatives.  Panelists include Ashley Martinez, MFN, RD, LD, Kroger Health, Jessica Seigel, MPH, RD, Gelson’s Markets, Shelbi Thurau, RD, Wakefern Food Corp, and Emily Parent, RD, LD, Coborn’s. Moderated by Phil Lempert.

Technology is impacting the retail industry in ways we never dreamed – from farm to form, it’s impacting the way shoppers are choosing their foods and retailers are communicating. This one-on-one discussion with Phil Lempert and Sylvain Perrier will explore real examples of how retailers are utilizing block chain, artificial intelligence, machine learning, robotics and the next evolution of e-commerce and delivery as well as their impacts and opportunities for retail dietitians.  

I remember sharing a cab ride to an event with two retail RD program leaders. During the ride, they were discussing strategies to manage the 500+ emails they get each day. This story reflects the stress that many retail RDs manage in their roles. Random work hours, demands of multiple store categories, support of marketing, communications, and operations and a host of other departments can all contribute to a stressful work life. 

As retail dietitians, we regularly navigate a tricky path between managing business requirements while providing meaningful and effective wellness guidance for supermarket shoppers. This is a task that is complicated enough under the best of circumstances. But as many of us have experienced in retail, the only constant is change itself. There have been many ‘disruptors’ recently, from the rise of e-commerce to the growth of small format stores, but perhaps one of the most intimidating disruptions happening at retail is the increase of retail mergers and acquisitions (M&A) in the last few years. However, these types of changes can bring great opportunities to you and your wellness initiatives if you maintain a flexible perspective while aligning with your retailer’s new strategic plan.

Change, evolution, progress. Powerful words. It’s been said that failure is not fatal, but failure to change might be. The nutrition industry is especially at risk of this. Why? Because nutrition is inherently personal.