Articles

My role is to be the nutrition expert in our grocery store and make customers' lives easier, healthier and happier. I love having the whole grocery store as my classroom to teach customers hands-on about healthy eating. I also help in other departments when they need, which I enjoy as it mixes up my day-to-day tasks. For example, I help deliver flowers on Valentine’s Day and help in the kitchen with Veterans Day breakfast. I get to be a part of the store in every way possible, which is so fun!

Despite health benefits associated with adequate nutrition, many Americans consume a diet of poor nutrient quality, which is often reflected in their purchase patterns.

The grocery industry is stepping up its investment in shopper-facing robot technology ambitiously, and evidently with much confidence, as it strives to offset the costs of online delivery and pressure from non-supermarket competition.

Phil Lempert, RDBA's CEO, has an unique ability to predict trends well ahead of the curve. Join this webinar to gain an understanding of emerging retail and health and wellness trends in 2020.

There are many reasons I have come to love this country, but especially for the business opportunity and ability for me to make a significant impact as a registered dietitian with experience from the west.

If 2019 was the year of the mushroom, then 2020 is poised to be the year of The Blend™. 

In March of this year, the Partnership for Food Safety Education (PFSE) launched a new tool that is expected to dramatically improve consumers’ food safety behaviors at home. The new Safe Recipe Style Guide is designed for use by anyone who writes and publishes recipes for distribution to the public. Learn how this resource can be used at retail as a food safety education tool.

A small study by Field Agent (451 digital shoppers who spent at least $30 online for delivery or pick-up) examines the process in detail and shares a variety of interesting insights, including those detailed here.

The fourth annual Power of Foodservice 2019 study was conducted this year by 210 Analytics and commissioned by the Food Marketing Institute. The study takes a deep dive into retail deli and prepared foods to understand the opportunities along with consumer habits, preferences and trends. The survey specifically sought to determine shopper interests, attitudes and actions surrounding these categories. With foodservice being a key growth area for retailers, it is vital that retail dietitians stay on top of prepared food trends and consumer behaviors. Here are 10 important takeaways from the study:

Christopher Walton, a fellow Forbes columnist writes how adding a restaurant to a retail environment may – or may not make sense.