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.
The Food and Nutrition Conference and Expo (FNCE) is always a whirlwind of events and sessions. If you’re planning on attending FNCE in Washington DC this 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 make your planning a bit easier:
Retail Dietitians spend a great deal of time encouraging consumers to shop their stores and consume wholesome meals at home. And while many consumers do have a desire to eat healthier home-cooked meals they often struggle with the broad range of proficiencies required to prepare food at home. Clinicians Culinary Health Education Fundamentals (CHEF) Coaching is an innovative program designed to train Registered Dietitian Nutritionists to teach basic home cooking competencies to patients and consumers.