The retail landscape is rapidly changing, and in this presentation, trends in retail and their impact on the future of retailing will be shared. The discussion will include things like changing shopping patterns, the impact of technology, new ideas of convenience and value, and lessons to be learned from other retail categories.
Establishing positive eating habits early is key to raising healthy eaters. One of these habits is consuming a wide variety of plant foods. Retail dietitians can help parents make healthy eating the easy choice by providing them with information and ideas to incorporate these foods into their everyday eating habits. This webinar provides education and resources to assist retail dietitians in the effort to get kids eating well right from the start!
The future of retail is personalization and frictionless convenience at an individual level. But how does crunching billions of data points a day to make products discoverable actually work?
Sustainable and nutrient-rich, pulses are trending in the supermarket aisle. Sharon Palmer, RDN, The Plant-Powered Dietitian, shares a glimpse of how supermarket dietitians can pulse forward with beans, lentils, chickpeas, and peas to create an exciting momentum for promoting these healthy, delicious plant foods in your retail setting.
As times change, so do the requirements for nutrition facts panels, ingredient statements, and nutrition claims. During this session we’ll play an interactive game which will address the latest details on new FDA recommendations and requirements, along with the specific implications for nutrition communications and marketing in supermarket retail.
Nowadays there is a plethora of eggs offered in the grocery store – from cage-free to free range, organic to vegetarian, or brown vs white – often leading to consumer confusion. This session will provide an overview of the various retail egg options with a focus on the different hen housing systems and their impact on food safety, hen health and well-being, the environment, and food affordability. The speakers will also share an overview of the nutritional differences between egg types as well as practical information retail dietitians can share with their shoppers.
Retail dietitians are often on the forefront of food and nutrition trends, but knowing how and when to incorporate them into your programming can be challenging. Join Campbell’s nutrition and culinary teams to learn about what is trending and how to use these insights at the right time for the best results.