Articles

According to the Food Marketing Institute (FMI) and Prevention magazine's 2013 Shopping for Health survey, consumers are feeling more successful in their nutrition choices, broadening the opportunity for retail dietitians.

The Summer Fancy Food Show just wrapped in New York City, where "clean" reigned supreme — from ingredients, to processing, to flavors. And while there were many trends to spot, we're highlighting a few of specific interest to retail dietitians.

Andrea Sampson started with Big Y as part of her undergraduate independent study program, which evolved into a part time and eventually full time job — proving that paving your own way is not only possible, but necessary, in retail.

Many retailers will be affected when legislative requirements related to menu labeling finally come into effect. What lessons can we learn from restaurants about why many consumers do not use nutrition information on menus?

Which company or channel do retailers feel most threatened by? How is the Center Store changing? Supermarket News' Center Store Editor Julie Gallagher shares the results of SN's 2013 Center Store Survey.

Shoppers report that motivation is key barrier to healthy eating and avoiding unhealthy foods is a key strategy. We’ve got a lot of work to do to convince shoppers the healthy eating is delicious, enjoyable, and within reach.

As a dietitian for Roundy’s, Peggy combines her training in nutrition and culinary arts to educate customers on nutrition and cooking through innovative programming.

Take a peek inside to see what some of the food industry’s biggest players, including the dairy industry, Kroger's, and the U.K's Department of Environment, Food and Rural Affairs are doing to address the issue of food waste both in the U.S. and internationally.

Dietitians and produce department managers rejoice: fruits and veggies are trendy!

How can retail dietitians play a critical role with private label teams? Ask Allison Enke. Today, she gives us a peek into her role with Whole Foods Market.