Changes are afoot in the meat department as consumption continues to decline and consumers seek solutions that meet their demands for price, health, and convenience. With an understanding of trends and key drivers, retail dietitians can work collaboratively with their meat departments to build programs that educate consumers while supporting sales.
When asked how to improve their primary supermarket, "local foods" came in second only to savings. As a trend that continues to grow and mature, “local foods” are becoming increasingly relevant to the majority of customers.
Daymon Worldwide and The Hartman Group have released a new report, Reframing Retail Through the Lens of a Changing Food Culture, highlighting important shifts in the way consumers eat, shop, and cook. Insights from this report will help retail dietitians better understand the current consumer mindset so they can tailor programs and communications to fit their customers' thinking and shopping behavior.
Last year we predicted how weather conditions around the globe would affect crop yields and impact food production and prices; little did we know just how big that impact would be. 2012 brought us the worst drought in 50 years, and created havoc on over 60% of all farmland here in the United States. There is little doubt that, just as the USDA has predicted, food prices will continue to rise for many years to come. The average American spends less than nine percent of their income on food, which is the lowest percentage of citizens of any other country, and less than Americans spent back in 1982 (13 percent). Yet even modest food price increases will affect many.
Get inspired to flex your innovation muscles! The Partnership for a Healthier America’s End Childhood Obesity Innovation Challenge has announced the 10 semifinalists. Let’s take a look at some interesting ideas to help solve childhood obesity.