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The role of the retail dietitian is continuously evolving and the next decade will bring expanded opportunities for driving health and wellbeing at retail. This session will address how RDs can best prepare themselves to thrive professionally in the next era of healthy living at retail.
During the pandemic, many types of consumers, including athletes, weekend warriors, and active individuals of all kinds have had to rethink how they retain their gains. With the shutdown and restrictions of many foodservice establishments, these consumers had to learn to prepare their meals from home. This session will explore how to empower your active consumers to build their performance plate on their own to help them elevate their game and fuel better. Dive into emerging evidence-based research to support your consumers' needs and educate your athletes about the importance of gaining culinary skills to benefit their performance and encourage lifelong healthy habits.
This past year has led even registered dietitians to hit a wall when it comes to finding and preparing new and nutritious mealtime ideas. Join registered dietitian, Cara Harbstreet, for this interactive cook-along to inspire your joy of cooking as she infuses new flavors and food trends into her food demo, while at the same time showing you how to put together a meal for your customers that provides a dining out experience. She will be joined by Coborn’s retail dietitian, Emily Parent, to share tips for how to bring to life a virtual cook-a-long for your customers in retail and how to leverage partners to make the business case successful. You are sure gain culinary insights, tips for hosting virtual events, gain insights for social media activations and be introduced to the versatility of pork in your kitchen. Let's travel together with our tastebuds!
Research conducted by the Reagan-Udall Foundation for the FDA shows that Americans are looking for consistent information about COVID-19. This session will address the important role retail RDs can play in meeting this consumer need, positioning their retailer as a key community builder.
Front of Pack Labeling 2.0 Guiding Consumers to Healthier Eating Patterns, Support Holistic Wellness
The FDA plans to publish a proposed definition of healthy this year along with conducting consumer research to gain insights. Though details are not known at this time, FDA has stated in the past that they want to promote foods such as whole grains, nuts, seeds, fruits and vegetables and higher intakes of nutrients such as fiber and potassium and lower levels of sugar, salt and saturated fat. So why is defining healthy of importance to the retail dietitian? Simply put, the definition will set the stage for government’s approach to Front-of-Pack (FOP) labeling and influence retail programs moving forward. Additionally, a definition that is vague or not based on sound science may also create confusion in the marketplace for consumers and health professionals alike. Join our ‘healthy’ discussion moderated by Sarah Ludmer, Senior Director of Kellogg North America Wellbeing and Regulatory with panel experts Beth Johnson, MS, RD, principle, CEO and founder of Food Directions and Krystal Register, MS, RDN, LDN, Director of Health & Well-being, FMI, as they explore this intriguing topic.
Successful vendor partnerships are essential to strengthen and advance the work of retail health and well-being programs. These partnerships, however, must be negotiated, nurtured and evaluated to ensure the collaboration provides ongoing value. In this session, participants will learn the keys to establishing meaningful connections with vendors, negotiating roles and responsibilities, tips for strengthening partner relationships and how to evaluate success. We will also hear from a long-time vendor partner of RDBA regarding the importance of working with retail dietitians and what constitutes a successful collaboration.
Intrapreneurship is a relatively recent concept that focuses on employees of a company that have many of the attributes of entrepreneurs. An intrapreneur (sometimes called a corporate entrepreneur) is an employee within a company that takes risks in an effort to solve a given problem, a key resource for companies that adapt and reinvent themselves to remain relevant in turbulent and dynamic business environments.
Dietetic professionals operate under a defined code of ethics, which requires use of science-based information and unbiased guidance. During this session, hear from a panel of retail dietitians on how they balance professional ethics with product and brand promotion. Panelists include Molly Hembree, MS, RD, LD, Retail Dietitian Coordinator at Kroger Health, Judy Chodirker, RD, MHSc, Loblaws in Canada, Yvette Waters, MS, RDN, CISSN, Nutritionist and Brand Influencer at Raley’s. Panel moderated by Judy Dodd, MS, RDN, LDN, former President of the Academy of Nutrition and Dietetics.
This session will be focused on career building tips and advice for retail dietitians seeking career advancement opportunities in retail. This session is ideal for dietitians willing to take on challenges or roles outside of traditional dietetics to gain broader retail experience. Elisa shares her career path and lessons learned along the way.
Given the incredible growth of frozen seafood sales and growing consumer interest and willingness to cook seafood from frozen (66% would try it if they had recipe ideas), commercial Alaska sockeye harvester Melanie Brown will be demonstrating how easy it is to Cook it Frozen with Alaska Seafood. Join us while Melanie shares her fishing experience and an Alaska salmon recipe. You will also hear from Monica George, head of retail marketing for ASMI, about how frozen provides year-round availability to wild and sustainable seafood from Alaska, cuts waste and makes delicious and healthy eating a slam dunk. After the session, ASMI will send $100 gift cards to the first 25 RDs who send links to their own Alaska Seafood Cook it Frozen demos featured on their social channels.