Past Webinars

Anecdotally, breakfast is often referred to as the most important meal of the day, yet trends in breakfast consumption suggest that a significant number of Americans skip breakfast each day.

During this webinar, RDBA Executive Director Annette Maggi, MS, RDN, LD, FAND will share insights on how to effectively encourage purchase of healthier food products within the professional code of ethics. Communicating to shoppers on topics (i.e. clean label) with limited scientific support will also be discussed and the professional code of ethics will be reviewed.

Can you imagine what your store would look like if the orange juice section was suddenly empty or produce shelves were void of all oranges, grapefruit, lemons and limes? We all need to be concerned that this is possible in light of the disease citrus greening, which has been a major contributor to a 70% reduction in Florida citrus production in just 11 years.

Antibiotics are essential for healthy livestock and safe food. With a focus on continuous improvement, real change is occurring on farms across the U.S.

Plant-based eating is on the rise. While a modest ten percent of Americans claim to follow a vegetarian diet, a whopping 57 percent of Americans report trying to cut back on their meat consumption.

From cardboard bread to gluten-free everything, we’ve come a long way. This webinar, sponsored by Udi’s and Glutino, will provide retail RDs with an in-depth update on the gluten free shopper. Topics discussed will include an overview of today’s gluten free shopper and why they choose this eating pattern, how best to meet the varying needs of this consumer segment, and a review of industry indices on whether the trend is here to stay. Ideas for in-store activation to reach this consumer segment will also be provided.

The retail grocery setting provides a unique opportunity to impact consumer food choices directly at the point-of-purchase, and retailers across North America are hiring registered dietitians to provide services and programs for shoppers. This webinar is designed to provide dietetic students, interns and transitioning RDs with an overview of the dietitians’ role in the retail setting and skills and experience needed to get hired into retail. A panel of three retail dietitians will provide insight on the role and advice to students interested in pursuing career opportunities with grocery chains. This webinar will be moderated by Amy Peick, a senior in the dietetics program at North Dakota State University.

Legendary for his insight into food and shopping trends, Phil Lempert will provide his thoughts on 2016 trends for RDBA members. Trends to be discussed during this webinar include Have it Your Way, Agnosticism, Bioregions, Micro Stores, New Way of Eating, Evolution of Millenials, Delivery Shift, and Technology to the Rescue.

This webinar will highlight how to leverage consumer research to develop highly targeted messages to reach shoppers. For example, research shows us that consumers still need basic education when it comes to produce. While nutrition information may open the door, it is often the selection, handling and usage education that can drive purchase decisions. Wendy McManus, Retail Program Manager at the National Mango Board will provide an overview of consumer research - what it is, how it is conducted, and how it can be applied to messaging to effectively reach consumers and drive repeat purchasing, and a retail RDN will provide insight as to how she applies consumer research in her programs and promotions.

Based on a recent independent survey of 1,400 shoppers, the National Confectioners Association reveals shopping trends that are unique to Millennials when compared to overall shoppers. Participants will gain insight on Millennials’ attitudes around candy and a balanced lifestyle, their interest level in nutrition labels and facts, and the types of chocolate they prefer and how much they know about the positive health effects of chocolate and cocoa. In addition, presenters will discuss holiday traditions Millennials value, their attitude around baking and crafting, and more.