Articles

On today’s Bullseye, we ask the question once again – can food taxes and subsidies help us eat healthier – this time with the help of researchers from the University of Connecticut and the University of Illinois who were recruited by The World Health Organization.

A frequent series of questions RDBA receives from members is related to salary, with interest in understanding if an individual’s salary is competitive, common benefits as a part of total comp, and how to direct HR departments to the right resources for benchmarking. This article provides helpful resources and guides you through this area.

Upcycled foods are being touted as an easy way for consumers to prevent food waste via the products they buy as new high-quality products are created out of surplus food. It’s an innovative approach to the issue of food waste and is the first consumer product-based solution, making it scalable and economically sustainable. Here are 5 things you should know about upcycled foods:

Did you know that plant breeding can help mitigate food waste, improve sustainability, and enhance food flavor?

At the end of June, Health Canada announced a mandatory front-of-package (FOP) label for products “high in” sodium, sugar, and/or saturated fat with a compliance date of January 1, 2026. The rationale for this requirement is the relationship of these nutrients to the risk of stroke, obesity, heart disease, type 2 diabetes, high blood pressure, and certain cancers.

With grocery costs at an all-time high and ongoing concerns about Covid, consumers are looking for ways to eat healthy while sticking to their budget. Guidance from retail RDNs can provide consumers with the tools needed to ensure their well-earned dollars are being spent on foods that provide nutritional benefits. Consider these shopper tips as you communicate with customers.

The goal of this session is to provide attendees with a look at the family meals “landscape” today and highlight fresh ideas that retail RDs can use to address the challenges consumers currently have around shopping for, planning and preparing family meals. This webinar will emphasize several strategies, as well as practical tools and tips that in-store RDs can utilize to augment their impact when encouraging healthy family meals to consumers.

Food processing has played an instrumental role in supporting a safe and nutritious food supply – and these foods help people build easy, delicious, nutrient-dense meals. Yet, consumers continue to be confused about these benefits. Retail dietitians are uniquely positioned to provide their shoppers with evidence-based information on processed foods and build consumers’ confidence in selecting the foods that fit their lifestyle and nutrition goals. Consider the following tips and potato-inspired tools when engaging with your shoppers about processed foods:

As was recently pointed out to me, retail dietitians are some of the most productive professionals. It’s likely you get more done in a day than colleagues, partners, and friends. Yet, you crave ideas on how to take your time management and productivity to an even higher level. So here’s your chance to back out, to walk away from this article and say that you are productive enough. Or you can keep reading to see if there’s just one gem in what’s to come next.

Consumers are now seeking health information and care that is convenient, personalized and meets them where they are. Some individuals may also face the challenge of in-person physician visits, or want to be proactive about their health by being aware of diagnostic results before engaging with a health care provider.