Lost in the Supermarket Wed, 04 Mar 2026 18:10:03 -0500 https://www.retaildietitians.com en-us © 2026 Lost in the Supermarket yes 68afc395-23a1-5adc-b94e-693fcf800faa SupermarketGuru episodic no Buzzsprout (https://www.buzzsprout.com) retail dietitian, RD SupermarketGuru https://storage.buzzsprout.com/esoyz82vovwfmj243f8af1gf7028?.jpg Lost in the Supermarket https://www.retaildietitians.com Expert food industry analyst and journalist, Phil Lempert, has candid conversations about what’s in your food, what you should and shouldn’t be buying and eating, how food companies can better serve shoppers and stay ahead of the trends, what effect the f Understanding the Food Industry: Pricing, Retailers, and Consumer Habits Understanding the Food Industry: Pricing, Retailers, and Consumer Habits Rise and shine, food enthusiasts! Brace yourselves as we pull back the curtain on the intriguing world of food prices with Ricky Volpe, the food economist and professor, who's here to share his wisdom. Discover why your grocery bills are skyrocketing and why food prices are not dropping. Hear Volpe's predictions of a slow but steady recovery in prices, and learn about the influence of climate change and global conflicts on food costs. This episode promises to unravel the enigma of food price formation, a must-listen for anyone looking to understand this complex issue.

The show continues to simmer as we stir up discussions about the tough tussle between retailers and CPG companies amidst rising food costs. How are retailers demanding transparency and justification for price increases? Why are more retailers investing in vertical integration and store brands? How have consumers changed their shopping habits during the pandemic? Ponder over the role of marketing in maintaining brand recognition and defying the stigma associated with store brands. This episode is a veritable feast of insights into the food industry, leaving you hungry for more. Tune in to explore the changing perceptions around store brands and to understand the crucial need for transparency in our food supply chain.

]]> Rise and shine, food enthusiasts! Brace yourselves as we pull back the curtain on the intriguing world of food prices with Ricky Volpe, the food economist and professor, who's here to share his wisdom. Discover why your grocery bills are skyrocketing and why food prices are not dropping. Hear Volpe's predictions of a slow but steady recovery in prices, and learn about the influence of climate change and global conflicts on food costs. This episode promises to unravel the enigma of food price formation, a must-listen for anyone looking to understand this complex issue.

The show continues to simmer as we stir up discussions about the tough tussle between retailers and CPG companies amidst rising food costs. How are retailers demanding transparency and justification for price increases? Why are more retailers investing in vertical integration and store brands? How have consumers changed their shopping habits during the pandemic? Ponder over the role of marketing in maintaining brand recognition and defying the stigma associated with store brands. This episode is a veritable feast of insights into the food industry, leaving you hungry for more. Tune in to explore the changing perceptions around store brands and to understand the crucial need for transparency in our food supply chain.

]]> SupermarketGuru Buzzsprout-14167634 Mon, 18 Dec 2023 09:00:00 -0800 1863 68 full false Rise and shine, food enthusiasts! Brace yourselves as we pull back the curtain on the intriguing world of food prices with Ricky Volpe, the food economist and professor, who's here to share his wisdom. Discover why your grocery bills are skyrocketing and why food prices are not dropping. Hear Volpe's predictions of a slow but steady recovery in prices, and learn about the influence of climate change and global conflicts on food costs. This episode promises to unravel the enigma of food price formation, a must-listen for anyone looking to understand this complex issue. The show continues to simmer as we stir up discussions about the tough tussle between retailers and CPG companies amidst rising food costs. How are retailers demanding transparency and justification for price increases? Why are more retailers investing in vertical integration and store brands? How have consumers changed their shopping habits during the pandemic? Ponder over the role of marketing in maintaining brand recognition and defying the stigma associated with store brands. This episode is a veritable feast of insights into the food industry, leaving you hungry for more. Tune in to explore the changing perceptions around store brands and to understand the crucial need for transparency in our food supply chain. Shaping the Future of Agriculture with Bowery Farming: A Deep Dive into Vertical Farming Shaping the Future of Agriculture with Bowery Farming: A Deep Dive into Vertical Farming Explore the future of agriculture with Irving Fain, the CEO of Bowery Farming, as we venture into the world of indoor and vertical farming. Are you ready to discover how these innovative farming methods might be the game-changer in the face of climate change impacts? Climate anomalies such as severe droughts, wildfires and overuse of groundwater have disrupted traditional agriculture, making it even more challenging to meet the ever-increasing global food demand. We delve into these issues and highlight how vertical farming can offer a sustainable and efficient solution, while also engaging a new generation of tech-savvy farmers.

With vertical farming, advantages run deep for consumers, retailers, and of course, the environment. From offering longer shelf life and more nutritious produce, to providing transparency in growing practices, this revolutionary method is changing the way we grow our food. Imagine a world with reduced food waste and a streamlined growing process - that's what the technology behind vertical farming promises to deliver. 

In our final insights, we underscore the significance of vertical farming in the agricultural industry. We touch on how Bowery Farming, a leading indoor farming company, has been making remarkable strides in this field and their ambitious growth plans. With their progressive methods and tech-centric approach, they are not just shaping the future of agriculture, but providing an essential solution to the mounting challenges of our time. So, gear up to unearth the thrilling innovations and transformations in modern farming with us.

]]> Explore the future of agriculture with Irving Fain, the CEO of Bowery Farming, as we venture into the world of indoor and vertical farming. Are you ready to discover how these innovative farming methods might be the game-changer in the face of climate change impacts? Climate anomalies such as severe droughts, wildfires and overuse of groundwater have disrupted traditional agriculture, making it even more challenging to meet the ever-increasing global food demand. We delve into these issues and highlight how vertical farming can offer a sustainable and efficient solution, while also engaging a new generation of tech-savvy farmers.

With vertical farming, advantages run deep for consumers, retailers, and of course, the environment. From offering longer shelf life and more nutritious produce, to providing transparency in growing practices, this revolutionary method is changing the way we grow our food. Imagine a world with reduced food waste and a streamlined growing process - that's what the technology behind vertical farming promises to deliver. 

In our final insights, we underscore the significance of vertical farming in the agricultural industry. We touch on how Bowery Farming, a leading indoor farming company, has been making remarkable strides in this field and their ambitious growth plans. With their progressive methods and tech-centric approach, they are not just shaping the future of agriculture, but providing an essential solution to the mounting challenges of our time. So, gear up to unearth the thrilling innovations and transformations in modern farming with us.

]]> SupermarketGuru Buzzsprout-13797787 Tue, 17 Oct 2023 14:00:00 -0700 1546 67 full false Explore the future of agriculture with Irving Fain, the CEO of Bowery Farming, as we venture into the world of indoor and vertical farming. Are you ready to discover how these innovative farming methods might be the game-changer in the face of climate change impacts? Climate anomalies such as severe droughts, wildfires and overuse of groundwater have disrupted traditional agriculture, making it even more challenging to meet the ever-increasing global food demand. We delve into these issues and highlight how vertical farming can offer a sustainable and efficient solution, while also engaging a new generation of tech-savvy farmers. With vertical farming, advantages run deep for consumers, retailers, and of course, the environment. From offering longer shelf life and more nutritious produce, to providing transparency in growing practices, this revolutionary method is changing the way we grow our food. Imagine a world with reduced food waste and a streamlined growing process - that's what the technology behind vertical farming promises to deliver.  In our final insights, we underscore the significance of vertical farming in the agricultural industry. We touch on how Bowery Farming, a leading indoor farming company, has been making remarkable strides in this field and their ambitious growth plans. With their progressive methods and tech-centric approach, they are not just shaping the future of agriculture, but providing an essential solution to the mounting challenges of our time. So, gear up to unearth the thrilling innovations and transformations in modern farming with us. Unveiling the Crucial Role of Organic Valley: A Discussion on Sustainable Dairy and the Power of Storytelling Unveiling the Crucial Role of Organic Valley: A Discussion on Sustainable Dairy and the Power of Storytelling Ever pondered about the vital link in our food chain? Jaclyn Cardin, the Chief Brand Officer at Cropp Cooperative, joins us to unravel the essence of supporting Organic Valley - a brand that stands at the core of our food system. In an eye-opening discussion, Jaclyn paints the picture of Organic Valley's cooperative, operated and owned by humble family farmers, playing a crucial role in keeping these farms afloat. She unfolds the campaign "Protecting Where Your Food Choices Come From" and how ethically sourced, organic dairy safeguards over half a million acres of certified organic pasture land. You'll be thrilled to hear about her unique experience of bringing the farm to Rockefeller Center, New York City, showcasing that organic dairy, when done right, can be a sustainable solution for us all.

We've all heard of food stories, but, have you ever connected with your food through a farmer's story? Organic Valley's unique campaign aims to bridge consumers and farmers through the power of storytelling. Jaclyn shares the innovative use of social media platforms and farm tours that create an intimate connection between people and their food. Sparing no efforts, Organic Valley aims to position organic dairy as part of the climate solution and not the climate crisis, and how each one of us plays a role in this. Tune in to discover the profound connection to the source of our food, the survival odds of small family farms, the importance of sustainability and biodiversity, and how your choices as a consumer can shape the future of our food systems.

]]> Ever pondered about the vital link in our food chain? Jaclyn Cardin, the Chief Brand Officer at Cropp Cooperative, joins us to unravel the essence of supporting Organic Valley - a brand that stands at the core of our food system. In an eye-opening discussion, Jaclyn paints the picture of Organic Valley's cooperative, operated and owned by humble family farmers, playing a crucial role in keeping these farms afloat. She unfolds the campaign "Protecting Where Your Food Choices Come From" and how ethically sourced, organic dairy safeguards over half a million acres of certified organic pasture land. You'll be thrilled to hear about her unique experience of bringing the farm to Rockefeller Center, New York City, showcasing that organic dairy, when done right, can be a sustainable solution for us all.

We've all heard of food stories, but, have you ever connected with your food through a farmer's story? Organic Valley's unique campaign aims to bridge consumers and farmers through the power of storytelling. Jaclyn shares the innovative use of social media platforms and farm tours that create an intimate connection between people and their food. Sparing no efforts, Organic Valley aims to position organic dairy as part of the climate solution and not the climate crisis, and how each one of us plays a role in this. Tune in to discover the profound connection to the source of our food, the survival odds of small family farms, the importance of sustainability and biodiversity, and how your choices as a consumer can shape the future of our food systems.

]]> SupermarketGuru Buzzsprout-13754344 Tue, 10 Oct 2023 16:00:00 -0700 953 66 full false Ever pondered about the vital link in our food chain? Jaclyn Cardin, the Chief Brand Officer at Cropp Cooperative, joins us to unravel the essence of supporting Organic Valley - a brand that stands at the core of our food system. In an eye-opening discussion, Jaclyn paints the picture of Organic Valley's cooperative, operated and owned by humble family farmers, playing a crucial role in keeping these farms afloat. She unfolds the campaign "Protecting Where Your Food Choices Come From" and how ethically sourced, organic dairy safeguards over half a million acres of certified organic pasture land. You'll be thrilled to hear about her unique experience of bringing the farm to Rockefeller Center, New York City, showcasing that organic dairy, when done right, can be a sustainable solution for us all. We've all heard of food stories, but, have you ever connected with your food through a farmer's story? Organic Valley's unique campaign aims to bridge consumers and farmers through the power of storytelling. Jaclyn shares the innovative use of social media platforms and farm tours that create an intimate connection between people and their food. Sparing no efforts, Organic Valley aims to position organic dairy as part of the climate solution and not the climate crisis, and how each one of us plays a role in this. Tune in to discover the profound connection to the source of our food, the survival odds of small family farms, the importance of sustainability and biodiversity, and how your choices as a consumer can shape the future of our food systems. Navigating the Labyrinth of Agriculture with Chip Carter: Climate Change, Food Waste, and the Future of Farming Navigating the Labyrinth of Agriculture with Chip Carter: Climate Change, Food Waste, and the Future of Farming Imagine strolling down memory lane, only to find yourself at the intersection of journalism, farming, and climate change. That's exactly where I found myself during my recent conversation with multimedia maven and friend, Chip Carter. The founder of CBC3 Media and creator of the evocative television show, Where the Food Comes From. Chip and I unpacked the complexities of modern agriculture and the seismic challenges posed by climate change. Together, we navigated the hard truths about farming, exploring issues from the impacts of a changing climate on our farmers to the resilience required to overcome such adversity.

As we delved deeper into the labyrinth of agriculture, we found ourselves examining the role it plays in our daily lives, from the produce on our supermarket shelves to the mountainous waste we create. With Chip's insight, we untangle the thorny issue of food waste in the US, the organizations working tirelessly to reduce it, and how 'ugly' produce could be our secret weapon against this mammoth problem. In the final leg of our journey, we contemplate the evolving consumer landscape, the pressing need for sustainable business practices, and how we, as consumers, can play a part in this important change. So, buckle up and get ready for a conversation loaded with hard-hitting truths and eye-opening insights, where we talk everything from farming to food waste, consumer behaviors to climate change. Join us, and let's change the world, one bite at a time.

]]> Imagine strolling down memory lane, only to find yourself at the intersection of journalism, farming, and climate change. That's exactly where I found myself during my recent conversation with multimedia maven and friend, Chip Carter. The founder of CBC3 Media and creator of the evocative television show, Where the Food Comes From. Chip and I unpacked the complexities of modern agriculture and the seismic challenges posed by climate change. Together, we navigated the hard truths about farming, exploring issues from the impacts of a changing climate on our farmers to the resilience required to overcome such adversity.

As we delved deeper into the labyrinth of agriculture, we found ourselves examining the role it plays in our daily lives, from the produce on our supermarket shelves to the mountainous waste we create. With Chip's insight, we untangle the thorny issue of food waste in the US, the organizations working tirelessly to reduce it, and how 'ugly' produce could be our secret weapon against this mammoth problem. In the final leg of our journey, we contemplate the evolving consumer landscape, the pressing need for sustainable business practices, and how we, as consumers, can play a part in this important change. So, buckle up and get ready for a conversation loaded with hard-hitting truths and eye-opening insights, where we talk everything from farming to food waste, consumer behaviors to climate change. Join us, and let's change the world, one bite at a time.

]]> SupermarketGuru Buzzsprout-13629940 Wed, 20 Sep 2023 14:00:00 -0700 1523 65 full false Imagine strolling down memory lane, only to find yourself at the intersection of journalism, farming, and climate change. That's exactly where I found myself during my recent conversation with multimedia maven and friend, Chip Carter. The founder of CBC3 Media and creator of the evocative television show, Where the Food Comes From. Chip and I unpacked the complexities of modern agriculture and the seismic challenges posed by climate change. Together, we navigated the hard truths about farming, exploring issues from the impacts of a changing climate on our farmers to the resilience required to overcome such adversity. As we delved deeper into the labyrinth of agriculture, we found ourselves examining the role it plays in our daily lives, from the produce on our supermarket shelves to the mountainous waste we create. With Chip's insight, we untangle the thorny issue of food waste in the US, the organizations working tirelessly to reduce it, and how 'ugly' produce could be our secret weapon against this mammoth problem. In the final leg of our journey, we contemplate the evolving consumer landscape, the pressing need for sustainable business practices, and how we, as consumers, can play a part in this important change. So, buckle up and get ready for a conversation loaded with hard-hitting truths and eye-opening insights, where we talk everything from farming to food waste, consumer behaviors to climate change. Join us, and let's change the world, one bite at a time. Revolutionizing Health Food Brands: A Conversation with Libby Pigg of 'That's It' Revolutionizing Health Food Brands: A Conversation with Libby Pigg of 'That's It' Are you starved for a brand that prioritizes transparency and a healthier lifestyle? Get ready to feast on an insightful conversation with Libby Pigg, the Chief Marketing Officer at 'That's It'. Libby walks us through her fascinating journey from being an 18-year veteran of Edelman Public Relations to leading a trailblazing health-food brand. Hear firsthand about how That's It's founder, Dr. Lior Lewensztain, flipped the script from prescriptive medicine to using food as a healing tool, a concept that turned a farmers market stall into a global brand.

We also turn the spotlight on the critical issue of food allergies. Libby shares on how That's It's partnership with FARE (Food Allergy Research and Education) is reshaping purchase decisions in American households. Discover their ingenious strategies to gather customer feedback and how they are redefining flavor choices. Join us as Libby throws some light on the surprising insights they've gleaned from their consumers, and how they're subtly changing American palates to appreciate the real taste of fruit. Tune in for a conversation that promises a blend of marketing insights, entrepreneurial spirit, and a commitment towards healthier living.

]]> Are you starved for a brand that prioritizes transparency and a healthier lifestyle? Get ready to feast on an insightful conversation with Libby Pigg, the Chief Marketing Officer at 'That's It'. Libby walks us through her fascinating journey from being an 18-year veteran of Edelman Public Relations to leading a trailblazing health-food brand. Hear firsthand about how That's It's founder, Dr. Lior Lewensztain, flipped the script from prescriptive medicine to using food as a healing tool, a concept that turned a farmers market stall into a global brand.

We also turn the spotlight on the critical issue of food allergies. Libby shares on how That's It's partnership with FARE (Food Allergy Research and Education) is reshaping purchase decisions in American households. Discover their ingenious strategies to gather customer feedback and how they are redefining flavor choices. Join us as Libby throws some light on the surprising insights they've gleaned from their consumers, and how they're subtly changing American palates to appreciate the real taste of fruit. Tune in for a conversation that promises a blend of marketing insights, entrepreneurial spirit, and a commitment towards healthier living.

]]> SupermarketGuru Buzzsprout-13580276 Tue, 12 Sep 2023 15:00:00 -0700 869 64 full false Are you starved for a brand that prioritizes transparency and a healthier lifestyle? Get ready to feast on an insightful conversation with Libby Pigg, the Chief Marketing Officer at 'That's It'. Libby walks us through her fascinating journey from being an 18-year veteran of Edelman Public Relations to leading a trailblazing health-food brand. Hear firsthand about how That's It's founder, Dr. Lior Lewensztain, flipped the script from prescriptive medicine to using food as a healing tool, a concept that turned a farmers market stall into a global brand. We also turn the spotlight on the critical issue of food allergies. Libby shares on how That's It's partnership with FARE (Food Allergy Research and Education) is reshaping purchase decisions in American households. Discover their ingenious strategies to gather customer feedback and how they are redefining flavor choices. Join us as Libby throws some light on the surprising insights they've gleaned from their consumers, and how they're subtly changing American palates to appreciate the real taste of fruit. Tune in for a conversation that promises a blend of marketing insights, entrepreneurial spirit, and a commitment towards healthier living. Examining the Impact of the FTC Amazon Lawsuit with Special Guest Adam Kovacevich Examining the Impact of the FTC Amazon Lawsuit with Special Guest Adam Kovacevich Are you ready for a deep dive into the world of e-commerce law and how it could impact your daily life? Strap in as we navigate the tumultuous legal waters surrounding Amazon Prime, joined by Adam Kovacevich, founder of the Chamber of Progress. We'll examine the monumental FTC lawsuit against Amazon, a six-year-long battle that could be a game-changer for mega retailers. Ever wondered what might happen if Amazon Prime is broken up? We're breaking down the possibilities.

Beyond the lawsuit, we'll scrutinize the potential merger between grocery giants Kroger and Albertson's, and what it could mean for the grocery business. Hear our thoughts on Lina Kahn's paper 'Amazon's Antitrust Paradox' and the future of her position as FTC chair. We'll also shed light on how the Biden administration's economic agenda might clash with the FTC's approach to Amazon Prime. What does this mean for small businesses, individual sellers, and Amazon Prime members? Listen in and find out.

]]> Are you ready for a deep dive into the world of e-commerce law and how it could impact your daily life? Strap in as we navigate the tumultuous legal waters surrounding Amazon Prime, joined by Adam Kovacevich, founder of the Chamber of Progress. We'll examine the monumental FTC lawsuit against Amazon, a six-year-long battle that could be a game-changer for mega retailers. Ever wondered what might happen if Amazon Prime is broken up? We're breaking down the possibilities.

Beyond the lawsuit, we'll scrutinize the potential merger between grocery giants Kroger and Albertson's, and what it could mean for the grocery business. Hear our thoughts on Lina Kahn's paper 'Amazon's Antitrust Paradox' and the future of her position as FTC chair. We'll also shed light on how the Biden administration's economic agenda might clash with the FTC's approach to Amazon Prime. What does this mean for small businesses, individual sellers, and Amazon Prime members? Listen in and find out.

]]> SupermarketGuru Buzzsprout-13544430 Wed, 06 Sep 2023 15:00:00 -0700 1307 63 full false Are you ready for a deep dive into the world of e-commerce law and how it could impact your daily life? Strap in as we navigate the tumultuous legal waters surrounding Amazon Prime, joined by Adam Kovacevich, founder of the Chamber of Progress. We'll examine the monumental FTC lawsuit against Amazon, a six-year-long battle that could be a game-changer for mega retailers. Ever wondered what might happen if Amazon Prime is broken up? We're breaking down the possibilities. Beyond the lawsuit, we'll scrutinize the potential merger between grocery giants Kroger and Albertson's, and what it could mean for the grocery business. Hear our thoughts on Lina Kahn's paper 'Amazon's Antitrust Paradox' and the future of her position as FTC chair. We'll also shed light on how the Biden administration's economic agenda might clash with the FTC's approach to Amazon Prime. What does this mean for small businesses, individual sellers, and Amazon Prime members? Listen in and find out. Decoding the Complexities of Sustainable Purchasing with Randi Kronthal-Sacco Decoding the Complexities of Sustainable Purchasing with Randi Kronthal-Sacco Join us on a thrilling journey through the bustling marketplace of sustainability, guided by none other than Randi Kronthal-Sacco, a seasoned scholar from the NYU Stern Center for Sustainable Business. Randi opens our eyes to the world of sustainable purchases, revealing that it only commands around 17-18% of the market share. However, she passionately argues that brands and marketers can flip this script by adopting sustainable supply chains and weaving those into their narratives. Moreover, she shares a triptych of points that brands should incorporate into their messaging - 'My Health', 'My Wealth', and 'My Personal World'.

As we traverse through the supermarket aisles, Randi enlightens us on the nuances of sustainable messaging. She illustrates the inadequacy of merely labeling products as 'sustainable', emphasizing the importance of crafting the right messages and combining a sustainable claim with a category claim for an 'amplifier effect'. We also delve into the reverberations of the pandemic, examining its impacts on consumer behavior and sustainable purchases. Tune in as we decode the complexities of sustainability, dissect the mechanics of sustainable communication, and forecast the future of sustainable purchases.

Be sure to check out the Effective Sustainability Communications: A Best Practice Guide for Brands & Marketers.

]]> Join us on a thrilling journey through the bustling marketplace of sustainability, guided by none other than Randi Kronthal-Sacco, a seasoned scholar from the NYU Stern Center for Sustainable Business. Randi opens our eyes to the world of sustainable purchases, revealing that it only commands around 17-18% of the market share. However, she passionately argues that brands and marketers can flip this script by adopting sustainable supply chains and weaving those into their narratives. Moreover, she shares a triptych of points that brands should incorporate into their messaging - 'My Health', 'My Wealth', and 'My Personal World'.

As we traverse through the supermarket aisles, Randi enlightens us on the nuances of sustainable messaging. She illustrates the inadequacy of merely labeling products as 'sustainable', emphasizing the importance of crafting the right messages and combining a sustainable claim with a category claim for an 'amplifier effect'. We also delve into the reverberations of the pandemic, examining its impacts on consumer behavior and sustainable purchases. Tune in as we decode the complexities of sustainability, dissect the mechanics of sustainable communication, and forecast the future of sustainable purchases.

Be sure to check out the Effective Sustainability Communications: A Best Practice Guide for Brands & Marketers.

]]> SupermarketGuru Buzzsprout-13384828 Thu, 10 Aug 2023 12:00:00 -0700 1185 62 full false Join us on a thrilling journey through the bustling marketplace of sustainability, guided by none other than Randi Kronthal-Sacco, a seasoned scholar from the NYU Stern Center for Sustainable Business. Randi opens our eyes to the world of sustainable purchases, revealing that it only commands around 17-18% of the market share. However, she passionately argues that brands and marketers can flip this script by adopting sustainable supply chains and weaving those into their narratives. Moreover, she shares a triptych of points that brands should incorporate into their messaging - 'My Health', 'My Wealth', and 'My Personal World'. As we traverse through the supermarket aisles, Randi enlightens us on the nuances of sustainable messaging. She illustrates the inadequacy of merely labeling products as 'sustainable', emphasizing the importance of crafting the right messages and combining a sustainable claim with a category claim for an 'amplifier effect'. We also delve into the reverberations of the pandemic, examining its impacts on consumer behavior and sustainable purchases. Tune in as we decode the complexities of sustainability, dissect the mechanics of sustainable communication, and forecast the future of sustainable purchases. Be sure to check out the Effective Sustainability Communications: A Best Practice Guide for Brands & Marketers. Revolutionizing Retail & Dining with Generative AI: A Conversation with Markus Stripf of Spoon Guru Revolutionizing Retail & Dining with Generative AI: A Conversation with Markus Stripf of Spoon Guru Are you ready to revolutionize the way you shop, eat, and live? Discover how generative AI is transforming the retail industry in our insightful discussion with Markus Stripf, co-founder of Spoon Guru. Markus explains how AI-powered chatbots can provide more intelligent, personalized experiences for consumers and shares an example of planning a dinner party with specific dietary needs.

But what about the challenges faced by open-source models like ChatGPT in ensuring accuracy and reliability? Markus reveals how Spoon Guru and Google's partnership aims to overcome these challenges by providing transparency, accuracy guarantees, and evidence-based advice. Don't miss this fascinating conversation exploring the future of Gen AI and its potential impact on the food world.

]]> Are you ready to revolutionize the way you shop, eat, and live? Discover how generative AI is transforming the retail industry in our insightful discussion with Markus Stripf, co-founder of Spoon Guru. Markus explains how AI-powered chatbots can provide more intelligent, personalized experiences for consumers and shares an example of planning a dinner party with specific dietary needs.

But what about the challenges faced by open-source models like ChatGPT in ensuring accuracy and reliability? Markus reveals how Spoon Guru and Google's partnership aims to overcome these challenges by providing transparency, accuracy guarantees, and evidence-based advice. Don't miss this fascinating conversation exploring the future of Gen AI and its potential impact on the food world.

]]> SupermarketGuru Buzzsprout-13085419 Wed, 21 Jun 2023 16:00:00 -0700 804 61 full false Are you ready to revolutionize the way you shop, eat, and live? Discover how generative AI is transforming the retail industry in our insightful discussion with Markus Stripf, co-founder of Spoon Guru. Markus explains how AI-powered chatbots can provide more intelligent, personalized experiences for consumers and shares an example of planning a dinner party with specific dietary needs. But what about the challenges faced by open-source models like ChatGPT in ensuring accuracy and reliability? Markus reveals how Spoon Guru and Google's partnership aims to overcome these challenges by providing transparency, accuracy guarantees, and evidence-based advice. Don't miss this fascinating conversation exploring the future of Gen AI and its potential impact on the food world. How Does Food Affect Your Mood? How Does Food Affect Your Mood? Amy Fox, Certified Nutritionist, and Founder, Food and Mood Lab, explains how food choices affect your performance.

There's a lot of information about food. However, missing largely from the public conversation is food and mood. Clearly, how we choose to fuel our bodies directly impacts how we feel and how we show up in all areas of our life. Food is our body’s fuel and it’s vital to make choices that allow you to perform better, boost energy, improve focus, and reduce stress. To educate the public and practitioners about food and its impact on mood, Certified Nutritionist Amy Fox founded the Food and Mood Lab, including her Master Your Mood video series with food and wellness tips and information on how to boost energy, live healthy and feel great.

]]> Amy Fox, Certified Nutritionist, and Founder, Food and Mood Lab, explains how food choices affect your performance.

There's a lot of information about food. However, missing largely from the public conversation is food and mood. Clearly, how we choose to fuel our bodies directly impacts how we feel and how we show up in all areas of our life. Food is our body’s fuel and it’s vital to make choices that allow you to perform better, boost energy, improve focus, and reduce stress. To educate the public and practitioners about food and its impact on mood, Certified Nutritionist Amy Fox founded the Food and Mood Lab, including her Master Your Mood video series with food and wellness tips and information on how to boost energy, live healthy and feel great.

]]> SupermarketGuru Buzzsprout-13076184 Tue, 20 Jun 2023 11:00:00 -0700 1399 60 full false Amy Fox, Certified Nutritionist, and Founder, Food and Mood Lab, explains how food choices affect your performance. There's a lot of information about food. However, missing largely from the public conversation is food and mood. Clearly, how we choose to fuel our bodies directly impacts how we feel and how we show up in all areas of our life. Food is our body’s fuel and it’s vital to make choices that allow you to perform better, boost energy, improve focus, and reduce stress. To educate the public and practitioners about food and its impact on mood, Certified Nutritionist Amy Fox founded the Food and Mood Lab, including her Master Your Mood video series with food and wellness tips and information on how to boost energy, live healthy and feel great. Food Retailers & Brands Using AI to Gain Sales Food Retailers & Brands Using AI to Gain Sales Today, Phil talks with Russ Morton, Mary Ginder and Tracy Frey to discuss Constant Contact’s AI Content Generator and how this technology can be used for food and grocery retailers to automate the copy drafting process for email, text and social media marketing campaigns.

Russ Morton, Chief Product Officer at Constant Contact  - As chief product officer, Russ Morton leads Constant Contact’s product roadmap and user experience initiatives, leveraging new and innovative technologies to build the marketing tools of the future for small businesses and nonprofits.

Mary Ginder, Owner of Gindo's Spice of Life - Mary and Chris Ginder co-own Gindo's Spice of Life, a small business based in St. Charles, Ill. that produces handcrafted hot sauces and spice blends.

Tracy Frey, Market Manager at Williamsburg Farmers Market - As Market Manager, Tracy oversees all the planning and operations for the Williamsburg Farmers Market, which operates 44 weeks a year on Saturday mornings.

]]> Today, Phil talks with Russ Morton, Mary Ginder and Tracy Frey to discuss Constant Contact’s AI Content Generator and how this technology can be used for food and grocery retailers to automate the copy drafting process for email, text and social media marketing campaigns.

Russ Morton, Chief Product Officer at Constant Contact  - As chief product officer, Russ Morton leads Constant Contact’s product roadmap and user experience initiatives, leveraging new and innovative technologies to build the marketing tools of the future for small businesses and nonprofits.

Mary Ginder, Owner of Gindo's Spice of Life - Mary and Chris Ginder co-own Gindo's Spice of Life, a small business based in St. Charles, Ill. that produces handcrafted hot sauces and spice blends.

Tracy Frey, Market Manager at Williamsburg Farmers Market - As Market Manager, Tracy oversees all the planning and operations for the Williamsburg Farmers Market, which operates 44 weeks a year on Saturday mornings.

]]> SupermarketGuru Buzzsprout-12771297 Tue, 02 May 2023 13:00:00 -0700 1148 59 full true Today, Phil talks with Russ Morton, Mary Ginder and Tracy Frey to discuss Constant Contact’s AI Content Generator and how this technology can be used for food and grocery retailers to automate the copy drafting process for email, text and social media marketing campaigns. Russ Morton, Chief Product Officer at Constant Contact  - As chief product officer, Russ Morton leads Constant Contact’s product roadmap and user experience initiatives, leveraging new and innovative technologies to build the marketing tools of the future for small businesses and nonprofits. Mary Ginder, Owner of Gindo's Spice of Life - Mary and Chris Ginder co-own Gindo's Spice of Life, a small business based in St. Charles, Ill. that produces handcrafted hot sauces and spice blends. Tracy Frey, Market Manager at Williamsburg Farmers Market - As Market Manager, Tracy oversees all the planning and operations for the Williamsburg Farmers Market, which operates 44 weeks a year on Saturday mornings. The Evolution of Food Broker to Food Marketer The Evolution of Food Broker to Food Marketer John Carroll is Acosta Group President, Digital Commerce + Advanced Analytics. John has more than 30 years of experience in CPG, food and beverage and has held senior leadership positions in brand, sales, commercial, e-commerce and operations. Before joining Acosta in 2020 (then as chief growth officer) he was with The Coca-Cola Company for nearly 25 years and before that, P&G. John is here with us today to discuss some of the big topics for brands and retailers. 

]]> John Carroll is Acosta Group President, Digital Commerce + Advanced Analytics. John has more than 30 years of experience in CPG, food and beverage and has held senior leadership positions in brand, sales, commercial, e-commerce and operations. Before joining Acosta in 2020 (then as chief growth officer) he was with The Coca-Cola Company for nearly 25 years and before that, P&G. John is here with us today to discuss some of the big topics for brands and retailers. 

]]> SupermarketGuru Buzzsprout-12639136 Wed, 12 Apr 2023 13:00:00 -0700 896 58 full false John Carroll is Acosta Group President, Digital Commerce + Advanced Analytics. John has more than 30 years of experience in CPG, food and beverage and has held senior leadership positions in brand, sales, commercial, e-commerce and operations. Before joining Acosta in 2020 (then as chief growth officer) he was with The Coca-Cola Company for nearly 25 years and before that, P&G. John is here with us today to discuss some of the big topics for brands and retailers.  Unilever's Quest To Fix the Food System Unilever's Quest To Fix the Food System Hanneke Faber is the Global President of the Nutrition Business Group at Unilever, with sales of over 13 billion and sales in more than 150 countries. She is also a member of the Unilever Leadership Executive Committee. She has been recognized by Fortune Magazine as one of the most influential international women in business. 

]]> Hanneke Faber is the Global President of the Nutrition Business Group at Unilever, with sales of over 13 billion and sales in more than 150 countries. She is also a member of the Unilever Leadership Executive Committee. She has been recognized by Fortune Magazine as one of the most influential international women in business. 

]]> SupermarketGuru Buzzsprout-12604347 Thu, 06 Apr 2023 14:00:00 -0700 1010 57 full false Hanneke Faber is the Global President of the Nutrition Business Group at Unilever, with sales of over 13 billion and sales in more than 150 countries. She is also a member of the Unilever Leadership Executive Committee. She has been recognized by Fortune Magazine as one of the most influential international women in business.  Regenerative Agriculture and Its Role in Nutrition Regenerative Agriculture and Its Role in Nutrition Welcome to Lost in the Supermarket. March is national nutrition month so who better to talk than a farmer and passionate chef about regenerative agriculture and its role in nutrition. 

Farmer Lee Jones created The Chef’s Garden’s over thirty-five years ago, and has remained tirelessly committed to not only ensuring that the family’s three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate.

Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. She is a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner and Doctor of Pharmacy with a B.S. in Nutrition. Dr. Sapola is the Director of Farmacy at The Chef’s Garden. 


]]> Welcome to Lost in the Supermarket. March is national nutrition month so who better to talk than a farmer and passionate chef about regenerative agriculture and its role in nutrition. 

Farmer Lee Jones created The Chef’s Garden’s over thirty-five years ago, and has remained tirelessly committed to not only ensuring that the family’s three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate.

Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. She is a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner and Doctor of Pharmacy with a B.S. in Nutrition. Dr. Sapola is the Director of Farmacy at The Chef’s Garden. 


]]> SupermarketGuru Buzzsprout-12535384 Tue, 28 Mar 2023 12:00:00 -0700 1357 56 full false Welcome to Lost in the Supermarket. March is national nutrition month so who better to talk than a farmer and passionate chef about regenerative agriculture and its role in nutrition.  Farmer Lee Jones created The Chef’s Garden’s over thirty-five years ago, and has remained tirelessly committed to not only ensuring that the family’s three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. She is a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner and Doctor of Pharmacy with a B.S. in Nutrition. Dr. Sapola is the Director of Farmacy at The Chef’s Garden.  A New Digital Chef Community Brings Excitement to Recipes A New Digital Chef Community Brings Excitement to Recipes Brad Sive is a media marketing executive who has a passion for learning about new foods, not just the enjoyment of food, but how food cooking and recipes intersect and bring people together. This passion led him to start Public Market with a team of longtime friends, a place where food, people and culture have become one. The core belief behind Public Market is that life's most meaningful moments happen when humans and food intersect. 

]]> Brad Sive is a media marketing executive who has a passion for learning about new foods, not just the enjoyment of food, but how food cooking and recipes intersect and bring people together. This passion led him to start Public Market with a team of longtime friends, a place where food, people and culture have become one. The core belief behind Public Market is that life's most meaningful moments happen when humans and food intersect. 

]]> SupermarketGuru Buzzsprout-12488450 Tue, 21 Mar 2023 13:00:00 -0700 671 55 full false Brad Sive is a media marketing executive who has a passion for learning about new foods, not just the enjoyment of food, but how food cooking and recipes intersect and bring people together. This passion led him to start Public Market with a team of longtime friends, a place where food, people and culture have become one. The core belief behind Public Market is that life's most meaningful moments happen when humans and food intersect.  A High School Senior Is Helping Food Communities A High School Senior Is Helping Food Communities Sophie Sajnani is a young leader in the tech industry. During the pandemic, she heard about how Uber Eats and other food apps were taking a large cut of the restaurant's profits and how that was hurting restaurants. On that same day, she launched Bellevue Bites, a free and promotional platform that chairs deals from local restaurants when customers ordered directly from them rather than through a third party app. She has since hosted Five Food Crawls in two cooking classes in the US and Canada to raise over $15,000 for restaurants and other important causes. As she enters her last year of high school, she continues to explore how technology can be used for social good.

]]> Sophie Sajnani is a young leader in the tech industry. During the pandemic, she heard about how Uber Eats and other food apps were taking a large cut of the restaurant's profits and how that was hurting restaurants. On that same day, she launched Bellevue Bites, a free and promotional platform that chairs deals from local restaurants when customers ordered directly from them rather than through a third party app. She has since hosted Five Food Crawls in two cooking classes in the US and Canada to raise over $15,000 for restaurants and other important causes. As she enters her last year of high school, she continues to explore how technology can be used for social good.

]]> SupermarketGuru Buzzsprout-12440285 Tue, 14 Mar 2023 12:00:00 -0700 1394 54 full false Sophie Sajnani is a young leader in the tech industry. During the pandemic, she heard about how Uber Eats and other food apps were taking a large cut of the restaurant's profits and how that was hurting restaurants. On that same day, she launched Bellevue Bites, a free and promotional platform that chairs deals from local restaurants when customers ordered directly from them rather than through a third party app. She has since hosted Five Food Crawls in two cooking classes in the US and Canada to raise over $15,000 for restaurants and other important causes. As she enters her last year of high school, she continues to explore how technology can be used for social good. A New Generation of Labor Causes A New Generation of Labor Causes Today we are joined by Jon Melrod and  Tyler Daguerre

Jon Melrod was born into the political and cultural quiescence of the 1950's and grew up in apartheid-like Washington DC. Active in the student movement that opposed the Vietnam War and a supporter of black liberation, Jon embraced the ideology that the working class held the power to radically transform society. He left the campus for the factory in 1973. For thirteen years, he immersed himself in the day-to-day struggles of Milwaukee’s working class, both on the factory floor and in the political arena. Despite FBI surveillance and interference, Jon organized a militant rank-and-file caucus and rose through union ranks to a top leadership position in UAW Local 72. After a mass workforce cutback imposed by AMC’s joint venture partner Renault, he left to attend Hastings college of the law in San Francisco in 1985. Graduating cum laude with a JD, he opened a law firm in San Francisco successfully representing hundreds of political refugees. Jon is also the author of the soon-to-be-released book, Fighting Times (September 27, 2022)– PM Press, ISBN 1629639656

Tyler Daguerre is a Law School Graduate, barista and Organizer with Starbucks Workers United in Massachusetts.

]]> Today we are joined by Jon Melrod and  Tyler Daguerre

Jon Melrod was born into the political and cultural quiescence of the 1950's and grew up in apartheid-like Washington DC. Active in the student movement that opposed the Vietnam War and a supporter of black liberation, Jon embraced the ideology that the working class held the power to radically transform society. He left the campus for the factory in 1973. For thirteen years, he immersed himself in the day-to-day struggles of Milwaukee’s working class, both on the factory floor and in the political arena. Despite FBI surveillance and interference, Jon organized a militant rank-and-file caucus and rose through union ranks to a top leadership position in UAW Local 72. After a mass workforce cutback imposed by AMC’s joint venture partner Renault, he left to attend Hastings college of the law in San Francisco in 1985. Graduating cum laude with a JD, he opened a law firm in San Francisco successfully representing hundreds of political refugees. Jon is also the author of the soon-to-be-released book, Fighting Times (September 27, 2022)– PM Press, ISBN 1629639656

Tyler Daguerre is a Law School Graduate, barista and Organizer with Starbucks Workers United in Massachusetts.

]]> SupermarketGuru Buzzsprout-12396573 Wed, 08 Mar 2023 10:00:00 -0800 1936 53 full false Today we are joined by Jon Melrod and  Tyler Daguerre Jon Melrod was born into the political and cultural quiescence of the 1950's and grew up in apartheid-like Washington DC. Active in the student movement that opposed the Vietnam War and a supporter of black liberation, Jon embraced the ideology that the working class held the power to radically transform society. He left the campus for the factory in 1973. For thirteen years, he immersed himself in the day-to-day struggles of Milwaukee’s working class, both on the factory floor and in the political arena. Despite FBI surveillance and interference, Jon organized a militant rank-and-file caucus and rose through union ranks to a top leadership position in UAW Local 72. After a mass workforce cutback imposed by AMC’s joint venture partner Renault, he left to attend Hastings college of the law in San Francisco in 1985. Graduating cum laude with a JD, he opened a law firm in San Francisco successfully representing hundreds of political refugees. Jon is also the author of the soon-to-be-released book, Fighting Times (September 27, 2022)– PM Press, ISBN 1629639656 Tyler Daguerre is a Law School Graduate, barista and Organizer with Starbucks Workers United in Massachusetts. The Truth Behind Meal Kits: From the Person Who Started It All The Truth Behind Meal Kits: From the Person Who Started It All One of the most talked about trends in the food world for the past few years has been meal kits. We’ve seen them come and go. We’ve been emailed offers to get 10 free meals. We’ve opened up the box and shook our heads in dismay at all the wasted packaging that it took to get these meals to us. Today we get to the truth about meal kits. 

Jackie Keller is one of the visionaries who imagined meal kits as a solution back in 1987 – decades before meal kits were a ‘thing’. She’s going to tell us the truth and help us peer into the future. Jackie Keller is the Founding Director of NutriFit, LLC, and TxokoUSA, a dining experiences company. She is also a National Board Certified Health & Wellness Coach with a specialty designation in Health and Wellness and is the author of Body After Baby: The Simple 30-Day Plan to Lose Your Baby Weight Fast, and is a nationally recognized health and nutrition educator, and Le Cordon Bleu-trained culinary expert.

]]> One of the most talked about trends in the food world for the past few years has been meal kits. We’ve seen them come and go. We’ve been emailed offers to get 10 free meals. We’ve opened up the box and shook our heads in dismay at all the wasted packaging that it took to get these meals to us. Today we get to the truth about meal kits. 

Jackie Keller is one of the visionaries who imagined meal kits as a solution back in 1987 – decades before meal kits were a ‘thing’. She’s going to tell us the truth and help us peer into the future. Jackie Keller is the Founding Director of NutriFit, LLC, and TxokoUSA, a dining experiences company. She is also a National Board Certified Health & Wellness Coach with a specialty designation in Health and Wellness and is the author of Body After Baby: The Simple 30-Day Plan to Lose Your Baby Weight Fast, and is a nationally recognized health and nutrition educator, and Le Cordon Bleu-trained culinary expert.

]]> SupermarketGuru Buzzsprout-12120385 Wed, 25 Jan 2023 16:00:00 -0800 1394 52 full false One of the most talked about trends in the food world for the past few years has been meal kits. We’ve seen them come and go. We’ve been emailed offers to get 10 free meals. We’ve opened up the box and shook our heads in dismay at all the wasted packaging that it took to get these meals to us. Today we get to the truth about meal kits.  Jackie Keller is one of the visionaries who imagined meal kits as a solution back in 1987 – decades before meal kits were a ‘thing’. She’s going to tell us the truth and help us peer into the future. Jackie Keller is the Founding Director of NutriFit, LLC, and TxokoUSA, a dining experiences company. She is also a National Board Certified Health & Wellness Coach with a specialty designation in Health and Wellness and is the author of Body After Baby: The Simple 30-Day Plan to Lose Your Baby Weight Fast, and is a nationally recognized health and nutrition educator, and Le Cordon Bleu-trained culinary expert. Pitch Produce to Any Media Platform Pitch Produce to Any Media Platform Creating true omni-channel shopper engagement in the produce department requires touchpoints along the entire path-to-purchase, and these touchpoints have changed over the past three years. Join RDBA CEO, Phil Lempert and his guest Bonnie Taub-Dix, registered dietitian, media pro, and California Strawberry Commission spokesperson, as they discuss how working with media outlets has changed and how to effectively partner to drive produce sales.

]]> Creating true omni-channel shopper engagement in the produce department requires touchpoints along the entire path-to-purchase, and these touchpoints have changed over the past three years. Join RDBA CEO, Phil Lempert and his guest Bonnie Taub-Dix, registered dietitian, media pro, and California Strawberry Commission spokesperson, as they discuss how working with media outlets has changed and how to effectively partner to drive produce sales.

]]> SupermarketGuru Buzzsprout-11874574 Wed, 14 Dec 2022 14:00:00 -0800 1335 51 full false Creating true omni-channel shopper engagement in the produce department requires touchpoints along the entire path-to-purchase, and these touchpoints have changed over the past three years. Join RDBA CEO, Phil Lempert and his guest Bonnie Taub-Dix, registered dietitian, media pro, and California Strawberry Commission spokesperson, as they discuss how working with media outlets has changed and how to effectively partner to drive produce sales. Hy-Vee's Personalized Vitamin Innovation Hy-Vee's Personalized Vitamin Innovation Today we're gonna talk about vitamins. We're gonna talk about supplements, and we're gonna talk about a retailer who's really changing the way we're gonna be consuming our foods forever. With me, Elisa Sloss, senior VP of Health Markets and dietitians at Hy-vee. She oversees the sales, merchandising, and educational efforts of the company's more than 190 health market departments. It's a store within a store concept that features a strong and varied selection of organic products, specialty foods, all of what's designed to help support customers' dietary needs and health conditions. She also leads the company's team of retail dietitians whose mission it is to support customers in their health journey. 

Hy-Vee's dietitians support thousands of customers through store tours, virtual and in-person dietitian sessions and meal prep classes and workshops to help customers find foods and products to support their unique health goals. The team also offers routine health screenings for customers and employers, including biometric and cholesterol screenings and free A1C screenings. 

Also, joining us is Angie Nelson, a pharmacist and senior VP of Pharmacy at Hy-Vee. She's been with Hy-Vee over 20 years and began working as a registered pharmacist and over the years promoted to pharmacy manager, store director, pharmacy supervisor, vice president of pharmacy operations, and now the senior VP of Pharmacy. You can't get any higher except, you know, CEO. Now, Angie's helped implement artificial intelligence technology and machine learning models across Hy-vee's pharmacy space to improve patient adherence. And she's been named one of Progressive Grocers top women in grocery, twice. A drugstore news top women in health, wellness and beauty, and one of mass market retailers Most influential Women. She's also a member of the Hy-vee Hall of Fame. 

]]> Today we're gonna talk about vitamins. We're gonna talk about supplements, and we're gonna talk about a retailer who's really changing the way we're gonna be consuming our foods forever. With me, Elisa Sloss, senior VP of Health Markets and dietitians at Hy-vee. She oversees the sales, merchandising, and educational efforts of the company's more than 190 health market departments. It's a store within a store concept that features a strong and varied selection of organic products, specialty foods, all of what's designed to help support customers' dietary needs and health conditions. She also leads the company's team of retail dietitians whose mission it is to support customers in their health journey. 

Hy-Vee's dietitians support thousands of customers through store tours, virtual and in-person dietitian sessions and meal prep classes and workshops to help customers find foods and products to support their unique health goals. The team also offers routine health screenings for customers and employers, including biometric and cholesterol screenings and free A1C screenings. 

Also, joining us is Angie Nelson, a pharmacist and senior VP of Pharmacy at Hy-Vee. She's been with Hy-Vee over 20 years and began working as a registered pharmacist and over the years promoted to pharmacy manager, store director, pharmacy supervisor, vice president of pharmacy operations, and now the senior VP of Pharmacy. You can't get any higher except, you know, CEO. Now, Angie's helped implement artificial intelligence technology and machine learning models across Hy-vee's pharmacy space to improve patient adherence. And she's been named one of Progressive Grocers top women in grocery, twice. A drugstore news top women in health, wellness and beauty, and one of mass market retailers Most influential Women. She's also a member of the Hy-vee Hall of Fame. 

]]> SupermarketGuru Buzzsprout-11524665 Tue, 18 Oct 2022 13:00:00 -0700 927 50 full false Today we're gonna talk about vitamins. We're gonna talk about supplements, and we're gonna talk about a retailer who's really changing the way we're gonna be consuming our foods forever. With me, Elisa Sloss, senior VP of Health Markets and dietitians at Hy-vee. She oversees the sales, merchandising, and educational efforts of the company's more than 190 health market departments. It's a store within a store concept that features a strong and varied selection of organic products, specialty foods, all of what's designed to help support customers' dietary needs and health conditions. She also leads the company's team of retail dietitians whose mission it is to support customers in their health journey.  Hy-Vee's dietitians support thousands of customers through store tours, virtual and in-person dietitian sessions and meal prep classes and workshops to help customers find foods and products to support their unique health goals. The team also offers routine health screenings for customers and employers, including biometric and cholesterol screenings and free A1C screenings.  Also, joining us is Angie Nelson, a pharmacist and senior VP of Pharmacy at Hy-Vee. She's been with Hy-Vee over 20 years and began working as a registered pharmacist and over the years promoted to pharmacy manager, store director, pharmacy supervisor, vice president of pharmacy operations, and now the senior VP of Pharmacy. You can't get any higher except, you know, CEO. Now, Angie's helped implement artificial intelligence technology and machine learning models across Hy-vee's pharmacy space to improve patient adherence. And she's been named one of Progressive Grocers top women in grocery, twice. A drugstore news top women in health, wellness and beauty, and one of mass market retailers Most influential Women. She's also a member of the Hy-vee Hall of Fame.  2022 Food Trends with Nora Minno 2022 Food Trends with Nora Minno Nora Minno is an award-winning registered dietitian and certified personal trainer based in New York, NY. Over the past 10 years, Nora has built a reputation in the fitness and nutrition space as a credible expert developing communications and marketing strategies for top CPG companies, professional sports teams, global health apps, and leading healthcare groups. Her work, writing, and advice have been featured in national outlets including The Today Show, Women's Health, Health Magazine, and Well + Good and she appears regularly as a trainer on Daily Burn’s Emmy-nominated show DB365.

]]> Nora Minno is an award-winning registered dietitian and certified personal trainer based in New York, NY. Over the past 10 years, Nora has built a reputation in the fitness and nutrition space as a credible expert developing communications and marketing strategies for top CPG companies, professional sports teams, global health apps, and leading healthcare groups. Her work, writing, and advice have been featured in national outlets including The Today Show, Women's Health, Health Magazine, and Well + Good and she appears regularly as a trainer on Daily Burn’s Emmy-nominated show DB365.

]]> SupermarketGuru Buzzsprout-11496999 Thu, 13 Oct 2022 15:00:00 -0700 1015 full false Nora Minno is an award-winning registered dietitian and certified personal trainer based in New York, NY. Over the past 10 years, Nora has built a reputation in the fitness and nutrition space as a credible expert developing communications and marketing strategies for top CPG companies, professional sports teams, global health apps, and leading healthcare groups. Her work, writing, and advice have been featured in national outlets including The Today Show, Women's Health, Health Magazine, and Well + Good and she appears regularly as a trainer on Daily Burn’s Emmy-nominated show DB365. Behind the Scenes of the Produce Department Behind the Scenes of the Produce Department Welcome to Lost in the Supermarket. Whether you're a shopper or whether you're the CEO of a major food company or a retail organization, the number one concern that everybody has when you walk in a supermarket, it's about the produce department. Think about it for a moment. What you've got is you've got these fabulous colors, you've got this great aroma. Basically it's putting you in a great mood for a great shopping experience. So today I'm really thrilled to have with us Chris Jorgenson. Not only is Chris one of the state of the art produce managers in the nation, but he just won the International Fresh Produce Association Produce Manager Award of the year. 

]]> Welcome to Lost in the Supermarket. Whether you're a shopper or whether you're the CEO of a major food company or a retail organization, the number one concern that everybody has when you walk in a supermarket, it's about the produce department. Think about it for a moment. What you've got is you've got these fabulous colors, you've got this great aroma. Basically it's putting you in a great mood for a great shopping experience. So today I'm really thrilled to have with us Chris Jorgenson. Not only is Chris one of the state of the art produce managers in the nation, but he just won the International Fresh Produce Association Produce Manager Award of the year. 

]]> SupermarketGuru Buzzsprout-11439486 Tue, 04 Oct 2022 15:00:00 -0700 524 full false Welcome to Lost in the Supermarket. Whether you're a shopper or whether you're the CEO of a major food company or a retail organization, the number one concern that everybody has when you walk in a supermarket, it's about the produce department. Think about it for a moment. What you've got is you've got these fabulous colors, you've got this great aroma. Basically it's putting you in a great mood for a great shopping experience. So today I'm really thrilled to have with us Chris Jorgenson. Not only is Chris one of the state of the art produce managers in the nation, but he just won the International Fresh Produce Association Produce Manager Award of the year.  Making Oatmeal Sexy Again Making Oatmeal Sexy Again Mylk Labs is a woman & minority-owned food start-up based in California. Born out of the need for convenience, founder Grace Cheng created a better-for-you oatmeal cup that uses only 4-6 ingredients, a lot less sugar and no added flavors-- ever.

Grace Cheng is a fashion model, first-time entrepreneur, and founder of Mylk Labs. Juggling two different career paths, Grace emphasizes the importance of eating healthy on the go and using the knowledge gained as a USC Alumna, she's now sharing her secret go-to breakfast while traveling the world as the face of many prestigious brands.

]]> Mylk Labs is a woman & minority-owned food start-up based in California. Born out of the need for convenience, founder Grace Cheng created a better-for-you oatmeal cup that uses only 4-6 ingredients, a lot less sugar and no added flavors-- ever.

Grace Cheng is a fashion model, first-time entrepreneur, and founder of Mylk Labs. Juggling two different career paths, Grace emphasizes the importance of eating healthy on the go and using the knowledge gained as a USC Alumna, she's now sharing her secret go-to breakfast while traveling the world as the face of many prestigious brands.

]]> SupermarketGuru Buzzsprout-11404167 Wed, 28 Sep 2022 17:00:00 -0700 1254 full false Mylk Labs is a woman & minority-owned food start-up based in California. Born out of the need for convenience, founder Grace Cheng created a better-for-you oatmeal cup that uses only 4-6 ingredients, a lot less sugar and no added flavors-- ever. Grace Cheng is a fashion model, first-time entrepreneur, and founder of Mylk Labs. Juggling two different career paths, Grace emphasizes the importance of eating healthy on the go and using the knowledge gained as a USC Alumna, she's now sharing her secret go-to breakfast while traveling the world as the face of many prestigious brands. World Oceans Day with Chef Barton Seaver World Oceans Day with Chef Barton Seaver It was about a month or so ago at the RDBA virtual experience that I met our next guest. Chef Barton Seaver is a seafood expert. World Oceans Day is coming up in just a few days from now. So I couldn't think of a better person to talk to about sustainability, about seafood and with the background, that chef Barton has.

]]> It was about a month or so ago at the RDBA virtual experience that I met our next guest. Chef Barton Seaver is a seafood expert. World Oceans Day is coming up in just a few days from now. So I couldn't think of a better person to talk to about sustainability, about seafood and with the background, that chef Barton has.

]]> SupermarketGuru Buzzsprout-10715269 Tue, 31 May 2022 15:00:00 -0700 995 full false It was about a month or so ago at the RDBA virtual experience that I met our next guest. Chef Barton Seaver is a seafood expert. World Oceans Day is coming up in just a few days from now. So I couldn't think of a better person to talk to about sustainability, about seafood and with the background, that chef Barton has. The Global Ag Impact from Current Events The Global Ag Impact from Current Events Our food supply is in the headlines every day – as prices soar, shortages increase and a war 6,000 miles away has the head of the U.N. Food Programme predicting that it’ll get even worse. U.S. farmers are working hard to establish a safe and secure food supply domestically while climate change is creating new challenges every day. One of our core crops comes from the hard work of our US soy farmers; so I invited Mac Marshall from the United Soybean Board to give us the lowdown.  Mac serves as the Vice President, Market Intelligence for the United Soybean Board (USB) and U.S. Soybean Export Council (USSEC). His background includes serving as a staff economist at the US Bureau of Labor Statistics with a focus on agriculture commodities. Mac serves as an industry source of market information and analysis here and globally. I can think of no one better to give us the real take about what’s going on.


]]> Our food supply is in the headlines every day – as prices soar, shortages increase and a war 6,000 miles away has the head of the U.N. Food Programme predicting that it’ll get even worse. U.S. farmers are working hard to establish a safe and secure food supply domestically while climate change is creating new challenges every day. One of our core crops comes from the hard work of our US soy farmers; so I invited Mac Marshall from the United Soybean Board to give us the lowdown.  Mac serves as the Vice President, Market Intelligence for the United Soybean Board (USB) and U.S. Soybean Export Council (USSEC). His background includes serving as a staff economist at the US Bureau of Labor Statistics with a focus on agriculture commodities. Mac serves as an industry source of market information and analysis here and globally. I can think of no one better to give us the real take about what’s going on.


]]> SupermarketGuru Buzzsprout-10473920 Wed, 20 Apr 2022 13:00:00 -0700 1254 full false Our food supply is in the headlines every day – as prices soar, shortages increase and a war 6,000 miles away has the head of the U.N. Food Programme predicting that it’ll get even worse. U.S. farmers are working hard to establish a safe and secure food supply domestically while climate change is creating new challenges every day. One of our core crops comes from the hard work of our US soy farmers; so I invited Mac Marshall from the United Soybean Board to give us the lowdown.  Mac serves as the Vice President, Market Intelligence for the United Soybean Board (USB) and U.S. Soybean Export Council (USSEC). His background includes serving as a staff economist at the US Bureau of Labor Statistics with a focus on agriculture commodities. Mac serves as an industry source of market information and analysis here and globally. I can think of no one better to give us the real take about what’s going on. Unwrapping The Current Realities of Food Packaging Unwrapping The Current Realities of Food Packaging Food packaging is in the news. Over the past year, there have been more than 250,000 news reports about food packaging. Topics including edible packaging, eco-friendly packaging, phthalates, and single-use plastics are creating headlines and generating interest.  This webcast and podcast is designed to help retail RDs cut through the headlines and gain clearer understanding about food packaging benefits and risks related to food safety, health threats, food waste, environmental impact and more. During this segment, David Smith offers an overview of the current food packaging industry and highlights some of the most common misconceptions. David also provides insights into the myriad of challenges food companies face when evaluating packaging choices, such as compatibility with food ingredients, material sourcing, integration into food processing, food protection/safety, consumer perception, recycling, and reuse.

]]> Food packaging is in the news. Over the past year, there have been more than 250,000 news reports about food packaging. Topics including edible packaging, eco-friendly packaging, phthalates, and single-use plastics are creating headlines and generating interest.  This webcast and podcast is designed to help retail RDs cut through the headlines and gain clearer understanding about food packaging benefits and risks related to food safety, health threats, food waste, environmental impact and more. During this segment, David Smith offers an overview of the current food packaging industry and highlights some of the most common misconceptions. David also provides insights into the myriad of challenges food companies face when evaluating packaging choices, such as compatibility with food ingredients, material sourcing, integration into food processing, food protection/safety, consumer perception, recycling, and reuse.

]]> SupermarketGuru Buzzsprout-10418324 Mon, 11 Apr 2022 09:00:00 -0700 1227 sponsor full false Food packaging is in the news. Over the past year, there have been more than 250,000 news reports about food packaging. Topics including edible packaging, eco-friendly packaging, phthalates, and single-use plastics are creating headlines and generating interest.  This webcast and podcast is designed to help retail RDs cut through the headlines and gain clearer understanding about food packaging benefits and risks related to food safety, health threats, food waste, environmental impact and more. During this segment, David Smith offers an overview of the current food packaging industry and highlights some of the most common misconceptions. David also provides insights into the myriad of challenges food companies face when evaluating packaging choices, such as compatibility with food ingredients, material sourcing, integration into food processing, food protection/safety, consumer perception, recycling, and reuse. The Role of Processed Foods in a Safe, Healthy and Sustainable Food System The Role of Processed Foods in a Safe, Healthy and Sustainable Food System Throughout history, food processing has played a critical role in building a safe, accessible, healthy and sustainable food system.  More recently, there has been growing criticism and confusion among health professionals, researchers and media regarding the benefits associated with the consumption of processed foods, especially against the evolving scientific discourse around ultra-processed foods.

During this podcast episode, Phil Lempert interviews food scientist Eric Decker, Phd, about the historical role processed foods have played to ensure we have a safe, accessible, healthy and sustainable food system. Dr. Decker describes the benefits and techniques of food processing and highlight how it can improve compliance to the Dietary Guidelines for Americans. Lastly, Dr. Decker shares insights that retail dietitians can use when communicating with consumers about processed foods.

]]> Throughout history, food processing has played a critical role in building a safe, accessible, healthy and sustainable food system.  More recently, there has been growing criticism and confusion among health professionals, researchers and media regarding the benefits associated with the consumption of processed foods, especially against the evolving scientific discourse around ultra-processed foods.

During this podcast episode, Phil Lempert interviews food scientist Eric Decker, Phd, about the historical role processed foods have played to ensure we have a safe, accessible, healthy and sustainable food system. Dr. Decker describes the benefits and techniques of food processing and highlight how it can improve compliance to the Dietary Guidelines for Americans. Lastly, Dr. Decker shares insights that retail dietitians can use when communicating with consumers about processed foods.

]]> SupermarketGuru Buzzsprout-10270515 Thu, 17 Mar 2022 15:00:00 -0700 712 sponsor full false Throughout history, food processing has played a critical role in building a safe, accessible, healthy and sustainable food system.  More recently, there has been growing criticism and confusion among health professionals, researchers and media regarding the benefits associated with the consumption of processed foods, especially against the evolving scientific discourse around ultra-processed foods. During this podcast episode, Phil Lempert interviews food scientist Eric Decker, Phd, about the historical role processed foods have played to ensure we have a safe, accessible, healthy and sustainable food system. Dr. Decker describes the benefits and techniques of food processing and highlight how it can improve compliance to the Dietary Guidelines for Americans. Lastly, Dr. Decker shares insights that retail dietitians can use when communicating with consumers about processed foods. Aquaculture Expands to Brooklyn and Can Change the Way we Eat Aquaculture Expands to Brooklyn and Can Change the Way we Eat Today, we're gonna talk about the future. We're gonna talk about indoor farming. We're gonna talk about aquaculture. And with me is Jason Green, the CEO and co-founder of Upward Farms based in Brooklyn, New York, and a breakthrough vertical farming company who brings whole ecosystems into controlled environmental agriculture, through aquaponic farming of leafy greens, fish, and a robust and beneficial microbiome. Back in 2013, Jason and his partners started upward farms. They were the only large scale vertical farm that offers locally grown, washed, and ready to eat USDA certified organic leaf greens and best aquaculture practices, certified fish upward farm grows and packs superior quality microgreens that are bursting with delicious flavor and nutrients that are best selling products at whole foods.

]]> Today, we're gonna talk about the future. We're gonna talk about indoor farming. We're gonna talk about aquaculture. And with me is Jason Green, the CEO and co-founder of Upward Farms based in Brooklyn, New York, and a breakthrough vertical farming company who brings whole ecosystems into controlled environmental agriculture, through aquaponic farming of leafy greens, fish, and a robust and beneficial microbiome. Back in 2013, Jason and his partners started upward farms. They were the only large scale vertical farm that offers locally grown, washed, and ready to eat USDA certified organic leaf greens and best aquaculture practices, certified fish upward farm grows and packs superior quality microgreens that are bursting with delicious flavor and nutrients that are best selling products at whole foods.

]]> SupermarketGuru Buzzsprout-10257415 Wed, 16 Mar 2022 08:00:00 -0700 1046 full false Today, we're gonna talk about the future. We're gonna talk about indoor farming. We're gonna talk about aquaculture. And with me is Jason Green, the CEO and co-founder of Upward Farms based in Brooklyn, New York, and a breakthrough vertical farming company who brings whole ecosystems into controlled environmental agriculture, through aquaponic farming of leafy greens, fish, and a robust and beneficial microbiome. Back in 2013, Jason and his partners started upward farms. They were the only large scale vertical farm that offers locally grown, washed, and ready to eat USDA certified organic leaf greens and best aquaculture practices, certified fish upward farm grows and packs superior quality microgreens that are bursting with delicious flavor and nutrients that are best selling products at whole foods. Digital Tools and Data Science for Agriculture Digital Tools and Data Science for Agriculture Microsoft and Bayer recently announced a strategic partnership to build a new cloud-based set of digital tools and data science solutions for use across the food and agriculture sector. These new capabilities will be available to businesses – from startups to global enterprises – to accelerate innovation, boost efficiency and support sustainability across food value chains. Through this partnership Bayer will work with Microsoft to co-develop new solutions that address critical industry scenarios such as farming operations, sustainable sourcing, manufacturing and supply chain improvement, as well as ESG monitoring and measurement. In this session, representatives from Bayer and Microsoft will share more about the new partnership and how it's poised to benefit food, agriculture and adjacent industries.



]]> Microsoft and Bayer recently announced a strategic partnership to build a new cloud-based set of digital tools and data science solutions for use across the food and agriculture sector. These new capabilities will be available to businesses – from startups to global enterprises – to accelerate innovation, boost efficiency and support sustainability across food value chains. Through this partnership Bayer will work with Microsoft to co-develop new solutions that address critical industry scenarios such as farming operations, sustainable sourcing, manufacturing and supply chain improvement, as well as ESG monitoring and measurement. In this session, representatives from Bayer and Microsoft will share more about the new partnership and how it's poised to benefit food, agriculture and adjacent industries.



]]> SupermarketGuru Buzzsprout-10177886 Wed, 02 Mar 2022 15:00:00 -0800 996 full false Microsoft and Bayer recently announced a strategic partnership to build a new cloud-based set of digital tools and data science solutions for use across the food and agriculture sector. These new capabilities will be available to businesses – from startups to global enterprises – to accelerate innovation, boost efficiency and support sustainability across food value chains. Through this partnership Bayer will work with Microsoft to co-develop new solutions that address critical industry scenarios such as farming operations, sustainable sourcing, manufacturing and supply chain improvement, as well as ESG monitoring and measurement. In this session, representatives from Bayer and Microsoft will share more about the new partnership and how it's poised to benefit food, agriculture and adjacent industries. Decarbonization and Farming Decarbonization and Farming Decarbonization is key when it comes to combating climate change, and agriculture plays a major role in it. To support farmers in driving sustainability across the entire value chain, Bayer collaborates with Amazon Web Services (AWS) and Bushel in Project Carbonview – a data solution that will help ethanol producers in the United States report, analyze and assess their end-to-end supply chain carbon footprint. This new solution marks the latest development by Bayer – who is working to build a portfolio of farmer-facing programs to complement our existing Bayer Carbon Initiative, a program which incentivizes the adoption of climate-smart practices, creating new revenue streams for growers who use technology to keep carbon in the soil – and out of the atmosphere.. Join Max Dougherty- Carbon Business Development Lead for Bayer- Crop Science as he chats carbon, farming, and what this could mean for the value chain.

]]> Decarbonization is key when it comes to combating climate change, and agriculture plays a major role in it. To support farmers in driving sustainability across the entire value chain, Bayer collaborates with Amazon Web Services (AWS) and Bushel in Project Carbonview – a data solution that will help ethanol producers in the United States report, analyze and assess their end-to-end supply chain carbon footprint. This new solution marks the latest development by Bayer – who is working to build a portfolio of farmer-facing programs to complement our existing Bayer Carbon Initiative, a program which incentivizes the adoption of climate-smart practices, creating new revenue streams for growers who use technology to keep carbon in the soil – and out of the atmosphere.. Join Max Dougherty- Carbon Business Development Lead for Bayer- Crop Science as he chats carbon, farming, and what this could mean for the value chain.

]]> SupermarketGuru Buzzsprout-10177497 Wed, 02 Mar 2022 14:00:00 -0800 637 full false Decarbonization is key when it comes to combating climate change, and agriculture plays a major role in it. To support farmers in driving sustainability across the entire value chain, Bayer collaborates with Amazon Web Services (AWS) and Bushel in Project Carbonview – a data solution that will help ethanol producers in the United States report, analyze and assess their end-to-end supply chain carbon footprint. This new solution marks the latest development by Bayer – who is working to build a portfolio of farmer-facing programs to complement our existing Bayer Carbon Initiative, a program which incentivizes the adoption of climate-smart practices, creating new revenue streams for growers who use technology to keep carbon in the soil – and out of the atmosphere.. Join Max Dougherty- Carbon Business Development Lead for Bayer- Crop Science as he chats carbon, farming, and what this could mean for the value chain. Greenhouse Growing with Megan Dickens, The Future of Food is Now Greenhouse Growing with Megan Dickens, The Future of Food is Now The Future of Food is Now. The Bayer Marana, AZ site is a smart greenhouse facility aimed at driving tailored solutions for the future of agriculture. This site focuses on seed production and agricultural innovation, leveraging the latest in automation to optimize plant density and workflow. Join us as Megan Dickens provides a short virtual tour and dives into sustainability practices and how research taking place now shapes the future of agriculture.

]]> The Future of Food is Now. The Bayer Marana, AZ site is a smart greenhouse facility aimed at driving tailored solutions for the future of agriculture. This site focuses on seed production and agricultural innovation, leveraging the latest in automation to optimize plant density and workflow. Join us as Megan Dickens provides a short virtual tour and dives into sustainability practices and how research taking place now shapes the future of agriculture.

]]> SupermarketGuru Buzzsprout-10176961 Wed, 02 Mar 2022 13:00:00 -0800 793 full false The Future of Food is Now. The Bayer Marana, AZ site is a smart greenhouse facility aimed at driving tailored solutions for the future of agriculture. This site focuses on seed production and agricultural innovation, leveraging the latest in automation to optimize plant density and workflow. Join us as Megan Dickens provides a short virtual tour and dives into sustainability practices and how research taking place now shapes the future of agriculture. Conversation with “Broc-Star” Jenny Maloney Conversation with “Broc-Star” Jenny Maloney Have you ever thought about how plant breeding can help mitigate food waste, improve sustainability, and improve flavor? These are a few things plant breeders think about when creating new varieties of some of your favorite produce. Bayer's High Rise™ Broccoli series has been 20 years in the making.  Developed in collaboration with growers, the High Rise broccoli series offers supply chain-wide benefits from field to store to table.

]]> Have you ever thought about how plant breeding can help mitigate food waste, improve sustainability, and improve flavor? These are a few things plant breeders think about when creating new varieties of some of your favorite produce. Bayer's High Rise™ Broccoli series has been 20 years in the making.  Developed in collaboration with growers, the High Rise broccoli series offers supply chain-wide benefits from field to store to table.

]]> SupermarketGuru Buzzsprout-10176852 Wed, 02 Mar 2022 13:00:00 -0800 899 full false Have you ever thought about how plant breeding can help mitigate food waste, improve sustainability, and improve flavor? These are a few things plant breeders think about when creating new varieties of some of your favorite produce. Bayer's High Rise™ Broccoli series has been 20 years in the making.  Developed in collaboration with growers, the High Rise broccoli series offers supply chain-wide benefits from field to store to table. Grocery E-commerce Transformation Is Essential For Survival Grocery E-commerce Transformation Is Essential For Survival Today we talk digital commerce. It’s the focus of every grocery retailer – from one store operations to the largest chains with thousands of stores. Here’ to give us an update and a look into the future is Barry Clogan, Chief Product Officer at Wynshop / Mi9 Retail a retail veteran with 20+ years of experience working internationally in retail, grocery, and extensively in e-commerce. In his previous role as President at MyWebGrocer, Barry helped the world’s largest grocers launch online grocery services and execute their multichannel strategies. Before joining MyWebGrocer, Barry spent five years at Tesco, where he led the rollout of the world’s largest online grocery business across eight international markets.

]]> Today we talk digital commerce. It’s the focus of every grocery retailer – from one store operations to the largest chains with thousands of stores. Here’ to give us an update and a look into the future is Barry Clogan, Chief Product Officer at Wynshop / Mi9 Retail a retail veteran with 20+ years of experience working internationally in retail, grocery, and extensively in e-commerce. In his previous role as President at MyWebGrocer, Barry helped the world’s largest grocers launch online grocery services and execute their multichannel strategies. Before joining MyWebGrocer, Barry spent five years at Tesco, where he led the rollout of the world’s largest online grocery business across eight international markets.

]]> SupermarketGuru Buzzsprout-9712582 Mon, 13 Dec 2021 09:00:00 -0800 1273 full false Today we talk digital commerce. It’s the focus of every grocery retailer – from one store operations to the largest chains with thousands of stores. Here’ to give us an update and a look into the future is Barry Clogan, Chief Product Officer at Wynshop / Mi9 Retail a retail veteran with 20+ years of experience working internationally in retail, grocery, and extensively in e-commerce. In his previous role as President at MyWebGrocer, Barry helped the world’s largest grocers launch online grocery services and execute their multichannel strategies. Before joining MyWebGrocer, Barry spent five years at Tesco, where he led the rollout of the world’s largest online grocery business across eight international markets. Halla Offers Personalized Grocery Curation and Prediction Halla Offers Personalized Grocery Curation and Prediction Technology, technology technology. It's all that the grocery industry is thinking about. How to increase efficiencies better than the shopper experience and create bigger basket size today. My guest is Spencer Price co-founder and CEO of Halla. Halla is the taste intelligence company and creator of the only human preference engine that's designed for grocery. Its tastes intelligence uses AI to redefine personalization and to predict what individual shoppers will actually want to buy next in real time.

]]> Technology, technology technology. It's all that the grocery industry is thinking about. How to increase efficiencies better than the shopper experience and create bigger basket size today. My guest is Spencer Price co-founder and CEO of Halla. Halla is the taste intelligence company and creator of the only human preference engine that's designed for grocery. Its tastes intelligence uses AI to redefine personalization and to predict what individual shoppers will actually want to buy next in real time.

]]> SupermarketGuru Buzzsprout-9639954 Tue, 30 Nov 2021 16:00:00 -0800 1353 full false Technology, technology technology. It's all that the grocery industry is thinking about. How to increase efficiencies better than the shopper experience and create bigger basket size today. My guest is Spencer Price co-founder and CEO of Halla. Halla is the taste intelligence company and creator of the only human preference engine that's designed for grocery. Its tastes intelligence uses AI to redefine personalization and to predict what individual shoppers will actually want to buy next in real time. Addressing Ingredient Misinformation: A Look at MSG Addressing Ingredient Misinformation: A Look at MSG The growing belief among consumers that nutritious foods are only those made with minimal, easy-to-pronounce ingredients presents a new challenge and educational opportunity for retail professionals: demonstrate that all of our food is chemically composed and ingredients like monosodium glutamate (MSG) – unfamiliar as they may sound – can be safe and offer real health and flavor benefits. This episode takes a deep dive into MSG's history, science, and benefits (like sodium reduction) as a way to equip retail professionals with the facts and support educated food decisions.

References

]]> The growing belief among consumers that nutritious foods are only those made with minimal, easy-to-pronounce ingredients presents a new challenge and educational opportunity for retail professionals: demonstrate that all of our food is chemically composed and ingredients like monosodium glutamate (MSG) – unfamiliar as they may sound – can be safe and offer real health and flavor benefits. This episode takes a deep dive into MSG's history, science, and benefits (like sodium reduction) as a way to equip retail professionals with the facts and support educated food decisions.

References

]]> SupermarketGuru Buzzsprout-9479561 Tue, 02 Nov 2021 15:00:00 -0700 1701 sponsor full false The growing belief among consumers that nutritious foods are only those made with minimal, easy-to-pronounce ingredients presents a new challenge and educational opportunity for retail professionals: demonstrate that all of our food is chemically composed and ingredients like monosodium glutamate (MSG) – unfamiliar as they may sound – can be safe and offer real health and flavor benefits. This episode takes a deep dive into MSG's history, science, and benefits (like sodium reduction) as a way to equip retail professionals with the facts and support educated food decisions. ReferencesMSG Safety, Facts and Science (KnowMSG.com)MSG and Sodium Reduction: Research and Resources (KnowMSG.com)Guidance for Industry: Voluntary Sodium Reduction Goals (FDA) AI Comes To Fresh AI Comes To Fresh My guest today is Matt Schwartz , the CEO and co-founder of Afresh, an AI technology company, that builds solutions specifically for the complexity of fresh food to radically reduce food waste. One of our nation's biggest problems and multiply groceries profitability, and make fresh nutrient dense food accessible for everyone. He started Afresh, because his deep experience working in food led them to believe that improving the food system is our single best path to improving human and environmental health.

]]> My guest today is Matt Schwartz , the CEO and co-founder of Afresh, an AI technology company, that builds solutions specifically for the complexity of fresh food to radically reduce food waste. One of our nation's biggest problems and multiply groceries profitability, and make fresh nutrient dense food accessible for everyone. He started Afresh, because his deep experience working in food led them to believe that improving the food system is our single best path to improving human and environmental health.

]]> SupermarketGuru Buzzsprout-9250076 Fri, 24 Sep 2021 07:00:00 -0700 990 full false My guest today is Matt Schwartz , the CEO and co-founder of Afresh, an AI technology company, that builds solutions specifically for the complexity of fresh food to radically reduce food waste. One of our nation's biggest problems and multiply groceries profitability, and make fresh nutrient dense food accessible for everyone. He started Afresh, because his deep experience working in food led them to believe that improving the food system is our single best path to improving human and environmental health. Google Wants To Go Food Shopping Google Wants To Go Food Shopping My guest today is Kevin Brown CEO and the co-founder of Innit. Now, Kevin has more than 20 years experience in food tech, search security and cloud sectors, and wants to announce a new partnership that they have. That's really going to change the way we think about grocery shopping. There's no question that during the pandemic we've had a lot of retailers invest in a lot of technology. And to be honest with you, the reality is that some of the retailers have thrown away a lot of money because they just haven't really looked at what that customer experience is all about.

]]> My guest today is Kevin Brown CEO and the co-founder of Innit. Now, Kevin has more than 20 years experience in food tech, search security and cloud sectors, and wants to announce a new partnership that they have. That's really going to change the way we think about grocery shopping. There's no question that during the pandemic we've had a lot of retailers invest in a lot of technology. And to be honest with you, the reality is that some of the retailers have thrown away a lot of money because they just haven't really looked at what that customer experience is all about.

]]> SupermarketGuru Buzzsprout-9196311 Tue, 14 Sep 2021 16:00:00 -0700 904 full false My guest today is Kevin Brown CEO and the co-founder of Innit. Now, Kevin has more than 20 years experience in food tech, search security and cloud sectors, and wants to announce a new partnership that they have. That's really going to change the way we think about grocery shopping. There's no question that during the pandemic we've had a lot of retailers invest in a lot of technology. And to be honest with you, the reality is that some of the retailers have thrown away a lot of money because they just haven't really looked at what that customer experience is all about. A Plant-Based CEO Reveals the Secrets to Success A Plant-Based CEO Reveals the Secrets to Success Brad Charron is CEO of Aloha, an employee-owned and operated company committed to making the healthiest, best-tasting plant-based protein products on the planet. A classically trained CPG operator, Brad has worked on powerful entrepreneurial brands including Chobani, Under Armour and KIND Snacks.

]]> Brad Charron is CEO of Aloha, an employee-owned and operated company committed to making the healthiest, best-tasting plant-based protein products on the planet. A classically trained CPG operator, Brad has worked on powerful entrepreneurial brands including Chobani, Under Armour and KIND Snacks.

]]> SupermarketGuru Buzzsprout-8721298 Thu, 17 Jun 2021 13:00:00 -0700 793 full false Brad Charron is CEO of Aloha, an employee-owned and operated company committed to making the healthiest, best-tasting plant-based protein products on the planet. A classically trained CPG operator, Brad has worked on powerful entrepreneurial brands including Chobani, Under Armour and KIND Snacks. Everything You Need To Know About Your Gut Health Everything You Need To Know About Your Gut Health Today with me is Kimberly Griffith, a Clinical Research Partner for Thryve.  She is also a microbiome researcher and Functional Medicine nutritionist that uses science-based, individualized approaches to promote optimal wellness for each individual. Her persistent focus within lifestyle medicine application and research is firmly founded within the microbial community, understanding health effects from gut, skin, oral and vaginal dysbiosis and how best to optimize each biome for ideal health and wellness. Kimberly is a board Certified Nutrition Specialist and holds a Masters of Science in Human Nutrition and Functional Medicine, alongside continual education within microbiome research.

]]> Today with me is Kimberly Griffith, a Clinical Research Partner for Thryve.  She is also a microbiome researcher and Functional Medicine nutritionist that uses science-based, individualized approaches to promote optimal wellness for each individual. Her persistent focus within lifestyle medicine application and research is firmly founded within the microbial community, understanding health effects from gut, skin, oral and vaginal dysbiosis and how best to optimize each biome for ideal health and wellness. Kimberly is a board Certified Nutrition Specialist and holds a Masters of Science in Human Nutrition and Functional Medicine, alongside continual education within microbiome research.

]]> SupermarketGuru Buzzsprout-8385763 Thu, 22 Apr 2021 11:00:00 -0700 824 full false Today with me is Kimberly Griffith, a Clinical Research Partner for Thryve.  She is also a microbiome researcher and Functional Medicine nutritionist that uses science-based, individualized approaches to promote optimal wellness for each individual. Her persistent focus within lifestyle medicine application and research is firmly founded within the microbial community, understanding health effects from gut, skin, oral and vaginal dysbiosis and how best to optimize each biome for ideal health and wellness. Kimberly is a board Certified Nutrition Specialist and holds a Masters of Science in Human Nutrition and Functional Medicine, alongside continual education within microbiome research. A Look Through the Lens of a Serial Food Entrepreneur A Look Through the Lens of a Serial Food Entrepreneur One of my favorite topics to discuss on Lost in the Supermarket is innovation in our food world and to interview those insightful game changers. On today's episode, we have Keith Belling, CEO and Co-Founder of Right Rice. Keith is one of those innovators who look just a little bit differently at our foods which opens up a whole new way of looking at our grocery stores.

]]> One of my favorite topics to discuss on Lost in the Supermarket is innovation in our food world and to interview those insightful game changers. On today's episode, we have Keith Belling, CEO and Co-Founder of Right Rice. Keith is one of those innovators who look just a little bit differently at our foods which opens up a whole new way of looking at our grocery stores.

]]> SupermarketGuru Buzzsprout-8328420 Tue, 13 Apr 2021 10:00:00 -0700 761 full false One of my favorite topics to discuss on Lost in the Supermarket is innovation in our food world and to interview those insightful game changers. On today's episode, we have Keith Belling, CEO and Co-Founder of Right Rice. Keith is one of those innovators who look just a little bit differently at our foods which opens up a whole new way of looking at our grocery stores. From Pot Pies to a Top 50 US Brand From Pot Pies to a Top 50 US Brand Phil Lempert Interviews Amy's Kitchen  co-founders Rachel and Andy Berliner.  Started in 1987, Amy’s, for the first time, was named one of the Top 50 Brands in the U.S. in the Prophet Brand Relevance Index based on a survey of 13,000 consumers.  Join us as we discuss the past, present and future for Amy's.

]]> Phil Lempert Interviews Amy's Kitchen  co-founders Rachel and Andy Berliner.  Started in 1987, Amy’s, for the first time, was named one of the Top 50 Brands in the U.S. in the Prophet Brand Relevance Index based on a survey of 13,000 consumers.  Join us as we discuss the past, present and future for Amy's.

]]> SupermarketGuru Buzzsprout-8240339 Tue, 30 Mar 2021 08:00:00 -0700 1135 full false Phil Lempert Interviews Amy's Kitchen  co-founders Rachel and Andy Berliner.  Started in 1987, Amy’s, for the first time, was named one of the Top 50 Brands in the U.S. in the Prophet Brand Relevance Index based on a survey of 13,000 consumers.  Join us as we discuss the past, present and future for Amy's. Nice Cream Ice Cream Nice Cream Ice Cream SupermarketGuru and RDBA CEO interviews co-founders and best friends Hannah Hong and Mollie Cha from Must Love, a modern-day non-dairy ice cream brand.

]]> SupermarketGuru and RDBA CEO interviews co-founders and best friends Hannah Hong and Mollie Cha from Must Love, a modern-day non-dairy ice cream brand.

]]> SupermarketGuru Buzzsprout-8191464 Mon, 22 Mar 2021 16:00:00 -0700 1048 full false SupermarketGuru and RDBA CEO interviews co-founders and best friends Hannah Hong and Mollie Cha from Must Love, a modern-day non-dairy ice cream brand. Regenerative Farming and Your Food Future Regenerative Farming and Your Food Future Today, we're going to talk about regenerative farming, which is a rehabilitative approach to agriculture that focuses on top soil regeneration, improving the water cycle enhancing ecosystem services, increasing resilience to climate change and strengthening the health and vitality of farm soil with me is the CEO co-founder of Nutrition for Longevity, Jennifer Maynard. 

Jennifer worked in the biotech and pharmaceutical specialty medicine areas for over 20 years. After putting two decades of her passion into changing people's lives through modern medicine, she felt her knowledge and experience would be better served focusing on food as medicine. The term that we hear a lot of these days, even though progress has been made with medicine, the battle with chronic illness is being lost. In order to address this, she founded greeter greens or regenerative organic farm as the first step to bring this movement front and center and to help focus on the root of our health challenges. Once the farm was fully operational, she co-founded nutrition for longevity of farm to fork meal kit company that focuses on bringing nutritionally tailored meals to the masses direct from her farms.

]]> Today, we're going to talk about regenerative farming, which is a rehabilitative approach to agriculture that focuses on top soil regeneration, improving the water cycle enhancing ecosystem services, increasing resilience to climate change and strengthening the health and vitality of farm soil with me is the CEO co-founder of Nutrition for Longevity, Jennifer Maynard. 

Jennifer worked in the biotech and pharmaceutical specialty medicine areas for over 20 years. After putting two decades of her passion into changing people's lives through modern medicine, she felt her knowledge and experience would be better served focusing on food as medicine. The term that we hear a lot of these days, even though progress has been made with medicine, the battle with chronic illness is being lost. In order to address this, she founded greeter greens or regenerative organic farm as the first step to bring this movement front and center and to help focus on the root of our health challenges. Once the farm was fully operational, she co-founded nutrition for longevity of farm to fork meal kit company that focuses on bringing nutritionally tailored meals to the masses direct from her farms.

]]> SupermarketGuru Buzzsprout-7906258 Tue, 16 Feb 2021 12:00:00 -0800 960 full false Today, we're going to talk about regenerative farming, which is a rehabilitative approach to agriculture that focuses on top soil regeneration, improving the water cycle enhancing ecosystem services, increasing resilience to climate change and strengthening the health and vitality of farm soil with me is the CEO co-founder of Nutrition for Longevity, Jennifer Maynard.  Jennifer worked in the biotech and pharmaceutical specialty medicine areas for over 20 years. After putting two decades of her passion into changing people's lives through modern medicine, she felt her knowledge and experience would be better served focusing on food as medicine. The term that we hear a lot of these days, even though progress has been made with medicine, the battle with chronic illness is being lost. In order to address this, she founded greeter greens or regenerative organic farm as the first step to bring this movement front and center and to help focus on the root of our health challenges. Once the farm was fully operational, she co-founded nutrition for longevity of farm to fork meal kit company that focuses on bringing nutritionally tailored meals to the masses direct from her farms. Thoughts From A Food Product Developer Thoughts From A Food Product Developer Adam Melonas is the Founder & CEO of Chew, a food innovation lab that boldly redefines what is possible in the world of packaged food and drink by creating products that are delicious, nutritious, sustainable, profitable, and scalable. Through his work and “anything is possible” mindset, Adam and the team partner with the world’s largest food and beverage manufacturers to overcome barriers to innovation by creating game-changing snack food and beverage items. 

]]> Adam Melonas is the Founder & CEO of Chew, a food innovation lab that boldly redefines what is possible in the world of packaged food and drink by creating products that are delicious, nutritious, sustainable, profitable, and scalable. Through his work and “anything is possible” mindset, Adam and the team partner with the world’s largest food and beverage manufacturers to overcome barriers to innovation by creating game-changing snack food and beverage items. 

]]> SupermarketGuru Buzzsprout-7774576 Thu, 11 Feb 2021 09:00:00 -0800 931 full false Adam Melonas is the Founder & CEO of Chew, a food innovation lab that boldly redefines what is possible in the world of packaged food and drink by creating products that are delicious, nutritious, sustainable, profitable, and scalable. Through his work and “anything is possible” mindset, Adam and the team partner with the world’s largest food and beverage manufacturers to overcome barriers to innovation by creating game-changing snack food and beverage items.  Talking to Consumers About Shopping on a Budget Talking to Consumers About Shopping on a Budget During this unprecedented time in our lives, you are probably seeing more customers shopping your stores who are concerned about how much they are spending on groceries. Retail dietitians can provide guidance to these shoppers while offering solutions for purchasing foods that will deliver the most nutrition for their money. It is important, however, to make sure communications are respectful, positive and meaningful. Join us as we talk with Nestlé, the largest food and beverage company in the world, to discuss how they develop products that deliver taste, nutrition and value to today’s shoppers and their recommendations and resources for connecting with budget-minded customers.

]]> During this unprecedented time in our lives, you are probably seeing more customers shopping your stores who are concerned about how much they are spending on groceries. Retail dietitians can provide guidance to these shoppers while offering solutions for purchasing foods that will deliver the most nutrition for their money. It is important, however, to make sure communications are respectful, positive and meaningful. Join us as we talk with Nestlé, the largest food and beverage company in the world, to discuss how they develop products that deliver taste, nutrition and value to today’s shoppers and their recommendations and resources for connecting with budget-minded customers.

]]> SupermarketGuru Buzzsprout-7263046 Tue, 19 Jan 2021 09:00:00 -0800 1362 sponsor full false During this unprecedented time in our lives, you are probably seeing more customers shopping your stores who are concerned about how much they are spending on groceries. Retail dietitians can provide guidance to these shoppers while offering solutions for purchasing foods that will deliver the most nutrition for their money. It is important, however, to make sure communications are respectful, positive and meaningful. Join us as we talk with Nestlé, the largest food and beverage company in the world, to discuss how they develop products that deliver taste, nutrition and value to today’s shoppers and their recommendations and resources for connecting with budget-minded customers. A Company That Offers Fresh Healthier Foods Can Be A Success A Company That Offers Fresh Healthier Foods Can Be A Success Mike Wystrach is co-founder and CEO of Freshly, a weekly subscription service delivering healthy and fully prepared meals directly to customers’ doorsteps.

•Freshly is a weekly subscription service delivering fresh, chef-cooked meals that can be heated and served in 3 minutes directly to customers' doors. All that is needed is a microwave, fork and plate to get a satisfying lunch or dinner on the table. 

•Between August 2019 and summer 2020 the company grew from delivering 600,000 weekly meals in the U.S. to well over 1 million

•In April 2020, the company launched Freshly for Business

•In October 2020 the company was acquired by Nestle for up to $1.5 billion – Nestle had already been an investor 

•Customers can get meals as cheap as $8.49 per meal

]]> Mike Wystrach is co-founder and CEO of Freshly, a weekly subscription service delivering healthy and fully prepared meals directly to customers’ doorsteps.

•Freshly is a weekly subscription service delivering fresh, chef-cooked meals that can be heated and served in 3 minutes directly to customers' doors. All that is needed is a microwave, fork and plate to get a satisfying lunch or dinner on the table. 

•Between August 2019 and summer 2020 the company grew from delivering 600,000 weekly meals in the U.S. to well over 1 million

•In April 2020, the company launched Freshly for Business

•In October 2020 the company was acquired by Nestle for up to $1.5 billion – Nestle had already been an investor 

•Customers can get meals as cheap as $8.49 per meal

]]> SupermarketGuru Buzzsprout-6662255 Wed, 02 Dec 2020 16:00:00 -0800 710 full false Mike Wystrach is co-founder and CEO of Freshly, a weekly subscription service delivering healthy and fully prepared meals directly to customers’ doorsteps. •Freshly is a weekly subscription service delivering fresh, chef-cooked meals that can be heated and served in 3 minutes directly to customers' doors. All that is needed is a microwave, fork and plate to get a satisfying lunch or dinner on the table.  •Between August 2019 and summer 2020 the company grew from delivering 600,000 weekly meals in the U.S. to well over 1 million •In April 2020, the company launched Freshly for Business •In October 2020 the company was acquired by Nestle for up to $1.5 billion – Nestle had already been an investor  •Customers can get meals as cheap as $8.49 per meal What To Expect In Grocery Stores This Thanksgiving What To Expect In Grocery Stores This Thanksgiving Today its all about Thanksgiving – and what we can expect to find in our grocery stores and what we will be serving during this year’s very unconventional celebration of our foods.

With me to figure out the 2020 version of Thanksgiving is, Stephanie Schultz, MSM, RDN, CD, who is leading the charge among those changing what it means to be a dietitian in a grocery company. ... In her first five years with Festival Foods, Schultz built a traditional retail dietitian program and took on food safety and regulatory management. She was the first winner of the Retail Dietitians Business Alliance RD of the Year Award, and frankly just one of the smartest and nicest people I know.

]]> Today its all about Thanksgiving – and what we can expect to find in our grocery stores and what we will be serving during this year’s very unconventional celebration of our foods.

With me to figure out the 2020 version of Thanksgiving is, Stephanie Schultz, MSM, RDN, CD, who is leading the charge among those changing what it means to be a dietitian in a grocery company. ... In her first five years with Festival Foods, Schultz built a traditional retail dietitian program and took on food safety and regulatory management. She was the first winner of the Retail Dietitians Business Alliance RD of the Year Award, and frankly just one of the smartest and nicest people I know.

]]> SupermarketGuru Buzzsprout-6443878 Thu, 19 Nov 2020 08:00:00 -0800 1015 full false Today its all about Thanksgiving – and what we can expect to find in our grocery stores and what we will be serving during this year’s very unconventional celebration of our foods. With me to figure out the 2020 version of Thanksgiving is, Stephanie Schultz, MSM, RDN, CD, who is leading the charge among those changing what it means to be a dietitian in a grocery company. ... In her first five years with Festival Foods, Schultz built a traditional retail dietitian program and took on food safety and regulatory management. She was the first winner of the Retail Dietitians Business Alliance RD of the Year Award, and frankly just one of the smartest and nicest people I know. Why Food Retailers Need To Embrace AI Why Food Retailers Need To Embrace AI On Today's Lost in the Supermarket episode, Phil talks with Jason Hosking, CEO & Co-Founder of Hivery, The worlds first category management optimization solution.

]]> On Today's Lost in the Supermarket episode, Phil talks with Jason Hosking, CEO & Co-Founder of Hivery, The worlds first category management optimization solution.

]]> SupermarketGuru Buzzsprout-6148663 Sun, 01 Nov 2020 09:00:00 -0800 2666 full false On Today's Lost in the Supermarket episode, Phil talks with Jason Hosking, CEO & Co-Founder of Hivery, The worlds first category management optimization solution. What The Grocery World Looks Like Post-Covid What The Grocery World Looks Like Post-Covid In today's episode Phil interviews Nick Nikitas, CEO and co-founder of Rosie.  Rosie is a locally focused e-commerce company where shoppers can find and discover anything they might want to buy from local stores. 

]]> In today's episode Phil interviews Nick Nikitas, CEO and co-founder of Rosie.  Rosie is a locally focused e-commerce company where shoppers can find and discover anything they might want to buy from local stores. 

]]> SupermarketGuru Buzzsprout-4902947 Fri, 07 Aug 2020 14:00:00 -0700 827 full false In today's episode Phil interviews Nick Nikitas, CEO and co-founder of Rosie.  Rosie is a locally focused e-commerce company where shoppers can find and discover anything they might want to buy from local stores.  The Farming & Manufacturing of Flaxseed & How to Get a New Product On Shelf The Farming & Manufacturing of Flaxseed & How to Get a New Product On Shelf In this episode, Phil interviews, sisters and co-founders, Mary Ekman and Julie Faber of Manitoba Milling Company. Mary and Julie share more about their family flaxseed company, the farming and manufacturing of flaxseed, plus advice for retail RDs in getting new products on store shelves.

]]> In this episode, Phil interviews, sisters and co-founders, Mary Ekman and Julie Faber of Manitoba Milling Company. Mary and Julie share more about their family flaxseed company, the farming and manufacturing of flaxseed, plus advice for retail RDs in getting new products on store shelves.

]]> SupermarketGuru Buzzsprout-4509227 Thu, 09 Jul 2020 16:00:00 -0700 1106 sponsor full false In this episode, Phil interviews, sisters and co-founders, Mary Ekman and Julie Faber of Manitoba Milling Company. Mary and Julie share more about their family flaxseed company, the farming and manufacturing of flaxseed, plus advice for retail RDs in getting new products on store shelves. Bumble Bee's New Seafood Sustainability Initiative Bumble Bee's New Seafood Sustainability Initiative June is World Oceans Month, a global movement to call on world leaders to protect 30% of our blue planet by 2030 – a focus on conservation and sustainability. Jan Tharp, the CEO of the Bumble Bee Seafood Company joins me to discuss their leadership and how seafood sustainability is evolving.

]]> June is World Oceans Month, a global movement to call on world leaders to protect 30% of our blue planet by 2030 – a focus on conservation and sustainability. Jan Tharp, the CEO of the Bumble Bee Seafood Company joins me to discuss their leadership and how seafood sustainability is evolving.

]]> SupermarketGuru Buzzsprout-4147028 Mon, 15 Jun 2020 07:00:00 -0700 739 full false June is World Oceans Month, a global movement to call on world leaders to protect 30% of our blue planet by 2030 – a focus on conservation and sustainability. Jan Tharp, the CEO of the Bumble Bee Seafood Company joins me to discuss their leadership and how seafood sustainability is evolving. Putting Juice Back on the Aisle Putting Juice Back on the Aisle During these uncertain times, shopper interest in making healthy choices at the grocery store is heightened as is their focus on shelf-stable products. One hundred percent juice is a nutrient-dense drink and a popular pantry or refrigerator staple with a long shelf life. Research shows drinking 100% juice is a cost-effective way to meet fruit and vegetable goals, while also delivering significant nutrients and improving diet quality. Nonetheless, many misperceptions exist about 100% fruit juice's role in eating habits, and its impact on overall health including body composition and weight. What does the science really say? During this podcast, Diane Welland, MS, RD, and Director of Nutrition Communication for Juice Products Association will address common consumer myths and why it’s time to recommend shoppers but juice back on the table.

 

Presenter Bio:  Diane Welland, is a registered dietitian and Director of Nutrition Communications for Kellen Company, a global association management and communications firm. In this position, she manages nutrition science programs for several food associations/clients. This includes evaluating and monitoring nutrition research, tracking current food and nutrition trends and directing research projects.  In addition to working directly with the scientific community, she advises clients on food policy and regulatory issues and acts as a spokesperson at various trade, government and dietetic/health professional meetings. A large part of her job is translating nutrition research into layman’s terms and communicating nutrition information directly to health professionals, the media and the general public.  Before joining Kellen she was Executive Director for the National Caterers Association, Public Relations Director for the International Caterers Association, an author, the Food and Nutrition Editor for US Foodservice publications, a public relations consultant and an award-winning recipe developer.  Her work has been published in a number of consumer and trade publications, newspapers, websites and blogs, including Cooking Light, Clean Eating, the Washington Post and Today’s Dietitian.  She specializes in stories on food and food trends, nutrition, health and fitness and is the author of four diet and health books in the Complete Idiot’s Guide series. 

]]> During these uncertain times, shopper interest in making healthy choices at the grocery store is heightened as is their focus on shelf-stable products. One hundred percent juice is a nutrient-dense drink and a popular pantry or refrigerator staple with a long shelf life. Research shows drinking 100% juice is a cost-effective way to meet fruit and vegetable goals, while also delivering significant nutrients and improving diet quality. Nonetheless, many misperceptions exist about 100% fruit juice's role in eating habits, and its impact on overall health including body composition and weight. What does the science really say? During this podcast, Diane Welland, MS, RD, and Director of Nutrition Communication for Juice Products Association will address common consumer myths and why it’s time to recommend shoppers but juice back on the table.

 

Presenter Bio:  Diane Welland, is a registered dietitian and Director of Nutrition Communications for Kellen Company, a global association management and communications firm. In this position, she manages nutrition science programs for several food associations/clients. This includes evaluating and monitoring nutrition research, tracking current food and nutrition trends and directing research projects.  In addition to working directly with the scientific community, she advises clients on food policy and regulatory issues and acts as a spokesperson at various trade, government and dietetic/health professional meetings. A large part of her job is translating nutrition research into layman’s terms and communicating nutrition information directly to health professionals, the media and the general public.  Before joining Kellen she was Executive Director for the National Caterers Association, Public Relations Director for the International Caterers Association, an author, the Food and Nutrition Editor for US Foodservice publications, a public relations consultant and an award-winning recipe developer.  Her work has been published in a number of consumer and trade publications, newspapers, websites and blogs, including Cooking Light, Clean Eating, the Washington Post and Today’s Dietitian.  She specializes in stories on food and food trends, nutrition, health and fitness and is the author of four diet and health books in the Complete Idiot’s Guide series. 

]]> SupermarketGuru Buzzsprout-3863390 Thu, 21 May 2020 13:00:00 -0700 965 Sponsor full false During these uncertain times, shopper interest in making healthy choices at the grocery store is heightened as is their focus on shelf-stable products. One hundred percent juice is a nutrient-dense drink and a popular pantry or refrigerator staple with a long shelf life. Research shows drinking 100% juice is a cost-effective way to meet fruit and vegetable goals, while also delivering significant nutrients and improving diet quality. Nonetheless, many misperceptions exist about 100% fruit juice's role in eating habits, and its impact on overall health including body composition and weight. What does the science really say? During this podcast, Diane Welland, MS, RD, and Director of Nutrition Communication for Juice Products Association will address common consumer myths and why it’s time to recommend shoppers but juice back on the table.   Presenter Bio:  Diane Welland, is a registered dietitian and Director of Nutrition Communications for Kellen Company, a global association management and communications firm. In this position, she manages nutrition science programs for several food associations/clients. This includes evaluating and monitoring nutrition research, tracking current food and nutrition trends and directing research projects.  In addition to working directly with the scientific community, she advises clients on food policy and regulatory issues and acts as a spokesperson at various trade, government and dietetic/health professional meetings. A large part of her job is translating nutrition research into layman’s terms and communicating nutrition information directly to health professionals, the media and the general public.  Before joining Kellen she was Executive Director for the National Caterers Association, Public Relations Director for the International Caterers Association, an author, the Food and Nutrition Editor for US Foodservice publications, a public relations consultant and an award-winning recipe developer.  Her work has been published in a number of consumer and trade publications, newspapers, websites and blogs, including Cooking Light, Clean Eating, the Washington Post and Today’s Dietitian.  She specializes in stories on food and food trends, nutrition, health and fitness and is the author of four diet and health books in the Complete Idiot’s Guide series.  Honing Media Skills for Retail RDs Honing Media Skills for Retail RDs Speaker:​ Mary Ellen Phipps
Mary Ellen is the founder and registered dietitian behind Milk and Honey Nutrition. Mary Ellen has been living with type 1 diabetes since she was five years old, and she knows firsthand the impact food has on how we think, feel, act and move. She strives to make food easy and fun again for people with type 1 diabetes and other autoimmune conditions; and uses both her professional expertise and personal experience to reduce stress and fear around food, and help people find joy in the kitchen again. Mary Ellen is also a contributing writer, recipe developer and content expert for several leading health and wellness organizations. And you can find her frequently on local Houston-area TV stations educating audiences on food, nutrition, and joyful eating.

Overview:

In this episode, Phil interviews media expert, Mary Ellen Phipps, MS, RDN of @milknhoneynutrition. They give expert advice for retail RDs on how to improve their on-camera media skills. You’ll learn how to pitch stations for tv segments, best practices for tv, improving on your on screen presence and message, plus how to build an audience, and how to best represent brands in your live partnerships. Today’s episode is sponsored by Simple Mills.

]]> Speaker:​ Mary Ellen Phipps
Mary Ellen is the founder and registered dietitian behind Milk and Honey Nutrition. Mary Ellen has been living with type 1 diabetes since she was five years old, and she knows firsthand the impact food has on how we think, feel, act and move. She strives to make food easy and fun again for people with type 1 diabetes and other autoimmune conditions; and uses both her professional expertise and personal experience to reduce stress and fear around food, and help people find joy in the kitchen again. Mary Ellen is also a contributing writer, recipe developer and content expert for several leading health and wellness organizations. And you can find her frequently on local Houston-area TV stations educating audiences on food, nutrition, and joyful eating.

Overview:

In this episode, Phil interviews media expert, Mary Ellen Phipps, MS, RDN of @milknhoneynutrition. They give expert advice for retail RDs on how to improve their on-camera media skills. You’ll learn how to pitch stations for tv segments, best practices for tv, improving on your on screen presence and message, plus how to build an audience, and how to best represent brands in your live partnerships. Today’s episode is sponsored by Simple Mills.

]]> SupermarketGuru Buzzsprout-3849596 Wed, 20 May 2020 14:00:00 -0700 1244 sponsor full false Speaker:​ Mary Ellen Phipps Mary Ellen is the founder and registered dietitian behind Milk and Honey Nutrition. Mary Ellen has been living with type 1 diabetes since she was five years old, and she knows firsthand the impact food has on how we think, feel, act and move. She strives to make food easy and fun again for people with type 1 diabetes and other autoimmune conditions; and uses both her professional expertise and personal experience to reduce stress and fear around food, and help people find joy in the kitchen again. Mary Ellen is also a contributing writer, recipe developer and content expert for several leading health and wellness organizations. And you can find her frequently on local Houston-area TV stations educating audiences on food, nutrition, and joyful eating. Overview: In this episode, Phil interviews media expert, Mary Ellen Phipps, MS, RDN of @milknhoneynutrition. They give expert advice for retail RDs on how to improve their on-camera media skills. You’ll learn how to pitch stations for tv segments, best practices for tv, improving on your on screen presence and message, plus how to build an audience, and how to best represent brands in your live partnerships. Today’s episode is sponsored by Simple Mills. Food Rx Programs: A Prescription for Success at Retailer? Food Rx Programs: A Prescription for Success at Retailer? Food prescription programs are a growing trend across the retail industry, promoting produce through partnerships with health care and non-profit organizations. During this podcast, Jillian Griffith MSPH, RDN, LDN, In-store Nutritionist at Giant and Lorena Kaplen, RDN, LDN, West Regional Dietitian for H-E-B will discuss their retailers’ experiences with food prescription programs. Hosted by RDBA Executive Director Annette Maggi, MS, RDN, LD, FAND, topics discussed will include funding strategies and partnerships, retail logistics for program implementation, scalability and longevity of programs, and the value of food Rx programs.

]]> Food prescription programs are a growing trend across the retail industry, promoting produce through partnerships with health care and non-profit organizations. During this podcast, Jillian Griffith MSPH, RDN, LDN, In-store Nutritionist at Giant and Lorena Kaplen, RDN, LDN, West Regional Dietitian for H-E-B will discuss their retailers’ experiences with food prescription programs. Hosted by RDBA Executive Director Annette Maggi, MS, RDN, LD, FAND, topics discussed will include funding strategies and partnerships, retail logistics for program implementation, scalability and longevity of programs, and the value of food Rx programs.

]]> SupermarketGuru Buzzsprout-3432091 Mon, 20 Apr 2020 10:00:00 -0700 1880 Sponsor full false Food prescription programs are a growing trend across the retail industry, promoting produce through partnerships with health care and non-profit organizations. During this podcast, Jillian Griffith MSPH, RDN, LDN, In-store Nutritionist at Giant and Lorena Kaplen, RDN, LDN, West Regional Dietitian for H-E-B will discuss their retailers’ experiences with food prescription programs. Hosted by RDBA Executive Director Annette Maggi, MS, RDN, LD, FAND, topics discussed will include funding strategies and partnerships, retail logistics for program implementation, scalability and longevity of programs, and the value of food Rx programs. Everything You Need to Know About High Vitamin D Mushrooms Everything You Need to Know About High Vitamin D Mushrooms On today's episode Phil interviews 

Vitamin D is critical to your overall health and is a major contributor to the immune system. And while receiving the right amount of vitamin D comes with a fair share of benefits, a lack of this important nutrient can mean bad things for your customers. 

At Monterey Mushrooms, we expose our “high vitamin D” mushrooms to a precise wavelength of ultraviolet light within the UV spectrum. Naturally occurring ergosterol (previtamin-D) within the mushrooms is converted to ergocalciferol (vitamin D2) once exposed to UV light. Monterey

Mushrooms high vitamin D mushrooms provide 400 IUs (10 mcg) which is 50% DV per serving.  A serving is about 5 medium mushrooms - so eating just 10 mushrooms a day gives you 100% of FDA’s daily value recommendation of vitamin D. 

Cooking with mushrooms specially labeled “High Vitamin D” is one of the easiest ways to add this important vitamin to your customer’s diet. Mushrooms make a terrific complement to many meals, like adding them to dishes you eat every day. Add sauteed mushrooms to avocado toast, burgers, steaks, salads and eggs! 

All Monterey Mushrooms’s sliced white and baby bella mushrooms in 8-ounce and 16-ounce packages are high in vitamin D as are packages of 8-ounce portabellas. So, get yours today and recommend them to everyone you talk to. 

]]> On today's episode Phil interviews 

Vitamin D is critical to your overall health and is a major contributor to the immune system. And while receiving the right amount of vitamin D comes with a fair share of benefits, a lack of this important nutrient can mean bad things for your customers. 

At Monterey Mushrooms, we expose our “high vitamin D” mushrooms to a precise wavelength of ultraviolet light within the UV spectrum. Naturally occurring ergosterol (previtamin-D) within the mushrooms is converted to ergocalciferol (vitamin D2) once exposed to UV light. Monterey

Mushrooms high vitamin D mushrooms provide 400 IUs (10 mcg) which is 50% DV per serving.  A serving is about 5 medium mushrooms - so eating just 10 mushrooms a day gives you 100% of FDA’s daily value recommendation of vitamin D. 

Cooking with mushrooms specially labeled “High Vitamin D” is one of the easiest ways to add this important vitamin to your customer’s diet. Mushrooms make a terrific complement to many meals, like adding them to dishes you eat every day. Add sauteed mushrooms to avocado toast, burgers, steaks, salads and eggs! 

All Monterey Mushrooms’s sliced white and baby bella mushrooms in 8-ounce and 16-ounce packages are high in vitamin D as are packages of 8-ounce portabellas. So, get yours today and recommend them to everyone you talk to. 

]]> SupermarketGuru Buzzsprout-3119740 Wed, 25 Mar 2020 08:00:00 -0700 1233 Sponsor full false On today's episode Phil interviews  Vitamin D is critical to your overall health and is a major contributor to the immune system. And while receiving the right amount of vitamin D comes with a fair share of benefits, a lack of this important nutrient can mean bad things for your customers.  At Monterey Mushrooms, we expose our “high vitamin D” mushrooms to a precise wavelength of ultraviolet light within the UV spectrum. Naturally occurring ergosterol (previtamin-D) within the mushrooms is converted to ergocalciferol (vitamin D2) once exposed to UV light. Monterey Mushrooms high vitamin D mushrooms provide 400 IUs (10 mcg) which is 50% DV per serving.  A serving is about 5 medium mushrooms - so eating just 10 mushrooms a day gives you 100% of FDA’s daily value recommendation of vitamin D.  Cooking with mushrooms specially labeled “High Vitamin D” is one of the easiest ways to add this important vitamin to your customer’s diet. Mushrooms make a terrific complement to many meals, like adding them to dishes you eat every day. Add sauteed mushrooms to avocado toast, burgers, steaks, salads and eggs!  All Monterey Mushrooms’s sliced white and baby bella mushrooms in 8-ounce and 16-ounce packages are high in vitamin D as are packages of 8-ounce portabellas. So, get yours today and recommend them to everyone you talk to.  How a New Apple is Born How a New Apple is Born Rave®, Jazz®, Cosmic Crisp® - you’ve probably noticed the rise in creative names (and flavors) arriving in supermarkets to shake up the apple category. But, do you know how a new apple is born? From patents and propagation to countless tests and trials, learn all about how a new apple is born in this episode of Lost in the Supermarket!

Rob Blakey, R&D Manager at Stemilt

Rob is the research and development manager for Stemilt, a family-owned company and leading grower-packer-shipper of apples, pears, cherries, stone fruits, and organics. Originally from South Africa, Rob earned his PhD in avocado post-harvest physiology. He worked at Westfalia Fruit in South Africa and in the UK as a horticultural researcher in avocados, before moving to Washington State in 2016. At Stemilt, Rob manages R&D activities and new variety programs.

Brianna Shales, Senior Marketing Manager at Stemilt

Brianna is the senior marketing manger at Stemilt. She joined Stemilt’s marketing team after earning a BA in Communication from Washington State University. More than a decade later, Brianna works on marketing strategy and communications execution as it relates to the Stemilt brand, and its signature branded varieties like Rave® apples.

]]> Rave®, Jazz®, Cosmic Crisp® - you’ve probably noticed the rise in creative names (and flavors) arriving in supermarkets to shake up the apple category. But, do you know how a new apple is born? From patents and propagation to countless tests and trials, learn all about how a new apple is born in this episode of Lost in the Supermarket!

Rob Blakey, R&D Manager at Stemilt

Rob is the research and development manager for Stemilt, a family-owned company and leading grower-packer-shipper of apples, pears, cherries, stone fruits, and organics. Originally from South Africa, Rob earned his PhD in avocado post-harvest physiology. He worked at Westfalia Fruit in South Africa and in the UK as a horticultural researcher in avocados, before moving to Washington State in 2016. At Stemilt, Rob manages R&D activities and new variety programs.

Brianna Shales, Senior Marketing Manager at Stemilt

Brianna is the senior marketing manger at Stemilt. She joined Stemilt’s marketing team after earning a BA in Communication from Washington State University. More than a decade later, Brianna works on marketing strategy and communications execution as it relates to the Stemilt brand, and its signature branded varieties like Rave® apples.

]]> SupermarketGuru Buzzsprout-2963008 Mon, 09 Mar 2020 12:00:00 -0700 1256 sponsor full false Rave®, Jazz®, Cosmic Crisp® - you’ve probably noticed the rise in creative names (and flavors) arriving in supermarkets to shake up the apple category. But, do you know how a new apple is born? From patents and propagation to countless tests and trials, learn all about how a new apple is born in this episode of Lost in the Supermarket! Rob Blakey, R&D Manager at Stemilt Rob is the research and development manager for Stemilt, a family-owned company and leading grower-packer-shipper of apples, pears, cherries, stone fruits, and organics. Originally from South Africa, Rob earned his PhD in avocado post-harvest physiology. He worked at Westfalia Fruit in South Africa and in the UK as a horticultural researcher in avocados, before moving to Washington State in 2016. At Stemilt, Rob manages R&D activities and new variety programs. Brianna Shales, Senior Marketing Manager at Stemilt Brianna is the senior marketing manger at Stemilt. She joined Stemilt’s marketing team after earning a BA in Communication from Washington State University. More than a decade later, Brianna works on marketing strategy and communications execution as it relates to the Stemilt brand, and its signature branded varieties like Rave® apples. Managing Food Intolerances while Grocery Shopping Managing Food Intolerances while Grocery Shopping Today’s topic is about food intolerance, an issue that impacts about 20% of people around the globe.  

Kate Scarlata, MPH, RDN, LDN is a registered, licensed dietitian with a nutrition consultation business in Medway, Massachusetts. She has 30 years’ experience providing nutrition consultation to patients with irritable bowel syndrome, celiac disease and inflammatory bowel disease. Ms. Scarlata is considered a global expert in the low FODMAP diet and food intolerance. She is an invited speaker to numerous conferences in the US and abroad. Kate is a New York Times Best Selling author for her co-authored book, 21 Day Tummy Diet, author of The Complete Idiot’s Guide to Eating Well with IBS and co-author of The low FODMAP Diet Step by Step. Ms. Scarlata earned her B.S. in Nutrition from Simmons College in Boston, Massachusetts and her MPH at the University of Massachusetts. She was awarded the Outstanding Dietitian of the Year by the Massachusetts Dietetic Association and voted Boston’s Best Dietitian award by Boston Magazine.

]]> Today’s topic is about food intolerance, an issue that impacts about 20% of people around the globe.  

Kate Scarlata, MPH, RDN, LDN is a registered, licensed dietitian with a nutrition consultation business in Medway, Massachusetts. She has 30 years’ experience providing nutrition consultation to patients with irritable bowel syndrome, celiac disease and inflammatory bowel disease. Ms. Scarlata is considered a global expert in the low FODMAP diet and food intolerance. She is an invited speaker to numerous conferences in the US and abroad. Kate is a New York Times Best Selling author for her co-authored book, 21 Day Tummy Diet, author of The Complete Idiot’s Guide to Eating Well with IBS and co-author of The low FODMAP Diet Step by Step. Ms. Scarlata earned her B.S. in Nutrition from Simmons College in Boston, Massachusetts and her MPH at the University of Massachusetts. She was awarded the Outstanding Dietitian of the Year by the Massachusetts Dietetic Association and voted Boston’s Best Dietitian award by Boston Magazine.

]]> SupermarketGuru Buzzsprout-2555365 Tue, 28 Jan 2020 13:00:00 -0800 1356 sponsor full false Today’s topic is about food intolerance, an issue that impacts about 20% of people around the globe.   Kate Scarlata, MPH, RDN, LDN is a registered, licensed dietitian with a nutrition consultation business in Medway, Massachusetts. She has 30 years’ experience providing nutrition consultation to patients with irritable bowel syndrome, celiac disease and inflammatory bowel disease. Ms. Scarlata is considered a global expert in the low FODMAP diet and food intolerance. She is an invited speaker to numerous conferences in the US and abroad. Kate is a New York Times Best Selling author for her co-authored book, 21 Day Tummy Diet, author of The Complete Idiot’s Guide to Eating Well with IBS and co-author of The low FODMAP Diet Step by Step. Ms. Scarlata earned her B.S. in Nutrition from Simmons College in Boston, Massachusetts and her MPH at the University of Massachusetts. She was awarded the Outstanding Dietitian of the Year by the Massachusetts Dietetic Association and voted Boston’s Best Dietitian award by Boston Magazine. Emerging Science for the First 1,000 Days: Knowledge Gaps and RD Opportunities Emerging Science for the First 1,000 Days: Knowledge Gaps and RD Opportunities According to the American Academy of Pediatrics, the most active period of neurologic development occurs in the first 1,000 days of life. For the first time, the 2020 Dietary Guidelines for Americans will consider neurocognitive health and development through all life stages as well as comprehensive dietary guidance for women during pregnancy and infants and toddlers under 2 years of age. As the body of science grows, the critical nature of key nutrients during the first 1,000 days will become an area of increasing importance for health professionals to address. However, despite this exciting momentum, research reveals a concerning knowledge gap amongst key practitioners, obstetricians, and pediatricians as well as mothers when it comes to key nutrients such as choline and lutein. The objective of this podcast is to explore the cutting-edge science on diet and neurocognition for the first 1,000 and address opportunities for education amongst health professionals and relevant patient populations. 

Dr. Mickey Rubin is the Executive Director of the Egg Nutrition Center. Dr. Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. Dr. Rubin then served as Principal Scientist at Provident Clinical Research. Most recently, Dr. Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council.

A member of the American Society of Nutrition, Dr. Rubin graduated from Indiana University-Bloomington with a Bachelor of Science degree in Kinesiology. He also earned a Master’s Degree in Exercise and Sport Science from the University of Memphis, and later earning a Ph.D. in Exercise Physiology from the University of Connecticut where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on cardiometabolic health outcomes. Dr. Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science.

]]> According to the American Academy of Pediatrics, the most active period of neurologic development occurs in the first 1,000 days of life. For the first time, the 2020 Dietary Guidelines for Americans will consider neurocognitive health and development through all life stages as well as comprehensive dietary guidance for women during pregnancy and infants and toddlers under 2 years of age. As the body of science grows, the critical nature of key nutrients during the first 1,000 days will become an area of increasing importance for health professionals to address. However, despite this exciting momentum, research reveals a concerning knowledge gap amongst key practitioners, obstetricians, and pediatricians as well as mothers when it comes to key nutrients such as choline and lutein. The objective of this podcast is to explore the cutting-edge science on diet and neurocognition for the first 1,000 and address opportunities for education amongst health professionals and relevant patient populations. 

Dr. Mickey Rubin is the Executive Director of the Egg Nutrition Center. Dr. Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. Dr. Rubin then served as Principal Scientist at Provident Clinical Research. Most recently, Dr. Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council.

A member of the American Society of Nutrition, Dr. Rubin graduated from Indiana University-Bloomington with a Bachelor of Science degree in Kinesiology. He also earned a Master’s Degree in Exercise and Sport Science from the University of Memphis, and later earning a Ph.D. in Exercise Physiology from the University of Connecticut where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on cardiometabolic health outcomes. Dr. Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science.

]]> SupermarketGuru Buzzsprout-2555245 Wed, 22 Jan 2020 13:00:00 -0800 975 Sponsor full false According to the American Academy of Pediatrics, the most active period of neurologic development occurs in the first 1,000 days of life. For the first time, the 2020 Dietary Guidelines for Americans will consider neurocognitive health and development through all life stages as well as comprehensive dietary guidance for women during pregnancy and infants and toddlers under 2 years of age. As the body of science grows, the critical nature of key nutrients during the first 1,000 days will become an area of increasing importance for health professionals to address. However, despite this exciting momentum, research reveals a concerning knowledge gap amongst key practitioners, obstetricians, and pediatricians as well as mothers when it comes to key nutrients such as choline and lutein. The objective of this podcast is to explore the cutting-edge science on diet and neurocognition for the first 1,000 and address opportunities for education amongst health professionals and relevant patient populations.  Dr. Mickey Rubin is the Executive Director of the Egg Nutrition Center. Dr. Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. Dr. Rubin then served as Principal Scientist at Provident Clinical Research. Most recently, Dr. Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council. A member of the American Society of Nutrition, Dr. Rubin graduated from Indiana University-Bloomington with a Bachelor of Science degree in Kinesiology. He also earned a Master’s Degree in Exercise and Sport Science from the University of Memphis, and later earning a Ph.D. in Exercise Physiology from the University of Connecticut where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on cardiometabolic health outcomes. Dr. Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science. TAKE A HEALTHY STAND™ AND THE PRODUCE DEPARTMENT IS NATURE’S PHARMACY™ TAKE A HEALTHY STAND™ AND THE PRODUCE DEPARTMENT IS NATURE’S PHARMACY™ Grocery shoppers have more on their plates than ever. They’re time-pressed and focused on convenience and health for their families. They’re also looking for simple solutions and sustainability AND they don’t want to give up great taste. 

During this podcast, registered dietitian nutritionist Megan Roosevelt, founder and CEO of Healthy Grocery Girl®, and John Chamberlain, Vice President of Marketing at Limoneira, introduce you to “Take a Healthy Stand.”  This program is designed to assist retailers in meeting all these shopper needs. This fast-paced podcast also addresses produce as nature’s pharmacy.

www.limoneira.com

]]> Grocery shoppers have more on their plates than ever. They’re time-pressed and focused on convenience and health for their families. They’re also looking for simple solutions and sustainability AND they don’t want to give up great taste. 

During this podcast, registered dietitian nutritionist Megan Roosevelt, founder and CEO of Healthy Grocery Girl®, and John Chamberlain, Vice President of Marketing at Limoneira, introduce you to “Take a Healthy Stand.”  This program is designed to assist retailers in meeting all these shopper needs. This fast-paced podcast also addresses produce as nature’s pharmacy.

www.limoneira.com

]]> SupermarketGuru Buzzsprout-2000005 Tue, 12 Nov 2019 17:00:00 -0800 1568 Sponsor full false Grocery shoppers have more on their plates than ever. They’re time-pressed and focused on convenience and health for their families. They’re also looking for simple solutions and sustainability AND they don’t want to give up great taste.  During this podcast, registered dietitian nutritionist Megan Roosevelt, founder and CEO of Healthy Grocery Girl®, and John Chamberlain, Vice President of Marketing at Limoneira, introduce you to “Take a Healthy Stand.”  This program is designed to assist retailers in meeting all these shopper needs. This fast-paced podcast also addresses produce as nature’s pharmacy. www.limoneira.com Popchips Founder Moves into Plant Based Popchips Founder Moves into Plant Based A chat with Keith Belling, Founder of popchips on his latest venture into the plant based world - the challenges and the rewards of creating new food products in today's grocery stores.

]]> A chat with Keith Belling, Founder of popchips on his latest venture into the plant based world - the challenges and the rewards of creating new food products in today's grocery stores.

]]> SupermarketGuru Buzzsprout-1853785 Wed, 16 Oct 2019 06:00:00 -0700 1128 full false A chat with Keith Belling, Founder of popchips on his latest venture into the plant based world - the challenges and the rewards of creating new food products in today's grocery stores. A Fresh Perspective on Dinner A Fresh Perspective on Dinner All industries have experienced change at a breakneck pace throughout the past decade. Digital technology has changed the way Americans live, shop and eat.   Food may seem impenetrable to these forces — no matter what, people still need to eat.   Join us as we speak with Tara-Ann Dugan, Director of Consumer & Marketplace Insights at National Pork Board on food trends.  Tara has held roles at McDonald’s Corporate and IRI, working with Tyson, and will be sharing NPB’s new foundational research study executed amongst thousands of consumers uncovering key usage behaviors, attitudes and drivers when getting dinner on the table.  You’ll hear about:

·       Changing consumer needs

·       9 dinner occasions identified in the new Dinner at Home in America Research

·       What contributes to the dinner choices Americans make

·       What shopping habits are leading to those choices

·       How has plant-based impacted the pork category

·       Perceptions of pork and meat and what it means for Retail

]]> All industries have experienced change at a breakneck pace throughout the past decade. Digital technology has changed the way Americans live, shop and eat.   Food may seem impenetrable to these forces — no matter what, people still need to eat.   Join us as we speak with Tara-Ann Dugan, Director of Consumer & Marketplace Insights at National Pork Board on food trends.  Tara has held roles at McDonald’s Corporate and IRI, working with Tyson, and will be sharing NPB’s new foundational research study executed amongst thousands of consumers uncovering key usage behaviors, attitudes and drivers when getting dinner on the table.  You’ll hear about:

·       Changing consumer needs

·       9 dinner occasions identified in the new Dinner at Home in America Research

·       What contributes to the dinner choices Americans make

·       What shopping habits are leading to those choices

·       How has plant-based impacted the pork category

·       Perceptions of pork and meat and what it means for Retail

]]> SupermarketGuru Buzzsprout-1828327 Mon, 07 Oct 2019 08:00:00 -0700 1733 Sponsor full false All industries have experienced change at a breakneck pace throughout the past decade. Digital technology has changed the way Americans live, shop and eat.   Food may seem impenetrable to these forces — no matter what, people still need to eat.   Join us as we speak with Tara-Ann Dugan, Director of Consumer & Marketplace Insights at National Pork Board on food trends.  Tara has held roles at McDonald’s Corporate and IRI, working with Tyson, and will be sharing NPB’s new foundational research study executed amongst thousands of consumers uncovering key usage behaviors, attitudes and drivers when getting dinner on the table.  You’ll hear about: ·       Changing consumer needs ·       9 dinner occasions identified in the new Dinner at Home in America Research ·       What contributes to the dinner choices Americans make ·       What shopping habits are leading to those choices ·       How has plant-based impacted the pork category ·       Perceptions of pork and meat and what it means for Retail Beef. It’s What’s For Dinner Beef. It’s What’s For Dinner What brings in more dollars than any other item in the grocery store?* Beef. It’s What’s For Dinner. In this edition of Lost in the Supermarket, Phil Lempert speaks with Bridget Wasser, Executive Director, Meat Science & Supply Chain Outreach at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. Bridget talks about today’s beef demand, why grocers feature beef in circulars and apps (hint: it drives total store sales) and the hot topic of plant-based meat substitutes.

*IRI Panel Data, All Outlets, 52 weeks ending 1/6/19, Market Basket Study, February 2019.

]]> What brings in more dollars than any other item in the grocery store?* Beef. It’s What’s For Dinner. In this edition of Lost in the Supermarket, Phil Lempert speaks with Bridget Wasser, Executive Director, Meat Science & Supply Chain Outreach at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. Bridget talks about today’s beef demand, why grocers feature beef in circulars and apps (hint: it drives total store sales) and the hot topic of plant-based meat substitutes.

*IRI Panel Data, All Outlets, 52 weeks ending 1/6/19, Market Basket Study, February 2019.

]]> SupermarketGuru Buzzsprout-1579957 Tue, 20 Aug 2019 15:00:00 -0700 1294 full false What brings in more dollars than any other item in the grocery store?* Beef. It’s What’s For Dinner. In this edition of Lost in the Supermarket, Phil Lempert speaks with Bridget Wasser, Executive Director, Meat Science & Supply Chain Outreach at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. Bridget talks about today’s beef demand, why grocers feature beef in circulars and apps (hint: it drives total store sales) and the hot topic of plant-based meat substitutes. *IRI Panel Data, All Outlets, 52 weeks ending 1/6/19, Market Basket Study, February 2019. Hy-Vee Sets Pace in Retail Health and Wellness: An Interview with Leadership Hy-Vee Sets Pace in Retail Health and Wellness: An Interview with Leadership Hy-Vee was the first company to name a Vice President of Retail Dietetics, and recently created a Group Vice President role overseeing health markets. In this podcast, hear from Elisa Sloss, RD, Group Vice President of Health Markets, and Stacey Loftus, RD, LD, and Julie McMillin, RD, LD, Assistant Vice Presidents, Retail Dietetics on how the company is setting the pace in retail health and wellness, what drives company support of programming, and how leaders like them find work-life balance in the high-pressure retail environment. Hosted by Annette Maggi, MS, RDN, LD, FAND, Executive Director of the Retail Dietitians Business Alliance.

]]> Hy-Vee was the first company to name a Vice President of Retail Dietetics, and recently created a Group Vice President role overseeing health markets. In this podcast, hear from Elisa Sloss, RD, Group Vice President of Health Markets, and Stacey Loftus, RD, LD, and Julie McMillin, RD, LD, Assistant Vice Presidents, Retail Dietetics on how the company is setting the pace in retail health and wellness, what drives company support of programming, and how leaders like them find work-life balance in the high-pressure retail environment. Hosted by Annette Maggi, MS, RDN, LD, FAND, Executive Director of the Retail Dietitians Business Alliance.

]]> SupermarketGuru Buzzsprout-1546315 Tue, 13 Aug 2019 14:00:00 -0700 1631 Sponsor full false Hy-Vee was the first company to name a Vice President of Retail Dietetics, and recently created a Group Vice President role overseeing health markets. In this podcast, hear from Elisa Sloss, RD, Group Vice President of Health Markets, and Stacey Loftus, RD, LD, and Julie McMillin, RD, LD, Assistant Vice Presidents, Retail Dietetics on how the company is setting the pace in retail health and wellness, what drives company support of programming, and how leaders like them find work-life balance in the high-pressure retail environment. Hosted by Annette Maggi, MS, RDN, LD, FAND, Executive Director of the Retail Dietitians Business Alliance. A Transparent Harvest – Sourcing U.S. soybeans for Tofu Production A Transparent Harvest – Sourcing U.S. soybeans for Tofu Production Almost half of U.S. land is devoted to farming, and soybeans are the largest crop grown on U.S. soil, surpassing corn for the very first time.  As the demand for clean labels and clean ingredients sourced from the U.S. continues to rise, transparency in food and farming is no longer optional, it’s expected. Follow along as we discuss full transparency in soybean production, practices and the creation of soy-based products, like tofu.

]]> Almost half of U.S. land is devoted to farming, and soybeans are the largest crop grown on U.S. soil, surpassing corn for the very first time.  As the demand for clean labels and clean ingredients sourced from the U.S. continues to rise, transparency in food and farming is no longer optional, it’s expected. Follow along as we discuss full transparency in soybean production, practices and the creation of soy-based products, like tofu.

]]> Dana Kucharik, Adam Buckentine, Jake Willrett, SupermarketGuru, Phil Lempert Buzzsprout-1403419 Fri, 12 Jul 2019 16:00:00 -0700 561 Soybeans, House Foods, Sponsor full false Almost half of U.S. land is devoted to farming, and soybeans are the largest crop grown on U.S. soil, surpassing corn for the very first time.  As the demand for clean labels and clean ingredients sourced from the U.S. continues to rise, transparency in food and farming is no longer optional, it’s expected. Follow along as we discuss full transparency in soybean production, practices and the creation of soy-based products, like tofu. Mushrooms: Healthy on the Plate, Gentle on the Planet Mushrooms: Healthy on the Plate, Gentle on the Planet DYK researchers have called mushrooms “one of the most sustainably produced foods in the United States?” The mighty mushroom is both healthy on the plate and gentle on the planet. In today’s episode of Lost in the Supermarket, Phil Lempert interviews Heather Harter from the Mushroom Council and Gale Ferranto, lifelong mushroom grower from Buona Foods, to get a behind the scenes look at mushroom’s unique growing process and discuss their sustainability.


]]> DYK researchers have called mushrooms “one of the most sustainably produced foods in the United States?” The mighty mushroom is both healthy on the plate and gentle on the planet. In today’s episode of Lost in the Supermarket, Phil Lempert interviews Heather Harter from the Mushroom Council and Gale Ferranto, lifelong mushroom grower from Buona Foods, to get a behind the scenes look at mushroom’s unique growing process and discuss their sustainability.


]]> SupermarketGuru https://www.supermarketguru.com/site/assets/files/11897/mushroom_council.mp3 Thu, 11 Apr 2019 14:01:22 -0700 801 Food, Sponsor full false DYK researchers have called mushrooms “one of the most sustainably produced foods in the United States?” The mighty mushroom is both healthy on the plate and gentle on the planet. In today’s episode of Lost in the Supermarket, Phil Lempert interviews Heather Harter from the Mushroom Council and Gale Ferranto, lifelong mushroom grower from Buona Foods, to get a behind the scenes look at mushroom’s unique growing process and discuss their sustainability. Communicating Health & Wellness in Non-foods Categories Communicating Health & Wellness in Non-foods Categories As the leading wellness experts in grocery, retail dietitians are now being charged with expanding health & wellness guidance to non-food categories. But for many of us, giving advice on better choices in health & beauty care, supplements, and even pet food can be challenging. In this podcast, Monica Amburn, MS, RD, LDN, Sr. Director of Health & Wellness with healthyAisles® will discuss the biggest wellness trends in these non-food categories, and how dietitians can best address these trends, responsibly, with shoppers. As a companion to the podcast, this list of resources provides more information about controversial ingredients in non-food categories:US Government ResourcesToxtown: Environmental Health Concerns and Toxic Chemicals Where You Live, Work and PlayCDC National Biomonitoring ProgramFDA Cosmetic Products and Ingredients Special Interest GroupsEnvironmental Working Group Skin Deep Cosmetics DatabaseCampaign for Safe Cosmetics


]]> As the leading wellness experts in grocery, retail dietitians are now being charged with expanding health & wellness guidance to non-food categories. But for many of us, giving advice on better choices in health & beauty care, supplements, and even pet food can be challenging. In this podcast, Monica Amburn, MS, RD, LDN, Sr. Director of Health & Wellness with healthyAisles® will discuss the biggest wellness trends in these non-food categories, and how dietitians can best address these trends, responsibly, with shoppers. As a companion to the podcast, this list of resources provides more information about controversial ingredients in non-food categories:US Government ResourcesToxtown: Environmental Health Concerns and Toxic Chemicals Where You Live, Work and PlayCDC National Biomonitoring ProgramFDA Cosmetic Products and Ingredients Special Interest GroupsEnvironmental Working Group Skin Deep Cosmetics DatabaseCampaign for Safe Cosmetics


]]> SupermarketGuru https://www.supermarketguru.com/site/assets/files/11841/vestcom_030619.mp3 Tue, 05 Mar 2019 05:59:40 -0800 1114 Food, Sponsor full false As the leading wellness experts in grocery, retail dietitians are now being charged with expanding health & wellness guidance to non-food categories. But for many of us, giving advice on better choices in health & beauty care, supplements, and even pet food can be challenging. In this podcast, Monica Amburn, MS, RD, LDN, Sr. Director of Health & Wellness with healthyAisles® will discuss the biggest wellness trends in these non-food categories, and how dietitians can best address these trends, responsibly, with shoppers. As a companion to the podcast, this list of resources provides more information about controversial ingredients in non-food categories:US Government ResourcesToxtown: Environmental Health Concerns and Toxic Chemicals Where You Live, Work and PlayCDC National Biomonitoring ProgramFDA Cosmetic Products and Ingredients Special Interest GroupsEnvironmental Working Group Skin Deep Cosmetics DatabaseCampaign for Safe Cosmetics Today’s Nutrition Challenges Today’s Nutrition Challenges The majority of today’s consumers are seeking healthy foods, but many admit that finding healthful options is difficult. During this podcast, Brian Hannigan, Sr. Marketing Director of Innovation Strategy at PepsiCo and Jessica Jones, MS, RDN, CDE, from Food Heaven Made Easy, discuss the current state of nutrition and unique challenges for consumers in today’s food landscape. Discussion includes how dietitians and the food industry can learn from each other, function-forward and plant-based food trends, and the future of food.


]]> The majority of today’s consumers are seeking healthy foods, but many admit that finding healthful options is difficult. During this podcast, Brian Hannigan, Sr. Marketing Director of Innovation Strategy at PepsiCo and Jessica Jones, MS, RDN, CDE, from Food Heaven Made Easy, discuss the current state of nutrition and unique challenges for consumers in today’s food landscape. Discussion includes how dietitians and the food industry can learn from each other, function-forward and plant-based food trends, and the future of food.


]]> SupermarketGuru https://www.supermarketguru.com/site/assets/files/11840/pepsico_jessica-brian_mixdown_2.mp3 Tue, 05 Mar 2019 05:53:00 -0800 2285 Food, Sponsor full false The majority of today’s consumers are seeking healthy foods, but many admit that finding healthful options is difficult. During this podcast, Brian Hannigan, Sr. Marketing Director of Innovation Strategy at PepsiCo and Jessica Jones, MS, RDN, CDE, from Food Heaven Made Easy, discuss the current state of nutrition and unique challenges for consumers in today’s food landscape. Discussion includes how dietitians and the food industry can learn from each other, function-forward and plant-based food trends, and the future of food. There's an Apple for that! There's an Apple for that! On this version of Lost In The Supermarket, Phil Lempert interviews Brianna Shales from Stemilt and Chef Ethan Stowell where they discuss apples.
















]]> On this version of Lost In The Supermarket, Phil Lempert interviews Brianna Shales from Stemilt and Chef Ethan Stowell where they discuss apples.
















]]> SupermarketGuru https://www.supermarketguru.com/site/assets/files/11801/lits_012219_episode_45.mp3 Mon, 28 Jan 2019 15:59:00 -0800 963 Food, Sponsor full false On this version of Lost In The Supermarket, Phil Lempert interviews Brianna Shales from Stemilt and Chef Ethan Stowell where they discuss apples. Phil Lempert interviews Phil Kafarakis at the Fancy Food show Phil Lempert interviews Phil Kafarakis at the Fancy Food show ]]> ]]> SupermarketGuru https://www.supermarketguru.com/site/assets/files/11791/phil_kafarakis-mp3.mp3 Fri, 18 Jan 2019 10:32:00 -0800 521 Food false Phil Lempert sits down with SFA President Phil Kafarakis to discuss the success of the Specialty Food Association's 2019 Winter Fancy Food Show.