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Making Produce Craveable: Going Beyond Nutrition to Inspire Consumption

Now Available On Demand

We may just be in the midst of a chronic fruit and vegetable consumption crisis. Previous attempts of well-intended produce campaigns still have left consumers struggling to meet recommended servings of fruits and vegetables. The steady drumbeat of “eat more” and “better for you” alone has not significantly affected consumption.
 
Although higher intakes of vegetables and fruits are associated with healthy eating patterns that support overall wellbeing, only 1 in 10 adults meet both fruit and vegetable recommendations.  High school aged children fair worse with only nine percent meeting fruit and only two percent meeting vegetable recommended intakes.1,2
 
However, we’ve seen that demand for great tasting fruits and vegetables is at an all-time high! People are purchasing for the right intent – but where are we falling flat? Have consumers not heard that fruits and vegetables are good for them? Are there tools in our arsenal that we can use as practitioners, operators, and culinarians to help drive consumption? Is there a scientific linkage between taste enjoyment of produce and its connection to making us both happy and healthy? Are there tantalizing menu solutions utilizing companion food groups, such as grains, that can make produce more CRAVEABLE?
 
Join Wendy Reinhardt Kapsak, MS, RDN, President and CEO of PBH, Amy Myrdal Miller, MS, RDN, FAND, PBH’s Foodservice and Culinary Specialist, and Chef Matt Jost, Culinary Development Manager at Kellogg’s Away From Home, as they explore these topics that are top of mind for operators, health and nutrition experts, and consumers alike.
 
After this webinar, attendees will be able to:

  • Gain a better understanding of fruit and vegetable consumption trends in and out of the home
  • Communicate health and wellbeing benefits of fruits and veggies beyond nutrition
  • Implement new menu solutions to make produce more “craveable”
  1. US Department of Health and Human Services and US Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/
  2. Moore, LV, Thompson FE, Demissie Z. Percentage of youth meeting federal fruit and vegetable intake recommendations, Youth Risk Behavior Surveillance System, United States and 33 states, 2013. Journal of the Academy of Nutrition and Dietetics. 2017;117(4):545-553.
     

Attend and earn:
1 CEU hour for AND and RCA

SPONSORED BY

Wendy Reinhardt Kapsak, MS, RDN
President & CEO
Produce for Better Health Foundation

 

Amy Myrdal Miller, MS, RDN, FAND
President
Farmer’s Daughter® Consulting, Inc.

 

Matthew Jost, CEC, CBJ
Kellogg’s Culinary Business Development Manager
Away From Home

 

Alan Liddle - Moderator
Senior Data & Events Editor
NRN Restaurant & Food Group