Note: About those rising prices…here’s an interesting article about how much consumers in the U.S. and U.K. are willing to pay for some categories of food.

Your values, preferences…save gas, save the environment

With gas at its highest price since 2008 why wait in the drive-thru lane and waste gas? Foods you can make at home instead of ordering at a fast-food/fast-casual restaurant include smoothies, breakfast wraps, and overnight oats. Concerned about the environment? Making coffee and iced tea at home reduces the number of plastic bottles you use. The nice thing about making your own iced tea – you can mix different teas for different flavors, add fruit or spices such as cinnamon or cloves for flavor.

Routine is not your friend

When your favorite food gets too pricey is there another brand that costs less that could become your new favorite? Read online reviews – more than a few and from different sources – to help you find an alternative. Or ask people you know for suggestions.

Know possible pitfalls, costs, your spending habits

BNPL (buy now, pay later) is fast becoming a ‘thing’ as retailers add it as an option but are there risks to the shopper? If you think BNPL isn’t for food purchases, consider this article: I bought a burrito from Chipotle in 4 easy payments. An upcoming free webinar to learn more: Understanding Buy Now, Pay Later (BNPL) March 22, 2022 at 11 AM – 12:30 EDT. Register @ https://oneop.org/event/117019/. (Note: If you miss the webinar, you can find the recording online after the event.)

Isn’t curbside pickup free? Additional costs you may not have considered: tipping the person who delivers your order and this interesting data point from 2021: pickup orders spend more.

Will online food ordering change your spending behavior? Will you spend more? Here are two examples: Taco Bell’s subscription – members visit more often and buy more and delivery of prepared meals from select grocery stores via the Ready Meals Hub within the Instacart app saw users ordering more frequently and adding more items to orders.

When you buy online do you lose track of shrinking food packages? It may be harder to track package sizes when you don’t handle the packages in the store. Here are the latest examples of smaller packages – smaller Gatorade bottles, fewer cookies. Track shrinking packages ().

Fees – new and old

Uber adding surcharge due to high gas prices for deliveries including food;

Delivery fees, minimum orders, membership fees, markups on food – here is one example of apps vs. in-store prices.

Good news! Giant has slashed fees, order minimums on certain days of the week.

Comparisons of grocery delivery services including fees: comparison of grocery delivery services available in 2022; 2 RDs review Instacart; RDs review 2021 grocery delivery services.

Resources

Online tools…saving money apps: Marisa Moore, RDN, rates and reviews nutrition apps including meal planning and saving money; online weekly ads (schedule in your phone’s calendar).

Articles: Pros/cons online grocery shopping (https://extension.usu.edu/news_sections/home_family_and_food/pros-cons-online-grocery-shopping) and (https://www.upmcmyhealthmatters.com/the-pros-and-cons-of-online-grocery-shopping/).

Other resources: Some recipe sites include ratings and recipe costs but the prices may be outdated with recent price hikes. Community resources include food pantries, farmer’s markets, WIC, SNAP, local farms/CSAs, Extension, public health.

Social media…

TikTok’s new community guidelines bans information promoting disordered eating but doesn’t address calorie restriction, excessive exercising or fasts/cleanses; this writer wonders how/if this will qualitatively change TikTok. And in the ‘we could have seen this coming’ file…Denny’s debuts menu items influenced by Tik Tok stars available through June 21.

Tracking the consumer/buying more…

QR codes have ‘issues’..they track consumers and may be risky to scan. Food subscriptions give companies customer data and promote loyalty: 7-11 offers a subscription; Taco Bell’s subscription – members visit more often and buy more .

Grocery stores…

Target tests adding Starbucks orders to grocery order; joins DoorDash app. Delivery of prepared meals from select grocery stores via the Ready Meals Hub within the Instacart app – users ordered more frequently and added more items to orders. Walmart’s 24/7 InHome delivery (direct to your kitchen or garage when you’re not home) in select Florida locations. Some online food packages don’t have nutritional and other nutrition information – nutrition information appeared, on average, 36.5% of the time across products and retailers in this study; the journal article. Do you think it’s easy to sell food online? Even big name brands find it daunting to navigate the different online requirements of grocers – including differing formats, word counts, descriptors, images, definitions of terms such as vegan, and more.

The metaverse…

Fast food and the metaverse…it’s coming: McDonald’s and Chipotle have filed trademarks. Haven’t heard of Roblox amid all the focus on the metaverse? Maybe you should – more than half are under 13 years of age.

Food/food waste…

Caffeinated doughnuts that are bigger and have about the amount of caffeine found in a cup of coffee arrive. Starting January 2022 California food retailers are required to donate surplus edible food they would have thrown away to food banks or other food distribution organizations. Others, like schools, hotels, and restaurants have until 2024 to comply. Vermont has already passed such a law.

Miscellaneous…

Stars and former government officials are increasingly on the boards of food tech companies such as animal-free dairy and cell-based meat companies. Consumers will get a lot more information about the foods they eat by 2027 when a new barcode replaces the current UPC (Universal Product Code) barcode which is data-heavy – the current UPC bar code can hold up to 48 characters, the 2D ones can hold up to 7,000. Canadian doctors can prescribe free park passes. Food mascots: they convince us to spend and spend more. Chipotle to link executive compensation to environmental goals and goals such as increasing diversity. Track the supply chain with this dashboard.

Finding plant-based at the store…

How do you find plant-based in the supermarket? It depends. A ‘plant-based’ section isn’t common in the U.S. as retailers integrate plant-based with their counterparts. Some retailers place products in the produce section. These inconsistencies between retailers lead to shopper confusion. In one study, 23% more vegan meat was sold in one retailer when placed in the meat aisle in 3 states for 12 weeks – in Denver, the increase was 13%, and 32% in Illinois and Indiana.

Product rollouts: Track the plant-based protein movement with this tracker to create a customized timeline.

Eating out:

• 8 fast-food plant-based options.
• Blimpie’s meatball plant-based submarine is available through April 3.
• Wienerschnitzel’s plant-based hot dogs.
• Coldstone Creamery’s permanent plant-based dessert.

Food products…more than meat alternatives:

• Vegan jerky.
• Mac ‘n cheese’s vegan makeover in Australia.
• Pasta made from plants and filled w/plant-based meats: plant-based sausage ravioli, chickpea spaghetti, cauliflower pasta, and more.
• Legacy brands that got plant-based makeovers: Barilla legume pasta, Jimmy Dean plant-based breakfast sandwiches, and Hidden Valley plant-based ranch dressing.
• Target Good & Gather plant-based line has more than 30 products including dips, spreads, creamer, salad dressing, and more.
• 2022 Girl Scout cookie lineup of vegan options: Thin Mints, Peanut Butter Patties, Lemonades, and Toast-Yay!
• Looking ahead at what plant-based products you might see include bacon made with seaweed, pumpkin seed milk, sweetened condensed oat milk, veggie burgers made with beets, and more.

Grocery stores: 

• Walmart online shopping by dietary preference includes a vegan option.
• Schnucks loyalty program rewards healthy choices including fruits, veggies, and grains.

Miscellaneous: Is there a concern about contamination from plant-based meat? Two university food safety experts tell you in under 20 minutes.

Registered dietitians/experts weigh in:

• Plant-based meat alternatives – products, nutrition.
• Why plant-based meats are healthier than regular meats according to dietitians compares ground beef to a Beyond Beef burger and states that plant-based meats have less fat, more fiber and comparable calories but more sodium and processed ingredients.
• What Consumer Reports/nutritionist says about KFC’s plant-based chicken nugget: less saturated fat, but total fat and sodium comparable to their counterpart; the article notes that they are fried in the same oil as chicken and many of the sauces aren’t vegetarian/vegan.
• Chipotle plant-based chorizo: this RD notes that the calories and carbs are higher than meat, the chorizo contains fiber but the sodium content wasn’t available.
• Best plant-based meal delivery services in 7 categories.
• One RD’s picks for best vegan cookbooks.

My contribution…spicy eggless egg salad recipe…

Love egg salad? Here’s a plant-based version with a ‘kick’!

Ingredients:

14 or 16 oz. container extra firm tofu (water drained and excess water removed – see Note below)

2 teaspoons garlic powder

1/4 + 1/8 teaspoon turmeric

1/4 teaspoon smoked paprika

1 teaspoon reduced-sodium Worcestershire sauce (I use this instead of soy sauce because of its very low sodium content)

3/4 teaspoon Dijon mustard

1 tablespoon Sriracha

1 to 1 1/2 tablespoons light mayonnaise (more if you like it creamier)

Salt (optional)

Directions:

1. Place tofu in a large container and mash with a large fork.
2. Add seasonings. Mix well.
3. Add mayonnaise. Mix well.
4. Refrigerate overnight. Taste and add salt the next day if needed.

**Note: If you don’t like it very spicy, try less Sriracha, taste the next day and add more as desired. Consider trying the basic recipe (tofu and mayo) with different spices/seasonings and add-ins such as hummus, roasted peppers.

**Note: To remove excess water I break off small chunks of the tofu and squeeze them between my hands instead of placing the block of tofu on paper towels, placing a paper towel on top and a can/other weight on top of that, and letting the towels absorb excess water for 30 minutes.

Food e-commerce

Will shoppers buy produce online? This was an unanswered question when online grocery shopping first took off. A new DoorDash report provides an answer: produce was No. 1 in online ordering from October 2020 to June 2021.

What is the impact of quick food delivery on corner stores & bodegas? A NYC 20-minute podcast episode looks at the proliferation of fulfillment centers/‘dark stores’ for quick delivery apps in some NY boroughs. Issues include their legality, loss of local owned groceries/community, food safety and delivery worker burnout.

Food and health

Why have there been fewer food recalls during the pandemic? When compared to pre-pandemic levels, food recalls decreased during the pandemic; USDA saw more of a decrease than the FDA. The pandemic did impact plant inspections. Interestingly, there weren’t spikes in foodborne illnesses. CDC tracking of foodborne illnesses is also down perhaps due to the public avoiding medical care for foodborne illness during the pandemic. Experts are wondering: Did food recalls decrease because food was safer? Or were some foods not being recalled? Or something else?

Can hospitals help link patients to community resources? ‘Health Beyond the Hospital’ is a new effort to address social, behavioral and environmental factors affecting hospital patients. Every patient at a RWJ Barnabas facility will be screened and given information, referrals for support. It is the first U.S. effort of its kind.

Should SNAP recipients be able to use benefits to buy prepared food? Six states in the last 2 years (MD, MI, CA, AZ, RI, VA) have joined an SNAP option (Restaurant Meals) to allow older adults over 60, the homeless and those with disabilities to buy hot, prepared food at select low-cost restaurants. Why these groups? They often don’t have the skills, space, equipment or physical abilities to prepare and cook food. Illinois and New York have allowed local social service agencies to apply for the program. Interestingly, the option has been around since 1978. States certify restaurants that participate and can identify nutrition standards that must be met. Restaurants must offer discounted meals. Hot, prepared foods from grocery stores aren’t part of the program. Challenges include those who object to allowing the use of benefits at fast food restaurants and the higher cost of the food as well as implementation.

Food and culture

How does plant-based pork ‘fit’ in religions that ban pork? This depends on who you ask. The largest kosher certification group decided against certifying Impossible Foods’ plant-based pork but may revisit the decision. The word ‘pork’ was the sticking point as an entirely plant-based product could be considered kosher. And Muslims may differ about the acceptability of these products within their religious beliefs. Read about deeper issues such as cultural assimilation and confusion for  those who follow kosher rules.

Food as a lifestyle…is it a ‘good’ thing? It depends on the example. Social influencers, including celebrities, increasingly support healthy lifestyles that define how we identify. Societal changes are also involved including interest in wellness, wearables and apps that track what we eat and environmental awareness that drives interest in a plant-based diet. ‘Welcome to Dunkin’ World’ describes how a brand becomes part of identity with help from influencers and merch/swag especially time-sensitive items of particular interest to those under 30. Magazines and gyms are now replaced by social media as marketers of healthy living brands on Instagram which create communities and experiences. Some other food-related lifestyle examples…the Whole30 book that morphed into a movement and lifestyle; LaCroix and Red Bull.

Restaurant menu language and archival repair of recipe sites. What does menu language and archival repair have to do with nutrition education? The name of a menu item influences how we perceive it and the culture it represents. As nutrition educators we recognize that recipes we develop and share do the same thing. Consider the article’s suggestions of ways to preserve the culture of recipes.

Recent racial and societal events have prompted some online recipe sites/magazines to acknowledge their need to begin archival repair of recipes. They acknowledge not providing cultural context or credit and labeling ingredients negatively. This article provides additional compelling reasons to understand the importance of recipes and uphold their cultural context and origins.

Keep your eye on this: trending of recipes on social media as Instacart’s 2021 Year in Groceries report notes – almost half (46%) of 2,000 people in an Instacart survey said they’ve tried a recipe they saw on social media.

Need more evidence of social media’s influence on what we eat? TikTok partners with Virtual Dining Kitchens to prepare dishes available in the TikTok app for delivery only to be in about 300 locations initially; by the end of 2022, 1,000 locations expected. In keeping with the viral nature of TikTok, recipes will be changed quarterly.

Trend reports…

• Here’s the NYT take on trends after reviewing reports and interviews w/leaders: ingredient of the year…mushrooms; kelp/seaweed; a more caffeinated coffee bean due to climate change and cost of arabica; edible dinnerware/packaging; sweet ‘n spicy flavors; Indian old and flavor of the year… hibiscus.
• In trending flavors, fruits/botanicals provide a perception of health as these flavors signal immunity to shoppers.
• Whole Food’s trends include functional drinks with prebiotics and botanicals, reducetarianism, urban farming, hibiscus, moringa, yuzu and sunflower seeds.
• Specialty Food Association trends include plant-based comfort food, pasta in new shapes/made from diverse ingredients and peppers.
• Natural Grocers’ team of experts (nutrition educators, data analytics) predict that the healthy eating focus will continue (with an interest in pet health too!), immunity interest continues with herbs and spices that offer health benefits, addressing burnout/stress with adaptogens such as mushrooms.
• EatingWell’s trends include kelp, seaweed, zero food waste cooking, superfood lattes, brain foods, plant-based and sustainable grains.

Eating out trends…

• Restaurant trends include organic/sustainable/gluten options, self-service kiosks in fast casual restaurants, ‘wellness’ options such as functional foods and limited-time-offers (LTO) on the rise as they drive traffic.
• Kids’ eating trends: breakfast all day, handheld food, veggies/plant-based, gardening at home and school, foods from different cultures, noodles.

Specific food markets…

• Health food industry trends include pre/probiotics, alternative nut butters and flours, dairy alternatives in smoothies, and West African flavors seen as ‘superfoods’.
• Trends shaping meal kits include sustainability, more meals offered including snacks, more personalization including lifestyles, competitive pricing, pre-made/pre-cooked meals needing no prep/assembly and extended delivery.
• Forbes’ plant-based and alternative protein trends: mixtures of meat and veggies, mushrooms and their functional contributions, restaurants/fast foods continue to offer plant-based menu items, plant-based focusing on better nutrition profiles, cell-based meat in grocery stores.
• FairTrade America’s trends include sustainability, mission-focused brands.

Cars and food in 2022…

• BurgerFi testing in-car food ordering in 2022 cars w/5G.

Food pickup/grocery news…

The future of grocery e-commerce… a new report with data from online shopper surveys projects that within the next 5 years online grocery shopping will account for 20% of U.S. groceries. From the report are new online grocery habits: buying a wider variety of items (34%) and spending less time shopping (29%).

The state of food delivery costs: it’s more expensive than it used to be. Google Maps expands tracking/pickup time for 2,000 Kroger stores nationwide. Uber One is a yearly/monthly subscription service to get discounted rides for some rides, food, delivery and guaranteed pricing on rides and delivery targeted to frequent users. More grocers testing smart carts means quicker shopping and more shopper data collected.

Augmented/immersive reality…

Coca-Cola opens a holiday augmented/immersive reality store in Snapchat.

Social marketing/online recipe gaps…

Plant-based meat companies market to consumers in different ways including national ads, YouTube videos, social media, an online community of ‘mom’ ambassadors and more.

Going viral on TikTok…some ideas in a 35-minute podcast – hint: you have a VERY short window to capture someone’s attention.

H-E-B’s shoppable livestreaming cooking classes on FB began this past summer with a 12-hour event and continue weekly in a 1-hour format.

Snapchat’s new Food Scan scans ingredients and finds recipes in Allrecipes. Why is this important? Allrecipes is the world’s largest digital food brand reaching 23 countries in 12 languages. How can we raise awareness of online recipe ‘gaps’? Shoppable recipes and social media linking the public to online recipes makes it easier to find recipes that aren’t always the healthiest. Why? Online recipes categorized as ‘healthy’ may not provide lower fat, salt, sugar substitutions or in some cases, they provide substitutions for some ingredients and not for others. Here are 5 ways to make recipes healthier. I would add this tip: add more veggies to a recipe whenever possible. For some, suggesting nutrition guidelines when choosing recipes may be helpful but not all recipes provide nutrition information.

Coming to a restaurant, university, street near you…robots…

Where you’ll find (a few) robots in restaurant kitchens and other food-related places: White Castle, Buffalo Wild Wings, DoorDash. Workers needed, restaurants turn to robots. Robot food delivery at universities and on the street.

And a reminder that tech needs humans…

Some big restaurants are stopping online ordering/delivery at peak times – weekend mornings and evenings – due to staff shortages. This helps restaurants focus on dine-in customers.

Frictionless food shopping

• Walmart to beta test Text to Shop in selected markets.
• Walmart to launch shoppable recipes w/Pinterest.
• Thrive Market debuts ‘shoppable’ cookbook – embedded QR codes allow you to buy ingredients online.
• Live shopping with Pinterest TV to include food, fashion and more.
• Instacart buys smart cart company to support frictionless shopping. This article highlights the importance of the acquisition of the smart company…understanding consumer behavior or as one person quoted in the article states, ‘This is a data war. He or she who has the data wins”.
• Deli food order ahead for pickup or added to delivery orders is new for Whole Foods in some stores as Publix and  Schnucks made this available for pickup in-store in 2019 and ShopRite did so in 2020.

Variable pricing; buy now, pay later (BNPL) for groceries

• Everytable charges more for prepared meals in higher income neighborhoods and less in poorer ones and The Lempert Report 10/28/21 – 21 minutes in/5 minute segment.
• BNPL is not only for big ticket items but food too as Target and Amazon test it out. Some allow BNPL on apps, others have browser extensions. Downsides are late fees, deferred interest or other penalties. And for some, with payments needed every two weeks, it’s easier to miss a payment. Who offers BNPL and the costs involved.

Food available 24/7

Have a craving? Need an ingredient? Food is ubiquitous.

• Instacart delivery any time of the day or night from some retailers.
• Publix’s version of a 30-minute convenience store delivery via Instacart rolls out.
• A South Carolina grocer opens 24/7 drive-up grocery with no minimum, fee, scheduling -‘like a train station’.
• Dollar Tree has same day delivery in a majority of its locations with its newest expansion.

Social media influences/loyalty programs

Social media influences our food choices, sometimes not positively.

• A 2021 TikTok influencer report sees high engagement: 87% of influencers see more engagement on TikTok vs. other platforms.
• Online loyalty programs allow companies to get data about shoppers.

Filter foods online by dietary preferences

This online grocery site filters (over 90 preferences) for selected retailers. This RDN helped Sifter Shop develop nutrition filters driven by the evidence-base.

Finding plant-based products in-store/online

If it’s hard finding plant-based products in the grocery store/online it’s because not all grocers market plant-based the same. A recent survey found that plant-based meat alternatives sell 23% better when placed next to their counterparts. Yet not all grocers place them in the meat section. One grocer places one plant-based product with meats and another in its plant-based section. About 90% of retailers place Just Eggs next to chicken eggs. Target uses an icon to identify plant-based foods in both the physical and digital space.

The future?

Connected TV (CTV) increasing as a way to reach viewers with shoppable content and more.

Background: Consider that meal kit delivery was introduced in the U.S., Netherlands, Australia and the U.K. in 2012, five years after Sweden’s launch in 2007. Meal kit services have taken off in grocery stores and restaurants. Phil Lempert shares in his overview on Day 1, that the meal kit cost per person has increased from $5 – $10 to $20. Many more food delivery options are available but Lempert asks about their sustainability as it’s estimated that the average online food order that is delivered loses about $10.

**Day 1: recording (5 hours and 45 minutes) Topics: industry practices and standards (representatives from the government as well as retailers included Grubhub, Blue Apron, Wendy’s, Amazon, Kroger, Instacart, Unilever); consumer perspectives on safety (representatives from research, non-profit and a coalition focused on consumer ed); public comments. The overview of trends by Phil Lempert, Supermarket Guru was very informative (begins 31:30); challenges with e-commerce includes eye-opening research conducted in 2011 (begins @ 3:32:44). Study results are summarized.

Takeaways: The 2011 research of meat, poultry, fish and game delivered via major delivery services and the follow-up conversation with the researcher, a non-profit/coalition reflected some troubling observations: Anyone can sell food online…all you need is a website. There is a lot of churn in the online food world…companies come and go. Finding where to lodge a complaint if there is a problem may not be possible. There is no one central registry of vendors selling food online which in some cases means going on social media to do your own detective work. Food safety information may be missing, incorrect or hard-to-find. It is unclear whose responsibility it is to keep food delivered safe to eat – the vendor, the delivery service? According to the research presented, consumers seemed overwhelmingly happy with the safety and quality of the products they received yet 47% of products arrived with a surface temperature above 40 degrees. New technology such as temperature sensors could help but the temperature inside a box doesn’t mean all items are at the same temperature.

**Day 2: recording (4 hours and 37 minutes). Topics: state association and public/private perspectives on e-commerce food safety; FDA and USDA regulatory framework perspectives; public comments. The discussion session of state association and public/private perspectives was very informative (begins @ 1:37:32). The document referenced by Dr. Schaffner can be found by going to (http://www.foodprotect.org/issues/packets/2020Packet/issues/III_004.html), click on ‘guidance document for DtC and TPD Service Food Delivery’ (3) (2019) which takes you to a 40 page PDF. The FDA & USDA regulatory framework session was also informative especially the first section overview of the changing nature of B2C (business to consumer) and D2C (direct to consumer) presented by Dr. Girvin Liggans, FDA CFSAN (begins @ 2:59:22). The National Environmental Health Association YouTube channel has several recent videos on topics such as ghost kitchens, food safety and third party delivery.

Takeaways: The document Dr. Schaffner refers to (guidance document for D2C (direct-to-consumer) and third-party delivery service food delivery) was the work of an intensive and comprehensive 2018-2020 committee.

**Day 3: recording (2 hours and 32 minutes) looks at what is happening internationally and public comments.

Thought-provoking…

• The Academy of Nutrition and Dietetics says review the Thrifty Food Plan w/cultural humility to address racial/ethnic disparities.
• A food stylist in The Sporkful podcast reminds us that diversity applies to food photography i.e. including non-white hands in food photos.
• Two cookbooks authors discuss: When did recipe writing get so…white-washed? is an interesting look at power, fonts and representing a culture.
• Chef David Chang called the ethnic aisle ‘the last bastion of racism’ in American retail. He makes an interesting point. Personally I find it confusing to have to hunt for some ingredients in the ‘regular’ aisle or the ‘international’ aisle (so named in my supermarket). In this day and age, Sriracha, curry pastes and coconut milk are but a few ingredients ubiquitous in recipes. As Chang notes, it goes deeper than that, placing some ingredients where they are less likely to be found makes them appear to be less acceptable. And this ‘segregation’ may hurt their sales as they compete for shelf space. A transcript of a video with Chang and the co-founder of a company offering meal kits with Southeast Asian sauces explores the evolution of ethnic foods in American culture. Real-world examples of how this plays out for companies selling their products.
• Giant Foods’ shelf labels identify products from women, BIPOC, LGBTQ, veteran-owned businesses.
• Stop saying ‘food deserts’…the term, according to CDC researchers originated in Scotland in the 1990’s. Meant to refer to a neighborhood with few healthy food options, a desert is naturally occurring, while a food desert arises from intentional public policies and economic forces. The term has cast a light on important food issues but it leaves out other factors. The food system has changed a great deal in recent years and research is often slow to incorporate these changes such as grocery delivery and more access points such as CSAs and community gardens.

Resources…

• Salud America’s toolkit declares racism a public health crisis.
• A health equity county report card.
• Voices for Healthy Kids racial equity message guide and 2020/2021 progress report on racial equity – click on states for accomplishments.
• Race, ethnicity and racism in the nutrition literature: 2020 update.
• Dr. Shiriki Kumanyika’s 2019 equity-oriented obesity prevention framework.
• Healthy Eating Research 2020 webinar/slides/references – Increasing equity in community-based nutrition research.
• Towards an equity competency model for sustainable food systems education programs.
• Food Dignity, a food equity movement.

Webinars…

• The Role of Racial Equity in Snap-Ed Part 1: Bringing Equity in the Conversation 1 hour 21 minute Sept. 24, 2021 webinar sponsored by ASNNA and UNC looks at how community engagement can advance racial equity within Snap-Ed; foster a culture within Snap-Ed of dialogue and activity to advance racial equity; slides.
• North American Food Systems Network Voices from the Grassroots webinars and archived webinars including best practices in diversity/inclusion training.
• Center for Regional Food Systems, Racial Equity in the Food System Workgroup webinars and other resources.
• Increasing Equity in Community-Based Nutrition Research (Healthy Eating Research .
• PSU Racial Equity webinars: Exploring Racial Equity and Access in Our Food System: History, Land Access and Race examines the long history of structural/systemic racism within U.S. food and agricultural systems – 1 1/2 hours
• Exploring Racial Equity and Access in Our Food System: Food Access, Equity and Farmers Markets explores how farmers markets and CSAs can transform food systems by becoming a driving force in equitable food access – 1 1/2 hours
• Exploring Racial Equity and Access in Our Food System: Racism in the Value Chain of Food and Beverage addresses current and historical inequities in starting a business in the food or beverage industry – 1 1/2 hours.
• More Inclusive Nutrition: Enhancing Your Practice Through Cultural Understanding (Academy of Nutrition and Dietetics Member Interest Groups: Asian Americans and Pacific Islanders, Indians in Nutrition and Dietetics, National Organization of Blacks In Dietetics and Nutrition, Latinos and Hispanics in Dietetics and Nutrition, Religion) – 65 minutes.

And finally…

• Finding solace and sardines at the 99 cents only store shares one immigrant from Vietnam’s memories of the store’s limitless items, joy and family outings.

Webinars…

3-part webinar series on the 2020 DGAs (American Society for Nutrition) – 60 min. recording and slides

An In-Depth Look at the 2020 – 2025 DGAs (Today’s Dietitian) – 60 min. recording, slideshow, references and other materials
Note: You must create an account in order to view the webinar. Available until 1/21/2022.

An In-Depth Look at the 2020  – 2025 DGAs (Connect Extension) – 60 min. recording on YouTube

The 2020 DGAs for Americans – New Revisions and Uses (Military Families Learning Network) – 63 min. recording. Q & A’s and link to recording, slides and other materials

New 2020 DGAs: How They Were Developed and How They Relate to WIC (Kansas WIC Program) recording and handout

Take a Tour with the MyPlate Team (Connect Extension) – 55 min. recording, slides and other materials based on 2020 – 2025 DGAs