Time to Kick Start Healthy Eating

Tuesday, May 4, 1 – 3:30 pm ET

The State of the Plate: Consumers Trends and the New Normal

Goals:

1. Understand consumer trends, emerging influencers, and the impact of COVID-19 on purchasing and consumption behaviors and alignment with the Dietary Guidelines for Americans,
2. Identify approaches to transform positive trends into life-long practices.
  Agenda

1:00 PM	Welcome
	Mary Christ-Erwin, BS, ED, President, MCE Food & Agriculture Consulting

1:15 PM	Insights from the Dietary Guidelines for Americans and MyPlate
	Stephenie Fu, BA, Senior Policy Advisor, USDA Center for Nutrition Policy and Promotion

1:30 PM	How the Pandemic has Shaped Consumers' Notions of Health
	Lynn Dornblaser, BS, Director Innovations & Insights, Mintel International Group Ltd.

2:00 PM	Panel Discussion: Strategies to Kick Start Healthy Eating
	The panel will examine what is happening among U.S. consumers on the food and nutrition front and why, how each segment contributes, and how healthy changes can be adopted and maintained long-term.
	Gareth Dutton, PhD, Professor, Division of Preventive Medicine, University of Alabama at Birmingham
	Geraldine Henchy, MPH, RD, Director of Nutrition Policy and Early Childhood Programs, Food Research & Action Center
	Janet de Jesus, MS, RD, Nutrition Advisor, Division of Prevention Science Office of Disease Prevention and Health Promotion HHS, Office of the Assistant Secretary for Health
	Marisa Moore, MBA, RDN, LD, Registered Dietitian Nutritionist, Consultant, Health Writer, Spokesperson
	Marianne O’Shea, PhD, Vice President Global Nutrition Science at PepsiCo
	Krystal Register, MS, RDN, LDN, Director, Health & Well-being, FMI - The Food Industry Association

3:15 PM	Wrap up
	Mary Christ-Erwin, President, MCE Food & Agriculture Consulting

Wednesday, May 5, 1-3:30 pm ET

Building Trust in Science and Technology Innovations

Goals:

1. Identify opportunities to increase availability of nutrient-dense foods and address regulatory and consumer needs that pose challenges as well as opportunities,
2. Understand the thought process in decision making based on a variety of information, and
3. Identify approaches to communicate scientific information and build trust in science and science-backed solutions.

1:00 PM	Welcome and Recap of Tuesday
	Mary Christ-Erwin, BS, ED, President, MCE Food & Agriculture Consulting

1:15 PM	Enabling a Healthy, Desirable, and Accessible Food Supply
	Noel Anderson, PhD, Managing Partner of Mosaic Food Advisors, IFT President

1:30 PM	How Science and Technology Meets the Challenge
	Can Technical Advances Encourage Produce Consumption?
	Megan Bame, MS, Extension Associate, Communications at NC State University - Plants for Human Health Institute
	Food Industry Journey to Improve Diet Quality Through Whole Grain
	Kevin Miller, PhD, Principal Scientist, General Mills
	New Opportunities for Healthy and Sustainable High Protein Foods
	Eric Decker, PhD, Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst

2:30 PM	Communicating and Building Trust
	It’s About Choices: Strategies for Effective Communication
	Rosemary McGillan, MA, Chief Marketing and Communication Office, American Red Cross
	The Trust Factor
	Roxi Beck, MA, Consumer Engagement Director, Center for Food Integrity

3:15 PM	Wrap up
	Mary Christ-Erwin, BS, ED, President, MCE Food & Agriculture Consulting

Stay current