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This webinar was presented live on November 19, 2020.
The global pandemic, wildfires, hurricanes and social unrest have all had a profound impact on global food culture – changing the marketplace and what consumers care about. The current landscape has also triggered a deeper examination of a range of issues – from global supply chains and food safety to the plight of farmers and the inequities in food access and healthcare.
Healthy, ethical, sustainable, and plant-based foods and beverages that reinforce provenance, local sourcing and authenticity have been thriving. Cooking and baking at home has become a source of comfort, distraction, entertainment, accomplishment, and a way to connect.
With the disruption of the foodservice sector, homebound consumers want to replicate the experience of luxury restaurants at home. The result has been an even greater appreciation for quality food experiences and high-end indulgences. We have also entered in a new era of preventive health with a greater focus on self-care that incorporates both physical and emotional wellness. Supporting the immune system has become the core foundation of wellness, which involves digestive health and sleep.
CPE Level: 2
Performance Indicators: 1.3.6, 8.2.1, 8.3.6
- Review five macro changes in global food culture
- Identify food and beverage trends that reflect changing priorities and values
- Discuss implications for food and culinary professionals
Janet Helm, MS, RD
Janet is a registered dietitian and culinary professional who provides strategic counsel to a variety of food and beverage clients, including food and agricultural organizations and some of the world’s best-loved food brands. In her 25 years with Weber Shandwick, Janet has worked alongside the U.S. Department of Agriculture on multiple federal marketing orders and has extensive knowledge of nutrition and food policy. She is a cookbook author and long-time nutrition blogger who has been a leader in the intersection of food, nutrition and social media. Janet is experienced at leveraging scientific research, changing entrenched attitudes and engaging food and nutrition influencers.