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Educational Resources

Webinars

The Foundation for Fresh Produce offers cutting-edge virtual education, to help expand your knowledge through new research, trends, product innovations and culinary inspirations from a diverse group of expert speakers. If you are a health professional seeking continuing education credit, you’ll also be able to download a certificate of completion for webinars that occurred within the past year.

Fruit & Veggie Hacks That Make Habits Stick: At Retail, At Home & In Foodservice

Humans are creatures of habit. FFP research shows that the consumption of fruits and vegetables is declining nationwide, even among traditionally higher-frequency consumers. There is also a reduction in previously prevalent uses of fruits and vegetables in everyday life – AND, we also know from the latest research that people who learn new fruit and vegetable hacks are more likely to “do” them. Join Lunchbox Dad, Beau Coffron, Chef and Registered Dietitian Abbie Gellman and Yale Hospitality, Health & Wellness Manager, Sarah Kiel, RD, as they discuss – and bring to life – different approaches and styles to show hacks that build habits in retail, foodservice, at home and specifically for kids.

Managing Scientific Whiplash: The Evolution Of Dietary Fat & Cholesterol Research

Jen Houchins, PhD, RD, Director of Nutrition Research at the Egg Nutrition Center and Nikki Ford, PhD, Senior Director of Nutrition at the Avocado Nutrition Center showcase how the science and guidelines around eating for heart health has evolved, what the current body of evidence indicates about the role of dietary fat and cholesterol, the status of authoritative dietary guidance, and insights about future research.

Fruits + Veggies = Improved Gut Health

The impact on our biology, and therefore our overall well-being of fruits and vegetables is important. If you are interested in nutrition, biology and empowering people to take charge of their own health – then check out this discussion!

Snack Smart: Making Every Bite Count With Plant-Packed Pairings

NHANES data shows that 90% of adults report consumption of one or more snacks on a given day, highlighting a unique opportunity to increase vegetable intake through daily snacking. This webinar covers the latest research and trends on plant-powered snacking and how snacking can help boost overall diet quality.

State Of The Plate: America’s Fruit & Vegetable Consumption Trends

Hear results from PBH’s NEW 2020 State of the Plate research! Conducted with The NPD Group every five years, this study takes a deep dive into Americans’ fruit & vegetable eating behaviors to help us unlock innovative ideas that can inspire new fruit and vegetable habits.

America's Sweet Tooth: Using Fruits & Veggies To Create Delicious Sugar Substitutions

America has a sugar problem – added sugars to be specific. Hear the current evidence and policies on added sugar intake from an esteemed research nutritional biologist at the forefront of sugar research. An award-winning author and culinary expert will also demonstrate easy culinary applications using fruits & veggies to reduce added sugar in everyday recipes.

Let's Do This! Inspiration & Ideas For Plant-Forward Success

This session focuses on motivation, inspiration and ideas for food and nutrition professionals to move consumers from just knowing they need to eat more plants to actually doing it – from the perspective of action needed in restaurants, retail and, ultimately, in at-home settings.

Leading With Flavor: Creating A Love Of Vegetables Through Umami

Umami is the taste of glutamate, the most prevalent amino acid in nature, and it can help promote the enjoyment of plant-based foods. Monosodium glutamate (MSG) is pure umami. Join us for a deep dive into what umami is, how common sources (like MSG) can be used in plant-based cooking, and hear the latest research and safety information related to MSG.

Inspiring Action: How Insights Can Drive Behavior Change

Learn how a deep understanding of your clients’ motivations, struggles, and personality can help you develop more engaging and actionable messaging. Practice uncovering insights about your clients and use them to create impactful messages and programs. This interactive session will explore the tools you can use to get to know your target audience better and give you a chance to practice.

Lessons From The Pandemic: Staying Strong With Family Meals

We’ve always believed that family meals are great vehicles to increase fruit and vegetable consumption. Now we know it! But in the midst of a global pandemic in 2020, 40% of American adults say they are now cooking more at home. If so many people are eating most of their meals at home, how can we effectively promote even more of this behavior to support, encourage, and inspire Americans to “stay strong” and continue to enjoy family meals?

From You To Yum! Leveraging Nutrition Communications, Trends And Perceptions To Become Relevant To Today’s Consumers

As consumer priorities, shopping, and eating habits rapidly shift to fit the day’s needs, the challenge has never been greater to reach consumers with credible, relevant information and advice. Join Leslie Bonci, MPH, RD, CSSD, LDN to learn how you can leverage nutrition communications, trends and perceptions to become relevant to consumers today and in the future. Leslie will share tips for communicating in an effective, targeted, and memorable way while breaking through the noise of today’s environment of information overload.

Delivering On Consumer Desires And Demands To Create New Fruit And Vegetable Consumption Habits

Consumer behavior has been turned upside down leaving us asking: If a global pandemic doesn’t positively affect consumers’ fruit and vegetable consumption habits, what will? Produce for Better Health Foundation’s President and CEO, Wendy Reinhardt Kapsak, MS, RDN shares unique behavioral science insights to address the consumption intention-action gap and inspire new fruit and vegetable purchases and long-term habits.

The Snack-Meal Phenomenon: A Simple Strategy To Increase Fruit And Vegetable Intake

Mealtime doesn’t have to be stressful and take a lot of planning and preparation. Enter: snack meals! This trend is growing, as overwhelmed young families are turning to tools to simplify their lives and offer quick wins during their busy days. These easy solutions will not only please picky eaters of all ages, reduce prep and clean up time, but it offers plenty of options for produce to be the star.

Mind Your Eggs And Veggies: Nutrition For Cognitive Health

Poor diet in utero and during early childhood can lead to lasting changes including impairments in cognition and accelerated brain aging. Therefore, effective dietary strategies must be employed to mitigate age-related changes and deficits in cognitive function throughout the lifespan. If you are what you eat, then eggs and produce truly are “brain food.”

Pantry Pulse: How A Balanced Pantry Can Address Food Waste And Sustainability In Today’s Everchanging Kitchen Landscape

Learn how apparent food waste is today and small changes we can make to affect the overall impact, as well as how fruits are produced by family farms using minimal processing. This webinar also covers the nutritional quality of canned tomatoes and fruits – both reliable household staples today and every day – and how they play an important role in keeping a balanced pantry.

Trendy Or Tried-and-True? Who Sticks To Different Diets And How Do They Affect Produce Consumption?

Consumer demand for great-tasting fruits and vegetables is at an all-time high. Growers, retailers, and foodservice operators are striving to meet the demands of a more selective consumer. During this webinar, we’ll discuss trends and challenges influencing the produce chain, consumer taste preferences, and how appearance, aroma, taste, and texture influence our enjoyment of fruits and vegetables.

Getting To Know The Tastes And Preferences Of Produce Consumers

Consumer demand for great-tasting fruits and vegetables is at an all-time high. Growers, retailers, and foodservice operators are striving to meet the demands of a more selective consumer. During this webinar, we’ll discuss trends and challenges influencing the produce chain, consumer taste preferences, and how appearance, aroma, taste, and texture influence our enjoyment of fruits and vegetables.

Plant Powerhouses For Happier, Healthier Lives

Based on a new study published in Critical Reviews in Food Science and Nutrition, this webinar delves into the strong science demonstrating the health benefits of fruits and veggies that go beyond nutrition, including improved life expectancy and overall quality of life. Creative strategies for incorporating at least five servings of fruits and vegetables daily for happier, healthier lives are also discussed.

Juicing For Health: Exploring Benefits, Barriers & Beliefs

Learn about the nutrition and health benefits of fruit and vegetable juicing, barriers that may keep consumers from juicing, and research supporting or refuting various claims consumers are seeing on social media related to juicing that shape their beliefs.

Getting Better With Age (Hint: Start By Eating Fruits & Vegetables)

Adults aged 50+, who have typically been the highest fruit and vegetable consumers and the ones we have historically been able to count on to “eat their fruits and vegetables” as they told us growing up, have demonstrated double-digit declines in produce intake over recent years. But why?

(Re)Purpose Of Food: Reducing Wasted Food At Home

Home is where the waste is. And fruits and veggies are some of the most wasted food. From purchase to cooking, Judy Barbe, MS, RDN, Founder of LiveBest, will provide ideas to reduce food waste that can be implemented at home, shared with the media, in retail, and with community clients to be part of the solution to this global concern.

Nutrition, Convenience & Sustainability: It’s In The Can!

We’ve partnered with the Cans Get You Cooking campaign to share a collection of resources dedicated to helping you communicate the invaluable way canned foods provide a convenient, nutritious and sustainable way to eat more fruits and vegetables.