PBH has curated resources to help you stay safe and healthy during Coronavirus (COVID-19).

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Have a Plant: Fruits & Veggies for Better Health

PBH 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. Our webinar content encompasses a variety of pertinent topics including the impact of nutrition on emotional well-being, active aging and sustainability. If you are a health professional seeking continuing education credit, you’ll also be able to download a certificate of completion on each webinar page that you can submit for continuing education credits.

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, And 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 Fruit And 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 And 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.