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.

 

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

Fruits and vegetables – whether fresh, frozen, canned, dried or 100% juice – provide key nutrients, but just how important are these plant powerhouses for our health? Based on a new study published in Critical Reviews in Food Science and Nutrition, this complimentary 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

By the end of the session, participants will be able to: Cite nutrition and health benefits of fruit and vegetable juicing, describe barriers that may keep consumers from juicing, discuss 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)

As a food, nutrition and produce-loving community, we have long been voraciously advocating, motivating, and innovating towards increased fruit and vegetable intake with varied results. Trended research conducted by the Produce for Better Health Foundation (PBH) shows increased consumption in some populations and declines in others. Among the most surprising findings? Adults aged 50+, typically the hightest 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? This is a burning question asked and answered collectively by PBH and the International Food Information Council (IFIC) Foundation through consumer research, with support from the AARP Foundation and Abbott Nutrition. During this webinar, we will present a complementary package of targeted findings and rich insights designed to facilitate understanding of various segments of adults aged 50+ and help reverse their downward produce consumption trend. The IFIC Foundation will also share a few highlights from their recent older adult online shopping research.

 

Peeling Back the Onion on Emotional Well-being May Help Americans Eat More Fruit and Vegetables

Consumers desperately desire to implement health and wellness behaviors into their life, including increasing intake of fruit and vegetables. Each year in January, they resolve to do so. However, as soon as “life” gets in the way, motivation and ease of realizing these new habits often diminish. In the face of a public health need to increase fruit and vegetable intake, and in response to this phenomenon, PBH explores the question: “How can tapping into the feelings and emotions associated with eating fruit and vegetables be key to continuing these healthful behaviors throughout the year?” Wendy Reinhardt Kapsak, MS, RD, President and CEO of PBH will share consumer research findings, with practical and science-based insights presented by Jason Riis, PhD, a prominent expert in behavioral economics.

 

(Re)Purpose of Food: Reducing Wasted Food at Home

Consumers Home is where the waste is. Forty-three percent of food waste occurs at home. It sterns from a variety of reasons: we didn’t make the recipe we planned, we ate out rather than cooked, or can’t think of a way to use it – or repurpose it. Regardless of why, the loss in dollars and impact on the environment add up. Registered dietitians encourage fruits and vegetable consumption, yet they 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!

As professionals passionate about fruit and vegetables we know you’re always on the lookout for new nutrition research and fun ways to engage your audiences. That’s why 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.