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News In a Nutshell | July 5, 2023
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NPB President and CEO Bob Parker Inducted into Peanut
Hall of Fame
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The National Peanut Board’s President and CEO Bob Parker was
inducted into the Peanut Hall of Fame at the recent Peanut Congress meeting.
The American Peanut Council (APC) awards this honor to leaders who have
demonstrated significant commitment to the industry. Parker’s career spans
nearly five decades and is marked by exceptional leadership and service in
various roles. Parker has worked to improve the economic condition of U.S.
peanut farmers and their families through compelling promotion and
groundbreaking research.
“It comes as no surprise Bob Parker is receiving the highest
honor the American Peanut Council bestows,” APC Chairman-Elect Donald Chase
said. “The significant strides he has made throughout his peanut career will
have lasting impacts for years to come.”
Also at Peanut Congress, which took place June 12 – 15 in
Amelia Island, FL, were NPB’s Ryan Lepicier, Lindsay Stevens and Markita Lewis
who took part in a panel discussion along with Nichole Bigley of Golin and
Tracey Grondine of APC. The panel, titled “From Gen Z and Beyond: What’s Up,
New and Next,” focused on key Gen Z points of view and topics, such as
globalization, cost consciousness, and wellness and mental health. Gen Z
accounts for $360 billion in disposable income in the U.S. with 78% of their
discretionary income spent on food.
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NPB School Nutrition Summit Empowers K12 Leaders to Serve
Peanuts
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Back row (l-r): Larry Wade
(Chesapeake, VA), Dan Hartle (broker), Jessica Shelly (Cincinnati, OH), Marlon
Gordon (media), Danielle Bock (Greeley, CO), Jocelyn Karbo (Region 11, Texas),
Donna Martin (Burke County, GA), Lindsey Palmer (Chartwells), Shannon Gleave
(VP SNA), Annie Coker (Oklahoma City, OK), Kelsey Casselbury (media), Jessica
Bland (GPC), Christina Billos (Golin), Sue Schnichels (Smuckers) and Ryan Wills
(The Woodlands, Texas).
Front row (l-r): Katie Wilson
(Urban School Food Alliance), Alex Hallmark (Desoto County, MS), Rebecca Polson
(chef), Sherry Coleman Collins (NPB), Brenda Thompon-Wattles (chef), Lauren
Highfill Williams (NPB), Laura Bruno (manufacturer).
The National Peanut Board (NPB) brought together 30 key
school nutrition leaders to host the first Summer School Nutrition Summit, June
26-28, at the Culinary Institute of America campus in San Antonio, Texas.
The dynamic and exclusive event explored the theme of the
Future of School Nutrition through exciting trends, like plant-based eating and
global flavors, chef demos of peanut-packed school recipes, actionable advice
and education sessions. Texas peanut farmer Lexi Floyd kicked off the summit by
sharing her family farming story, discussing how peanuts are grown and the
challenges and opportunities for the future of farming.
During the summit, attendees also learned strategies and
success stories for managing peanut allergies in schools, including
highlighting resources at PeanutsinSchools.org
and the Peanut
Power Toolkit. The event culminated with the opportunity to cook in the CIA
kitchens with a Market Basket Challenge where attendees put their learnings
into action with recipes like Rockin’
Rice Bowl with Peanut Butter Sauce & Chickpeas and Crunchy
Peanut Butter Apple Nachos.
Attendees represented large and award-winning districts,
which collectively serve thousands of students across the country, including
Colorado, Florida, Georgia, Idaho, Oklahoma, Texas and Virginia. Also in
attendance were brands, brokers and commercial operators, including Smucker’s
and Chartwells K12.
The gathering was an amazing way to connect with leaders in
school nutrition about some of the most important topics and challenges they
face and to get ideas and solutions from other movers and shakers. “Peanuts are
such an incredible asset for school nutrition programs because they’re
affordable, accessible, versatile and they taste great,” said NPB’s Sherry
Coleman Collins, MS, RDN, LD. “This summit was a fantastic way to inspire and
directly empower school nutrition leaders with the resources they need to serve
peanut products while keeping students with peanut allergies safe.”
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NPB and TPI at the Diversify Dietetics Communications
& Media Workshop
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The National Peanut Board (NPB) and The Peanut Institute
(TPI) co-sponsored the inaugural Diversify Dietetics Communications & Media
Training Workshop held June 9-11th in Atlanta, GA. This event brought together
30 registered dietitians (RDNs) and registered dietitians-to-be of color to become
trained in media and nutrition communications to increase the number of
qualified, diverse RDNs who can translate health messages to the general
public.
NPB and TPI supported the event at the level of a Wellness
Break Sponsor, providing educational materials and branded items to attendees
to increase their knowledge about the nutritional benefits of peanuts as well
as other topics relevant to the dietetics profession. NPB was able to also
share information about the resources for available for registered dietitians,
including the Peanut Pros Certification program and our recently developed
toolkits for retail RDNs and school nutrition.
Markita Lewis, NPB Marketing and Communications Associate
and RDN, attended the workshop as well as the networking dinner which brought
together attendees, sponsor members and members of the Atlanta-based dietetics
community.
This communications workshop included sessions on preparing
for media interviews, navigating pricing and negotiations for services, how to
pitch to clients and practical skills for food photography. The sessions were
highly interactive and allowed for collaboration throughout the weekend, while
encouraging the development of professional relationships within the field.
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Making Connections with Influential Retail RDs
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As a trusted voice for stores and shoppers, with influence
over merchandising decisions and meal planning, retail registered dietitians
(RDs) are an impactful target audience of the National Peanut Board’s (NPB)
nutrition communications efforts. A cornerstone of this year’s retail RD
outreach was the development of a new ‘Peanuts
Through the Seasons’ Retail RD toolkit. The year-round resource is aimed at
providing activation ideas and inspiration for retail dietitians to help
empower them to share the benefits of peanuts and peanut butter to their
shoppers.
NPB is partnering with the Retail Dietitians Business Alliance
(RDBA) for a year-long program that is reaching RDs across the country through
a dedicated webpage housing relevant NPB resources and quarterly newsletter
sponsorships. Additionally, NPB activated at RDBA’s Virtual Experience earlier
this spring with a branded virtual booth, one-on-one meetings, sharing of the
new Retail RD toolkit and promotion of the Peanut Pro Certification Program.
This year, 300 retail RDs from leading retailers like Albertsons Companies,
Kroger, H-E-B, Publix and CVS attended the event. Sherry Coleman Collins, MS,
RDN, LD hosted a breakout session on ‘Early Introduction of Peanuts for
Preventing Peanut Allergies’ which one attendee remarked as one of their
favorite sessions of the week.
Another key element of the year’s retail RD focus is
leveraging the trusted Hy-Vee RDs to reach their loyal shopper base. In
February, NPB sponsored Hy-Vee’s ‘Dietitian Meet Your Metrics’ program which
provided shoppers with coupons and messaging on the nutritional benefits of
peanuts. Hy-Vee RD’s integrated peanuts and peanut butter into store signage,
cooking demos, social media content, local television cooking segments and
media articles. In July, peanuts and peanut butter will be highlighted as
Hy-Vee’s ‘Dietitian Pick of the Month’ which will include in-store and
extension opportunities and weekly shopper newsletter inclusion.
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National Peanut Board Sponsors 2023 UMass Chef Culinary
Conference
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The 29th Annual Chef Culinary Conference is hosted by UMass
Dining at the University of Massachusetts Amherst. UMass Dining has continued
to lead the nation in the Best Campus Food category of The Princeton Review for
the last six consecutive years. The conference delivers industry-expert talks,
culinary demonstrations, live workshops and exclusive brand sneak peeks. This
year’s theme was centered around ‘Mindful Eating, Healthy Lifestyle’ with a
focus on plant-forward cuisines and shaping the campus dining segment with healthy
food and lifestyle options. The conference drew over 400 attendees from the
college and university dining segment ranging from foodservice and auxiliary
directors; executive chefs; registered dietitians; and others representing more
than 60 schools across the country and into Canada.
As a sponsor, the National Peanut Board had the opportunity
to present to attendees highlighting peanuts as a plant-based protein option
and to discuss how this versatile ingredient fits into culturally driven and
globally inspired recipes and practices. To illustrate this, NPB served two
peanut-inspired recipes to conference attendees during the industry showcase.
Both featured PBFit’s Peanut Powder as a unique and simple application that can
be served on a large scale.
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Honey
& Mustard Ribs were drizzled with a Peanut Vinaigrette made of PBFit Peanut
Powder and Carolina Gold BBQ sauce for a light, nutty flavor and topped with
charred runner peanuts for a crunch.
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Chicken
Tinga Tacos featured a ‘tinga’ sauce using PBFit Peanut Powder and Louisiana
Pepper Exchange Aji Amarillo Puree to create a spicy, savory zest.
The UMass Chef Culinary Conference creates a platform to
network with those serving thousands of Gen Z college students daily and to
showcase ways to incorporate peanuts into menu development and in product
offerings on campus through other dining segments such as retail, convenience
stores, vending machine settings and more.
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Recipe: West African Peanut Stew
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This hearty, vegetarian stew is
packed with flavor and healthful ingredients like spinach, sweet potatoes and
peanuts. Find the recipe here,
and find a version of the recipe scaled for school food service here.
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National Peanut Board
Calendar for
July 7, 2023 - August 2, 2023 |
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News in a Nutshell is a monthly e-newsletter from the National Peanut Board with the latest on USA-grown peanuts in the media, marketing and promotions, food allergy news, grower resources and much more. |
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Marketing & Communications Editorial Team |
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Ryan Lepicier Senior Vice President & Chief Marketing Officer
Lauren Highfill Williams Director |
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Lindsay Stevens
Associate
Sherry Coleman Collins, MS, RDN, LD
Consultant |
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Catherine Karanja
Specialist
Markita Lewis, MS, RD Associate |
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