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News In a Nutshell | July 5, 2023

NPB President and CEO Bob Parker Inducted into Peanut Hall of Fame

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.


NPB School Nutrition Summit Empowers K12 Leaders to Serve Peanuts

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 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.”



NPB and TPI at the Diversify Dietetics Communications & Media Workshop

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.


Making Connections with Influential Retail RDs

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.


National Peanut Board Sponsors 2023 UMass Chef Culinary Conference

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.  


·  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.

·  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.


Recipe: West African Peanut Stew

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.


National Peanut Board Calendar for  

July 7, 2023 -  August 2, 2023

        Global Food Allergy Prevention Summit

(Chicago, IL)

July 7 - July 9


        School Nutrition Association Conference

(Denver, CO)

July 9 - July 11

APRES Conference

(Savannah, GA)

July 11 - July 13

Peanut Leadership Academy Graduation Session

(Nashville, TN)

July 16 - July 19

NACUFS Conference

(Baltimore, MD)
July 19 - July 21
NPB Board Meeting
(San Destin, FL)
July 25 - July 27 
Southern Peanut Growers Conference
(San Destin, FL)
July 27 - July 29 
National Medical Association Conference
(New Orleans, LA)

July 29 - August 2

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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.


Marketing & Communications Editorial Team

Ryan Lepicier

Senior Vice President & Chief Marketing Officer

Lauren Highfill Williams


Lindsay Stevens


Sherry Coleman Collins, MS, RDN, LD


Catherine Karanja


Markita Lewis, MS, RD


National Peanut Board | 3350 Riverwood Parkway, Ste 1150 Atlanta, GA 30339