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Taste, Price, Health, Convenience, Environment – Kris Solid R.D.

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Manage episode 431827060 series 1539360
Indhold leveret af Farm To Table Talk. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Farm To Table Talk eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
In food purchase priorities, somethings change a lot and some barely change at all. When it comes to food purchases the top considerations are still taste, price, health and convenience. What's new and rising on the list is "Environmental Sustainability", now an important consideration for about 30% of the population. These findings are in the Annual Food & Health Survey of IFIC the Internaional Food Information Council. Kris Solid, RD is the Research Senior Director for IFIC. To fill gaps in consumer knowledge about food it's important to identifiy current perceptions, beliefs and behavious. www.foodinsight.org
  continue reading

336 episoder

Artwork
iconDel
 
Manage episode 431827060 series 1539360
Indhold leveret af Farm To Table Talk. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Farm To Table Talk eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
In food purchase priorities, somethings change a lot and some barely change at all. When it comes to food purchases the top considerations are still taste, price, health and convenience. What's new and rising on the list is "Environmental Sustainability", now an important consideration for about 30% of the population. These findings are in the Annual Food & Health Survey of IFIC the Internaional Food Information Council. Kris Solid, RD is the Research Senior Director for IFIC. To fill gaps in consumer knowledge about food it's important to identifiy current perceptions, beliefs and behavious. www.foodinsight.org
  continue reading

336 episoder

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