This document provides an agenda and details for an event on sustainability in the marketplace held on July 18 at IFT 2016. The event will feature presentations on sustainable brands, retailers, and practices according to consumer perception data from IFIC. It will also include a case study on McDonald's sustainable practices and their effect on the bottom line. Finally, there will be a presentation from the United Soybean Board on insights about soy's sustainability from a farm perspective.
n April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
2015 IFIC Food and Health Survey Health Professional Webcast Food Insight
On Wednesday, June 3, from 2 - 3 pm ET, we held the 2015 Food & Health Survey Webcast for Health and Wellness Professionals. Here, you can review all the slides and data we covered. A few of our key questions were:
Do Americans perceptions of their own health match up with reality?
What motivates Americans to lose or maintain weight?
What kind of guidance do Americans want on what to eat?
You can get more information on our consumer research; this survey on food, health, and nutrition; and educational materials at www.foodinsight.org/2015-fhs
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
Solving the Toxic Food System in America through Systemic Thinking Bianca Esposito
During my Fall 2016 semester of college, I worked with a team of classmates in my Critical Issues in Organizations course to propose a solution to improve the toxic food system by increasing the demand of healthy food. In order to achieve our mission, we plan on altering food marketing strategies through product, placement, promotion, and price.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
n April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
2015 IFIC Food and Health Survey Health Professional Webcast Food Insight
On Wednesday, June 3, from 2 - 3 pm ET, we held the 2015 Food & Health Survey Webcast for Health and Wellness Professionals. Here, you can review all the slides and data we covered. A few of our key questions were:
Do Americans perceptions of their own health match up with reality?
What motivates Americans to lose or maintain weight?
What kind of guidance do Americans want on what to eat?
You can get more information on our consumer research; this survey on food, health, and nutrition; and educational materials at www.foodinsight.org/2015-fhs
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
Solving the Toxic Food System in America through Systemic Thinking Bianca Esposito
During my Fall 2016 semester of college, I worked with a team of classmates in my Critical Issues in Organizations course to propose a solution to improve the toxic food system by increasing the demand of healthy food. In order to achieve our mission, we plan on altering food marketing strategies through product, placement, promotion, and price.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
1. Consumer Usage and Attitude
Purchasing of yogurt cup habit .
Consumption of yogurt cup habit
Purpose of yogurt cup consumption
2. Brand Awareness and Brand usage
Awareness of yogurt cup brands
Brands ever consumed
Brands are consumed in the past 1 month
Brands most often consumed
Dr. Justin Ransom, Dr. Tamika Sims, Dr. Carissa Odland - Farm to Fork: Health...John Blue
Farm to Fork: Healthy Animals, Healthy Food, Healthy People - Dr. Justin Ransom, Customer-Focused Supply Chain Strategist McDonald's; Dr. Tamika Sims, International Food Information Council Foundation; Dr. Carissa Odland, Pipestone Veterinary Services, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2017-world-pork-expo
2015 Case Competition on Cargill Hosted By Bain&Company Roy Wang
This presentation is a two-week project by our team of five in an effort to address the problem our client Cargill is facing in the year 2015. In particular, Cargill and its business partners are facing declining revenues due to the miscommunication about food products from conflicting sources such as social media. The question is how to eliminate such miscommunication and increase transparency for Cargill itself. Our team did a field survey at Whole Foods Market in downtown Chicago to pinpoint the most influential source on consumer behavior. As a solution, our team made two recommendations. First, educate doctors and NGOs on the quality of our product and food health in general through multiple channels. Second, partner up with an influential third party and create a seal with new, comprehensive standard to address the safety concerns from the consumer. In the end, we discussed some potential obstacles we will be facing during implementation.
Note: all information from this powerpoint is collected from the public domain. The analysis and recommendation made in the Powerpoint in no way represent Cargill or Bain's view on the matter.
Food and Diet: How Can Economics Contribute to Better Outcomes?lunnevehr
Seminar to Goettingen Global Food RTG, September 19, 2013. An overview of U.S. anti-obesity policies and the lessons for countries now going through the dietary transition.
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
More and more Vietnamese parents are conscious what their kids eat. How Vietnamese children eat each meal and what their parents think. Let's discover it through Q&Me service!
This presentation will be very useful for students who are pursuing Public health, Food and nutrition.
It gives information about History of nutrtion, global, regional and national(Nepal) scenario of nutrition programme.
The Cost of Nutrition in Asia by Derek Headey, Senior Research Fellow, IFPRI.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
Every year, Thai people celebrate a vegetarian festival. The celebrations take place during the period of the ninth lunar month. The origins of the Vegetarian Festival are Chinese, to worship to the nine Emperor Gods by avoiding product from meat, and strong smelling vegetables. This report is aim to provide information on Thai citizen’s reaction for this year vegetarian festival.
In 2014, Women's Marketing predicted that health and wellness would become the next trillion dollar industry. Today, health and wellness has impacted every segment of consumer life, becoming a $3.4 trillion dollar industry...and it's growing. Learn how healthy lifestyles are driving innovation across the beauty, fashion, food, travel, spa, and technology sectors, discover the motivation behind the the wellness consumer mindset, and learn how to market to Millennial to Baby Boomers.
1. Consumer Usage and Attitude
Purchasing of yogurt cup habit .
Consumption of yogurt cup habit
Purpose of yogurt cup consumption
2. Brand Awareness and Brand usage
Awareness of yogurt cup brands
Brands ever consumed
Brands are consumed in the past 1 month
Brands most often consumed
Dr. Justin Ransom, Dr. Tamika Sims, Dr. Carissa Odland - Farm to Fork: Health...John Blue
Farm to Fork: Healthy Animals, Healthy Food, Healthy People - Dr. Justin Ransom, Customer-Focused Supply Chain Strategist McDonald's; Dr. Tamika Sims, International Food Information Council Foundation; Dr. Carissa Odland, Pipestone Veterinary Services, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2017-world-pork-expo
2015 Case Competition on Cargill Hosted By Bain&Company Roy Wang
This presentation is a two-week project by our team of five in an effort to address the problem our client Cargill is facing in the year 2015. In particular, Cargill and its business partners are facing declining revenues due to the miscommunication about food products from conflicting sources such as social media. The question is how to eliminate such miscommunication and increase transparency for Cargill itself. Our team did a field survey at Whole Foods Market in downtown Chicago to pinpoint the most influential source on consumer behavior. As a solution, our team made two recommendations. First, educate doctors and NGOs on the quality of our product and food health in general through multiple channels. Second, partner up with an influential third party and create a seal with new, comprehensive standard to address the safety concerns from the consumer. In the end, we discussed some potential obstacles we will be facing during implementation.
Note: all information from this powerpoint is collected from the public domain. The analysis and recommendation made in the Powerpoint in no way represent Cargill or Bain's view on the matter.
Food and Diet: How Can Economics Contribute to Better Outcomes?lunnevehr
Seminar to Goettingen Global Food RTG, September 19, 2013. An overview of U.S. anti-obesity policies and the lessons for countries now going through the dietary transition.
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
More and more Vietnamese parents are conscious what their kids eat. How Vietnamese children eat each meal and what their parents think. Let's discover it through Q&Me service!
This presentation will be very useful for students who are pursuing Public health, Food and nutrition.
It gives information about History of nutrtion, global, regional and national(Nepal) scenario of nutrition programme.
The Cost of Nutrition in Asia by Derek Headey, Senior Research Fellow, IFPRI.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
Every year, Thai people celebrate a vegetarian festival. The celebrations take place during the period of the ninth lunar month. The origins of the Vegetarian Festival are Chinese, to worship to the nine Emperor Gods by avoiding product from meat, and strong smelling vegetables. This report is aim to provide information on Thai citizen’s reaction for this year vegetarian festival.
In 2014, Women's Marketing predicted that health and wellness would become the next trillion dollar industry. Today, health and wellness has impacted every segment of consumer life, becoming a $3.4 trillion dollar industry...and it's growing. Learn how healthy lifestyles are driving innovation across the beauty, fashion, food, travel, spa, and technology sectors, discover the motivation behind the the wellness consumer mindset, and learn how to market to Millennial to Baby Boomers.
Fshionothon get your own bollywood bride look by choosing any of these icon...Fashionothon.com
Fshionothon Get your own Bollywood bride look by choosing any of these iconic outfits
Fashionothon - If your wedding is around the corner, get inspired by these classy ensembles worn by these Bollywood divas.
Fashionothon Here are some cues on how you can wear these classic ensembles for your wedding festivities
Fshionothon - Be it Kareena Kapoor’s crop top and sharara from Kabhi Khushi Kabhi Gham, (2001) or Manisha Koirala’s beautiful plain white lehenga with golden border from Bombay(1995)—Bollywood has always been a trendsetter. These outfits created quite a rage and topped the style charts in their time. But hey, who says they’re outdated for today’s fashion spectacle? Here are some cues on how you can wear the iconic ensembles for your wedding festivities.
Fashionothon bollywood Moving - Manisha Koirala in the movie Bombay
This special report presents the results of the 2015 Food and Health Survey, focusing specifically on the responses of the 299 Millennials who participated.
For this report, Millennials are defined as those between the ages of 18 and 34. In addition, this report also highlights subgroup differences within the Millennial generation.
1. Consumers’ Awareness & Acceptance to Green Trend in Food and Ingredients
2. Tracking Survey to Consuming Behaviours
- Utilization survey to new consumer behaviours
- Rankings of hot topic types among consumers
- Rankings of mindshare of YouTubers
J.J. Jones - Consumer Insights on Trust-Building TransparencyJohn Blue
Consumer Insights on Trust-Building Transparency - J.J. Jones, Center for Food Integrity, from the 2016 Iowa Pork Congress, January 27-28, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2016-iowa-pork-congress
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
Ms. Crystal Mackay - Earning public trust in Canadian foodJohn Blue
Earning public trust in Canadian food - Ms. Crystal Mackay, CEO Farm & Food Care Canada, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at http://trufflemedia.com/agmedia/conference/2016-global-roundtable-sustainable-beef
Food for Thought
‘Food for thought’, is a study conducted by TNS UK across a number of key European markets, Russia, China, and the US, speaking to 7000 individuals about their attitudes and behaviours relating to diet, mealtimes and health concerns.
http://www.tnsglobal.com/other-news/food-thought
Investing in superfoods: Sustainable Solution or Passing Fad?Shaun Paul
Presentation on the emerging trends of superfoods in health and wellness consumer product foods with considerations for building sustainable international agricultural supply chains using the examples of coffee and chia.
Transparency and Choice: Winning With Today's ConsumersBrandSquare
Mintel's 2018 Global Food & Drink Trends are the result of collaboration between 60 of Mintel’s expert analysts in more than a dozen countries around the world. In this webinar, we’ll look at two of the five consumer-led trends that are influencing food and drink product development in 2018, and are predicted to have a big impact going forward.
In this webinar you’ll learn:
How the Full Disclosure trend is satisfying consumer demands for total transparency
How the Self-Fulfilling Practices trend is encouraging more consumers to adopt truly flexible, balanced diets
How these trends empower consumers with trust in a post-truth reality and self-care in a world that’s becoming more hectic and stressful
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
Senior Sow What? Journey on food - where it comes from, what is a food print, and how do our food choices affect our world.
This presentation is about how we define healthy eating and how learning about food choices and healthier foods can help food banks.
EAT RIGHT INDIA campaign was launched in 2018.
The campaign is led by FSSAI.
It is aimed to create consumer awareness about eating safe and nutritious food.
It also aims to engage, excite, and enable citizens to improve their health and well being.
Tagline : “Sahi Bhojan, Behtar Jeevan” forms the foundation of this movement.
The campaign aims to reduce the sugar, salt and fat in packaged food and raise awareness among people that sugar, salt and fat are not good for health and should be consumed in minimal quantities.
It encourages food companies to reformulate their goods, provide better nutritional information to consumers, and invest in healthier foods on the supply side.
Acorn Recovery: Restore IT infra within minutesIP ServerOne
Introducing Acorn Recovery as a Service, a simple, fast, and secure managed disaster recovery (DRaaS) by IP ServerOne. A DR solution that helps restore your IT infra within minutes.
Have you ever wondered how search works while visiting an e-commerce site, internal website, or searching through other types of online resources? Look no further than this informative session on the ways that taxonomies help end-users navigate the internet! Hear from taxonomists and other information professionals who have first-hand experience creating and working with taxonomies that aid in navigation, search, and discovery across a range of disciplines.
Sharpen existing tools or get a new toolbox? Contemporary cluster initiatives...Orkestra
UIIN Conference, Madrid, 27-29 May 2024
James Wilson, Orkestra and Deusto Business School
Emily Wise, Lund University
Madeline Smith, The Glasgow School of Art
0x01 - Newton's Third Law: Static vs. Dynamic AbusersOWASP Beja
f you offer a service on the web, odds are that someone will abuse it. Be it an API, a SaaS, a PaaS, or even a static website, someone somewhere will try to figure out a way to use it to their own needs. In this talk we'll compare measures that are effective against static attackers and how to battle a dynamic attacker who adapts to your counter-measures.
About the Speaker
===============
Diogo Sousa, Engineering Manager @ Canonical
An opinionated individual with an interest in cryptography and its intersection with secure software development.
This presentation by Morris Kleiner (University of Minnesota), was made during the discussion “Competition and Regulation in Professions and Occupations” held at the Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found out at oe.cd/crps.
This presentation was uploaded with the author’s consent.
2. PRESENTERS
“IFIC’s Consumer Perception Data: Sustainable
Brands, Retailers and Practices”
• Liz Sanders, MPH, RDN, Associate Director, Nutrition
and Food Safety | International Food Information
Council
“McDonald’s Case Study: How Sustainable Practices
Affect the Bottom Line”
• Bob Langert, Retired VP, CSR & Sustainability |
McDonald’s Corporation; Editor at Large | Green Biz
“View From the Farm: Insights about Soy’s
Sustainability”
• Josiah McClellan, Director of Food Market Issues and
Sustainability | United Soybean Board
3. • Soybean checkoff led by 70 soybean farmers
• USDA Agricultural Marketing Services has
oversight
• More than 550,000 U.S. soybean farmers
• Soybean oil is the most widely used edible oil
in the U.S.
• Soybean farmers champion sustainable
innovations, such as biotech varieties that are
herbicide tolerant and reduce tillage
ABOUT THE
UNITED SOYBEAN
BOARD
7. International Food Information Council Foundation
Food and Health Survey 2015
IFIC Foundation
Mission:
To effectively communicate science-based information on health, nutrition
and food safety for the public good.
Primarily supported by the broad-based food, beverage and agricultural industries.
2
Liz Sanders, MPH, RD
Associate Director,
Nutrition Communications
sanders@ific.org
8. International Food Information Council Foundation
2016 Food and Health Survey
3
• Americans surveyed: 1,003 (ages 18 to 80)
• 11th edition of the annual survey
• Conducted by Greenwald & Associates, using ResearchNow’s consumer panel
• Fielding: March 17 to March 24, 2016
• Survey duration: 29 minutes, on average
• Results weighted to reflect American population ages 18 to 80
• Weighted by Age, Education, Gender, Race/Ethnicity and Region
• Subgroups reported for Age, Education, Income, Gender, Those with or
without children under 18, BMI and Ratings of own health.
• Additional analysis and subgroups included throughout
Background and Methodology
Full Survey Results available at foodinsight.org/2016-FHS
9. International Food Information Council Foundation
2016 Food and Health Survey
Taste continues to have the greatest impact on the decision
to buy foods and beverages. Sustainability is up from 2015.
How much of an impact do the following have on your decision to buy foods and beverages?
(% Rating 4 to 5 on 5-point scale, from No Impact to A Great Impact)
4
2016 n=1,003
Arrows indicate significant (.95 level) differences vs. 2015.
10. International Food Information Council Foundation
2016 Food and Health Survey
“Natural” is most often associated with having no preservatives
or additives.
5
2016 n=1,003
Coded for multiple responses
What does the term “natural” mean to you (when applied to food)? (Open-ended response)
NO PRESERVATIVES OR ADDITIVES
No preservatives, additives or food
coloring. No processed foods.
Female, age 38
Natural nutrients that are ingrained in
the food products. That is, not any
artificial chemicals added in the food
to enhance shelf life or taste.
Female, age 67
NATURAL INGREDIENTS/STRAIGHT FROM NATURE/WHOLE FOODS
Taken straight from the source; no
chemicals whatsoever have been used
on it.
Male, age 20
Not manufactured in a food-
plant/factory but instead, grown in
nature.
Male, age 48
NO ARTIFICIAL INGREDIENTS OR FLAVORS
It should mean no artificial ingredients,
but that is why I read the labels.
Female, age 49
No man-made ingredients.
Female, age 61
11. International Food Information Council Foundation
2016 Food and Health Survey
Two-thirds think it is very important to ensure all people have
access to healthy food.
6
Knowing that the global population will rise from 7 billion to 9.5 billion by the year 2050, how important do
you think it is to ensure all people have access to healthy food?
2016 n=1,003
85%THINK IT IS IMPORTANT
Who is more likely to see
it as important?
• Age 50-80
• College grads
• Higher income
• Women
12. International Food Information Council Foundation
2016 Food and Health Survey
Seven in 10 see modern agricultural practices as having at least a
small role in ensuring that all people have access to healthy food.
7
Do you see a role for modern agricultural practices (precision farming, biotechnology, etc.) in ensuring that
all people have access to healthy food?
2016 if believes important to ensure all have access to healthy food n=861
70%SEE A ROLE
Who is more likely to see
a role?
• College grads
• Higher income
• Men
13. International Food Information Council Foundation
2016 Food and Health Survey
Seven in 10 think it is important that food products are
produced in a sustainable way.
8
How important is it to you that food products you purchase or consume are produced in a sustainable
way?
2016 n=1,003
73%THINK IT IS IMPORTANT
Who is more likely to see
it as important?
• Age 50-80
• College grads
• Women
• In better health
14. International Food Information Council Foundation
2016 Food and Health Survey
Four in 10 find conserving the natural habitat and reducing the
amount of pesticides used to produce food to be important
ways to produce sustainable food.
9
What three aspects of producing food in a sustainable way are most important to you?
(Net of top three choices picked)
2016 If believes important that food products are produced sustainably n=751
Groups
more likely
to select:
Women, Lower
BMI
Age 35-80,
Women
Higher BMI
Age 50-80,
Higher income
Age 65-80
College grads
Groups more likely
to select:
Age 18-34, Higher income,
Men
Age 18-49
Those with children,
Lower BMI
Age 18-49, Lower income
15. International Food Information Council Foundation
2016 Food and Health Survey
People are split on whether they would pay more for food and
beverage products that are produced sustainably.
10
Are you willing to pay more for food and beverage products that are produced sustainably?
2016 n=1,003
Who is more likely to
pay?
• College grads
• Higher income
• Lower BMI
• In better health
16. International Food Information Council Foundation
2016 Food and Health Survey
Groups more likely to select:
College grads, Higher income, Men
College grads, Men
Men
College grads, Men, Those without
children
College grads, Men
Age 35-80, Women
Less than college, Lower income,
Women
A third need more information to make an informed decision of
the role of biotechnology.
11
As you may know, some food products and medicines are being developed with the help of scientific
techniques. One such technique is genetic engineering, which is used to produce crops and food products
known as “GMOs.”
Do you think there is a role for biotechnology (“GMOs”) in ...? (Select all that apply.)
2016 n=1,003
17. International Food Information Council Foundation
2016 Food and Health Survey
Net Agree
Groups more likely to
agree:
56% Age 50-80
53% Age 50-80
51%
Age 50-80, Those without
children
47% Age 50-80
37% Less than college
Half agree that modern agriculture produces nutritious foods,
safe foods, and high-quality foods.
In general, to what extent do you agree or disagree with the following statements about the use of modern
tools, equipment and technologies in agriculture? Modern agriculture...
12
2016 n=1,003
18. International Food Information Council Foundation
2016 Food and Health Survey
Groups more
likely to select:
College grads, Women
College grads
College grads, Women
Age 50-80, Women
Age 50-80, Women,
Those without children
Women, Lower BMI
Higher income, Lower BMI
Less than college, Men
Groups more
likely to select:
Lower income, In better health
College grads, Higher income,
Women, In better health
College grads, Women,
In better health
Women
Women
College grads, In better health
Less than college,
In worse health
Consumers are less impacted by labeling in restaurants than
they are at the grocery store.
13
Which of the following, if any, do you do on a regular basis? (Select all that apply.)
Eat at restaurants because
they advertised their foods
and beverages as...
Buy foods and beverages
because they are advertised
on the label as...
2016 Sample A n=502; Sample B n=501; There were no significant (.95 level) differences vs. 2015.
Natural
No added hormones or
steroids
Locally-sourced
Organic
Raised without antibiotics
Pesticide-free
Non-“GMO”
Sustainably sourced
None of the above
NEW
NEW
19. International Food Information Council Foundation
2016 Food and Health Survey
58%
53%
51%
51%
47%
35%
33%
25%
21%
11%
6%
Take leftovers home from restaurants
Use leftovers for cooking
Plan my meals
Make shopping lists
Use or freeze leftovers in a timely manner
Buy or order smaller portions
Buy smaller quantities of food
Prepare a large batch of food to freeze or eat
throughout the week
Use more frozen and canned foods with a longer
shelf life
Compost
None
Almost six in 10 try to reduce food waste by taking leftovers
home from restaurants.
Which of the following do you actively try to do to reduce the amount of food you waste/throw away?
(Select all that apply.)
14
2016 n=501
Groups more likely to select:
Age 65-80, College grads, Higher income
Age 50-80, Higher income
In better health
Age 50-80, Higher income, Women
Age 50-80, Those without children
College grads
Women
College grads, In better health
Those without children
Age 65-80, In better health
Age 18-34, Those without children
20. International Food Information Council Foundation
2016 Food and Health Survey
The top contributors to food waste are forgetting about
perishables and purchasing too much fresh food.
What contributes the most to the amount of food waste you produce? (Please select just your top answer.)
15
2016 n=502
*Age 65-80 is even more likely to select than Age 35-64.
Groups more likely to select:
College grads
Those without children
Age 18-34, Those who eat in less than 30 minutes
Those who eat in less than 30 minutes
Age 18-34
Higher BMI
Those without children, Lower BMI, In better health
Those without children
Age 35-80*, Lower income
21. International Food Information Council Foundation
2016 Food and Health Survey
Sustainability Takeaways
• More consumers are citing sustainability as an important factor in
purchasing decisions.
• Despite this fact, consumers are split on whether they’d pay more
for sustainably produced products.
• Conserving natural habitats and reducing pesticides are the most
important aspects of sustainable production.
• Reducing food waste and carbon footprint are less important.
• Food production considerations are more important in the grocery store
than at restaurants.
16
47. Unprecedented Results
• In 2006, after 120 days, McDonald’s negotiated a
moratorium on Amazon Soya
• The 2-year moratorium was extended in 2008, 2009, 2010
and again through 2015
25
48. With Dr. Temple
Grandin
Colorado State
University
Preeminent Animal
Welfare Scientist
McDonald’s
Transformed Animal
Welfare
In Animal
Agriculture….Globally
26
51. GOALCERTAINTY
SUSTAINABILITY LEADERSHIP
1 2 3 4 5
0%
100%
Benchmarking Competition Leadership
1. Design and build all new company
restaurants to be LEED certified by
2015
2. Reduce energy consumption in
company-owned restaurants 10%
3. Reduce water consumption in
company owned restaurants 10%
1. Ensure 100% of coffee is ethically sourced
2. Invest in farmers and communities by increasing
farmer loans to $20M by 2015
3. Build all new company-owned stores to achieve
LEED Certification
4. Reduce energy consumption by 25% in company
owned stores
5. Reduce water consumption by 25% in comp own
stores
6. Purchase renewable energy equivalent to 100%
of electricity used in global comp own stores
7. Implement front of store recycling in our comp
own stores
8. Serve 5% of beverages made in stores in
personal tumblers
9. Contribute 1 million hours of community service
per year
10. Engage a total of 50,000 young people to
innovate and take action in their communities
Serve 5% of beverages
made in stores in
personal tumblers
29
56. Regarding transparency -- the
producer’s response tends to be ‘we
have nothing to hide, but it’s none
of your business.’
Charlie Arnot, chief executive officer
at The Center for Food Integrity
34
60. Views from the Farm:
Insights about Soy’s Sustainability
IFT 2016
Presented by Josiah McClellan
61. ABOUT THE UNITED SOYBEAN BOARD
• Led by 70 soybean Farmer-
Directors
• Directs funds from the soy checkoff,
which is supported entirely by U.S.
soybean farmers
• Invests in research, marketing and
communication programs to
expand market
63. THE SUSTAINABILITY OF SOY
• 97% of U.S. farms are family owned1
• Soybeans are an inherently sustainable crop, offering
environmental and agronomic benefits
64. BENEFITS OF U.S.-GROWN SOYBEANS
• U.S.-grown soybeans result in:
• Shorter supply chain for the food industry
• Reduced transportation costs
• Lower carbon footprint
65. • Regulations at the national, state
and local levels
• Environmental regulations
• Health and safety
• Food safety
• Worker safety
• Voluntary conservation programs
• More than $1 billion NRCS funding
• Public/private partnerships
• Best practices inside the farm gate
• Best practice adoption rates
• Regional customization
U.S. SOY
SUSTAINABILITY
ASSURANCE
PROTOCOL
66. TRACKING SUSTAINABILITY
• Monitoring and reporting sustainability performance
• Annual tracking of conservation outcomes
• Aligned with USDA sustainability goals
• Life cycle assessment
• Soybean meal and oil
• No additional cost
• Compatible with all supply chains
• Quantifying sustainability performance that comes with commodity
soybeans
67. BIOTECHNOLOGY AND
CONSERVATION TILLAGE Conservation Tillage Benefits2
• Cropland erosion reduced from
2.78 (1982) to 1.56 billion
tonnes/yr (2007)
• Wind erosion reduced by 90%
with 60% residue cover
• Clearing cropland sediments from
waterways and reservoirs can cost
$6 billion annually due to erosion
68. IMPROVING AGRICULTURE’S CARBON FOOTPRINT
• Carbon sequestration in no-till soils effectively reduces atmospheric
CO2
• 6.6 million ha of continuous no-till sequesters
8.8 million tonnes of CO2 annually
• Reduced fuel consumption through reduced field passes
• No-till saves 36.5L/ha fuel compared to moldboard plowing
69. • Soy’s domestic growing area: key
part of its sustainability
• Consumers claim sustainability
and domestic sourcing influence
purchase behavior
• Soybean oil and soy-based product
case studies affirm this influence
CONSUMER
PRIORITIES PUT
TO THE TEST
70. USB 100% SOYBEAN
OIL LABELING
PROGRAMS
• Launched in 2012
• Aims to move the food
industry toward labeling
vegetable oil as soybean oil
• Two retail partnership phases
• Vegetable oil labeled as
100% soybean oil
• U.S. grown
71. LABELING INSIGHTS
• 100% of bottlers would consider changing to a “100%
Soybean Oil” label with persuasive consumer demand3
• Only 4% of shoppers are aware that most vegetable oil
is 100% soybean oil4
• Just 1% of shoppers are aware that most soybean oil is
made with U.S.-grown soybeans4
72. 83% of shoppers said that knowing most
vegetable oil is U.S.-grown 100% soybean
oil will influence their future cooking oil
purchase*
*As determined by a post-promotion
consumer survey conducted by Schnucks
73. USB partnered with a large Midwest
grocery retailer (230+ locations) who
promoted its vegetable oil as
“U.S.-Grown 100% Soybean Oil”
Campaign Elements
• In-store advertising (shelf talkers,
bottle neckers and aisle blades)
• Shopper education (in-store food
sampling demos)
USB 2015 CASE
STUDY – PRIVATE
LABEL VEGETABLE OIL
74. • 27% unit sales increase;
• 15 stores saw more than a 100%
increase5
PRIVATE LABEL
VEGETABLE OIL
SALES RESULTS
75. SHOPPER FEEDBACK
• 87% of consumers said they are more likely to
purchase U.S.-grown 100% soybean oil after learning
the health benefits6
• When asked which messaging has the most impact on
future purchase, health benefit information (73%),
sustainably grown (64%) and U.S. grown (54%) were
listed6
76. USB 2015 CASE STUDY –
PACKAGED FOODS
USB partnered with a global
consumer goods company who called
out “U.S.-Grown 100% Soybean Oil”
as an ingredient in its mayonnaise
Campaign Elements
• In-store advertising (shelf tags,
bottle neckers and aisle blades)
• Recipe Cards
77. PACKAGED FOODS
SALES RESULTS • 7.7% sales increase as a result of
ingredient promotion7
• 58% of consumers influenced by
knowing that mayonnaise is made
from U.S.-grown soybeans8
78. SOURCES
1. Farm Size and the Organization of U.S. Crop Farming; Economic Research Report
No. (ERR-152) 61 pp, August 2013
2. Facilitating Conservation Farming Practices and Enhancing Environmental
Sustainability with Agricultural Biotechnology; Conservation Technology
Information Center; April 2010
3. 2012 United Soybean Board Oil Bottler Study
4. 2015 shopper intercept survey conducted by Schnucks
5. Sales data reported by large Midwest grocer
6. Post-promotion consumer survey conducted by the United Soybean Board
7. Sales data reported by global consumer goods company
8. Post-promotion consumer survey conducted by the United Soybean Board