Specialists On The Payroll

Ultimately, Overdorf’s skills helped the company meet strategic goals, including a measurable return on investment. “There is, classically, a disconnect between the people who grow the product, the people who sell the product, and the people who use the product; my culinary background helped bridge that gap,” she observes.

Dietitians and nutritionists have similar roles. Miller, whose title at Meijer is ‘healthy living advisor,’ weighs in: “We’re the kitchen wizards. We understand how to use foods, how to combine flavors, and the unique nutritional qualities of those foods. We’re able to teach consumers how to pull together meals using foods that promote health, taste great, and reduce food waste.”

Miller also emphasizes the value dietitians bring to the produce industry, due to their unabashed enthusiasm for fresh fruits and vegetables. “Our goals include increasing the nutritional value of each shopping cart that leaves our stores, by teaching consumers to frequently choose foods that promote health. We emphasize plant-centered diets by encouraging a liberal intake of vegetables and fruits in all forms. And because we teach consumers how to take these foods from the cart to the table, this is a safe, healthy, and affordable way to receive excellent consumer feedback.”

BENEFITS AND RESULTS
The benefits of hiring outside specialists in the nutritional field extend even further. Dietitian Kristen Johnson, who formerly consulted with retailers such as Mrs. Green’s Natural Market and now works for health and performance company On Target Living, has a varied agenda. “We go into small and large corporations to create healthier, higher-performing workforces through education and action,” she says. “Our program revolves around teaching people the benefits of proper nutrition— which ultimately leads to increased performance, decreased lost work time, and revitalized company culture.”

Like Overdorf, Miller, and Johnson, most specialists or consultants wear many hats. Jennifer Egeland, a registered dietitian, is one of them: she serves in multiple roles at Ball’s Food Stores, Hen House, and Price Chopper Markets, performing a variety of functions as the director of health and natural foods and program manager of the chain’s community-supported agriculture initiative.

“My education in nutrition helps me understand what foods people are looking for,” Egeland explains, “and ways to educate customers about eating healthy.” This has a number of practical benefits for retailers: “As a buyer, my goal is to increase sales of our natural and organic foods. I keep up with industry trends and consumer demands; I source products at the best cost and offer great pricing and sales for our customers.”

Further, Egeland notes, “My background helps me understand food and what makes it healthy, and I’m able to educate staff, employees, and customers. I believe the produce industry realizes that health and nutrition is not a trend, but a lifestyle most people want to achieve. Health education is important to many people, but they don’t know where to find credible information. Registered dietitians in nontraditional settings, such as at supermarkets and produce growers, help the industry have access to reliable educational resources.”