Fresh Foods During Covid-19

Key Learnings in Fresh Foods in the Era of COVID-19

The COVID-19 pandemic continues to drive unprecedented changes within the food landscape. Economic and social challenges are changing consumers’ food shopping, cooking and consumption behavior, and there continues to be wide-reaching impacts on store shelves, supply chains and shopping experiences. The majority of shoppers remain extremely concerned about the coronavirus, and their shopping behaviors continue to reflect those concerns.

The pandemic has also led to a considerable amount of actionable key learnings about foods across the grocery store, especially within the fresh perimeter. As we go forward into a new reality, what can we learn about the pandemic’s impact on fresh foods in the current landscape and the role they will play in the future?

During this webinar, IRI and FMI share:

• The fresh foods that played a significant role in the early, middle and most recent days of the pandemic
• How baskets are different from pre-COVID-19 behaviors
• How income, household size and locality are impacting what is purchased
• As retailers shift hours and services, the peak days and times for key fresh
  foods
• Key learnings for the industry from this unique situation, including the opportunities ahead for retailers and suppliers

This webinar is for suppliers and retailers responsible for marketing or category management for any fresh food categories, as well as center-of-store and frozen food suppliers and retailers.

Speakers:

Rick Stein, Vice President, Fresh Foods, FMI
Sally Lyons Wyatt, EVP and Practice Leader, IRI
Jonna Parker, Principal, Fresh Center of Excellence, IRI