Meat During COVID-19

Meat During COVID-19

Key Learnings in Meat 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 will share:

  • How meat buying has been impacted by consumers’ focus on stock-ups during COVID-19.
  • How consumers are fulfilling their meat needs across proteins in the immediate period and on an ongoing basis.
  • How meat plays a key role, from snacking to healthy meals to wholesome dinners, and what can be expected in the weeks to come.

Speakers:

Chris DuBois, Senior Vice President, Protein, IRI
Jonna Parker, Principal, Fresh Center of Excellence, IRI
Pete Swanson, Senior Consultant, Fresh Center of Excellence, IRI

 

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