How Do Communications and Marketing Impact
Consumer Knowledge, Skills, and Behavior?
September 3–4, 2015
National Academy of Sciences Building, Lecture Room
2101 Constitution Avenue, NW, Washington, DC
DAY 1: September 3, 2015
|Welcome and Opening Remarks
Sylvia Rowe, Food Forum Chair, SR Strategy, LLC, Washington, DC
Sarah Roller, Planning Committee Chair and Food Forum Member, Kelley Drye, Washington, DC
|SESSION 1: Food Literacy and the Role of Communications Relating to Food Safety, Nutrition, and Other Health Matters
|Session goal: To describe the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters.
|Session Moderator: Sarah Roller
|Food Literacy as a Path to Food Well-Being
Sonya Grier, American University
|A Health Literacy Perspective on Consumers’ Food Education, Skills, and Behavior
Cynthia Baur, Centers for Disease Control and Prevention
|SESSION 2: Food Literacy and Communications Conveying Scientific Information Concerning Food Safety, Nutrition, or Other Health Matters—Opportunities and Challenges
|Session goal: To explore how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication.
|Session Moderators: Fergus Clydesdale, Planning Committee Member, University of Massachusetts at Amherst, and Sylvia Rowe
|Believing Science-Free Stuff: Nutrition Perceptions and the Role of Popular Culture
Timothy Caulfield, University of Alberta
|Translation of Scientific Research to Popular Thought
William Hallman, Rutgers University
|Credibility of Communicators: Who Do Consumers Trust?
Sally Squires, Powell Tate, Washington, DC
|Food Communications: It’s Greek to Me!
Carol Byrd-Bredbenner, Rutgers University
|How Nutrition Information Is Presented and Processed by Consumers
Craig Andrews, Marquette University
Scot Burton, University of Arkansas
|Activating Consumers on the Path-to-Purchase: The Role of Big Data and Digital Marketing
Jeff Chester, Center for Digital Democracy
|How Policies Can Promote Healthy Food Environments and Food Literacy to Benefit Population Health
Vivica Kraak, Virginia Tech
|Role of Policy: Why Do We Base Policy on How We Feel and Not on Science?
Joseph Levitt, Hogan Lovells (formerly of the Center for Food Safety and Applied Nutrition [CFSAN], FDA), Washington, DC
|(LUNCH at ~12:00)
(AFTERNOON BREAK at ~3:00)
|Feedback on the Day from a Media Perspective, with Discussion
David Freedman, The Atlantic
DAY 2: September 4, 2015
|Review of Day 1
|SESSION 3: Promoting Food Literacy: Communication Tools and Strategies
|Session goal: To explore the current state of the science concerning how food literacy can be strengthened through communications tools and strategies.
|Session Moderator: Wendy Johnson-Askew, Planning Committee Member, Nestlé Nutrition
|Memorable and Actionable Health Guidelines
Rebecca Ratner, University of Maryland
|Marketing to Expand the Practice of Behaviors Associated with Food Literacy
R. Craig Lefebvre, RTI International
|The Social Norms Approach: Changing Behavior Through a Paradigm Shift
Jennifer Bauerle, University of Virginia
|Values and Vittles: Applying Commercial Marketing Practices to Food Literacy
Tom Nagle, Statler Nagle LLC
|Using Participatory Design to Improve Large-Scale Food Literacy
Linda Neuhauser, University of California, Berkeley
|Session Moderators: Sarah Roller and Kristen Harrison, Planning Committee Member, University of Michigan