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New Research: Transformation of the American Meal 2017

$15,000.00 $12,500.00
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Fielding Q4 2017: Special Reduced Rate Expires October 31, 2017 

Traditional mealtimes and meals in American food culture are experiencing rapid change. What does this mean for your business? 

People are snacking throughout the day, eating alone in greater numbers and exploring alternatives to food prep by shopping grocerants and ordering meal kits. And that’s just for starters. Shopping for food, dining out and planning what to eat have all changed dramatically in the past few decades as American food culture has shifted to prioritize, on the one hand, greater customization to personal tastes and needs — especially through healthier, fresher, less processed food — and on the other hand, our continuing and undiminished desire for convenience, variety and good value. 

The Transformation of the American Meal syndicated study will provide a comprehensive examination of the factors shaping the American meal today and implications for stakeholders in the food, beverage, food retail, restaurant and food service industries. This study will explore how breakfast, lunch and dinner are evolving — and what remains the same. It will pinpoint new occasions and opportunities emerging from consumers’ changing habits and needs, and show what traditions or assumptions about mealtimes no longer hold true. It will illuminate the strategies and tensions consumers have around planning and procuring meals, exploring what they wish mealtimes looked like and what gets in the way. 

This landmark study will answer key question like: 

  • How do meals change throughout the week — and over time — in terms of what they look like, where they come from, who plans and prepares them, who eats them and how?
  • What do consumers aspire to when it comes to meals?
  • What prevents them from eating the way that they would like to?
  • What is the impact of snacking?
  • How do consumers decide when to go out versus cook at home when so many meals are decided on within an hour of consumption?
  • And ultimately, what do these changes mean for food and beverage manufacturers, grocery retailers, restaurants and food service operators? 

Special reduced rate expires OCTOBER 31, 2017 

DOWNLOAD STUDY OVERVIEW AND PARTICIPATION FORM

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