Peapod Predicts 2017 Will Be the Year of the Home Cook
Will 2017 be the year Americans finally ditch fast food in favor of homemade? With the New Year on the horizon, Peapod, the country’s leading online grocer, and ORC International conducted a national survey to see what food resolutions will be topping many lists. Peapod found that the home cooking trend – 72 percent of Americans already report cooking at home four nights or more per week in 2016 – is not slowing down for 2017. In fact, over a third of Americans surveyed (34 percent) are planning to cook dinner at home even more in the New Year! Leading the cooking movement are Millennials, who are twice as likely as their older counterparts (49 percent of Millennials vs. 24 percent of Boomers) to make this a resolution for 2017.
After a season of holiday indulgences, Americans are looking forward to more mindful eating. Of those that cook at home, 53 percent would like to meal plan more in 2017. It seems Americans think a little more planning will pay off for many reasons. The top three reasons for meal planning are to save money (60 percent), eat healthy (59 percent) and waste less food (55 percent).
“On our recipe inspiration web site, FromthePod.com, we’re definitely witnessing the trend of meal planning with consumers looking for new dinner ideas. In fact, traffic to our recipes increased 120 percent in 2016 from the previous year,” explained Andrea Eldridge, Peapod’s Senior Vice President, Sales and Merchandising. “Some of the most popular recipes were those that require 15 minutes or less of prep time or utilize a slow cooker for easy cooking.”
What are Americans looking for when they plan dinner?
- Something easy. The number 1 factor, regardless of age, when choosing what’s for dinner? Having the ingredients on hand. After that, Millennials and Boomers are split. Millennials say it has to be how easy/quick the recipe is to cook (63 percent) while Boomers say it’s the nutrition of the meal (74 percent).
- Inspiration. 51 percent of Americans would prepare dinner at home more often if they had new ideas. Millennials need the most inspiration at 63 percent compared to the more experienced Boomers at 42 percent.
- Stovetop Recipes. Overwhelmingly Americans will be looking for stovetop friendly recipes as they prepare dinner. Forty-four percent report the stovetop as their top tool at least four nights a week compared to just 25 percent of Americans that will be turning on the oven and 24 percent that are microwavers.
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Schuman Cheese Employees ‘Say Cheese’ to Holiday Giving
Throughout this season of giving, Schuman Cheese and its employees across the country demonstrated acts of caring and sharing in numerous ways. The annual holiday giving activities are one way Schuman Cheese and its employees put the company’s core values, including a commitment to community, into tangible practice.
For the past several months the team in Elgin, Illinois, has been participating in a unique program that combines weight loss motivation with charitable giving, affectionately known as the Spare Tire Reduction Program. In addition to donating approximately 350 pounds of non-perishable food to a local food bank, employees lost more than 60 pounds during the course of the program. The company matched the food donation, and employees were so encouraged by the results that they are launching a new session after the holidays.
Employees at the company’s headquarters location in Fairfield, New Jersey, and the nearby office in Woodbridge collected more than $1,000 worth of toys for the annual Toys for Tots donation.
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Lake Country Dairy, located in Turtle Lake, Wisconsin, and its employees contributed nearly $1,400 to the community through donations to local school and civic groups, as well as a 50/50 raffle to support two local families in need.
Holiday giving is just one way of Schuman Cheese gives back to the communities it calls home. In addition to various local school and civic causes, Schuman Cheese and its employees also proudly support St. Jude Children’s Research Hospital through its employee giving program and other initiatives; community food banks through food drives, monetary donations and employee volunteer events; the Susan G. Komen North Jersey chapter and the Junior Achievement student mentoring program.
Introducing the Dash Robotic Shopping Cart
Dash Robotic Shopping Cart was designed with the frustrated shopper in mind. The consumer simply walks up to Dash and transfers a shopping list from a phone or creates a new list using the store search feature. Then the robot leads the way, mapping out the most effective route to the listed items.
Dash is equipped with a scanner and payment system so the customer can scan and pay for their items at the cart. After paying for items, the cart follows the customer to their car for unloading. Once empty, the cart returns itself to the store and its docking station.
If that isn’t cool enough, Dash features a Virtual Reality interface which shows the store to the customer as she walks down the aisles. Looking up, the customer sees the store. Looking down, the customer sees the VR representation of the store and aisle they are in with their next item highlighted on the screen.
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“The Dash Robotic Shopping cart will absolutely transform the way we do shopping. Once these robots are in the stores, we will not be able to imagine how we ever shopped without them,” says CEO Wendy Roberts.
Five Elements Robotics is expecting these to be in stores in 2017. For more information, visit www.5erobotics.com.
