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Latest Consumer Trends in Sustainability: Where are the Best Strategies? WebinarTuesday, October 25, 2011FMI 2345 Crystal Drive [map] 8th Floor Arlington, VA, VA 22202-4801 |
This meeting has already received the maximum number of registrations and will not be accepting more.
Steve French, Managing Partner of Natural Marketing Institute (NMI), will share the latest consumer trends in sustainability. The connection between personal and planetary health, the LOHAS (Lifestyles Of Health And Sustainability) concept is one of the hottest trends in today’s mainstream marketplace. New research from NMI’s LOHAS Consumer Trends Database® will be highlighted based on research among 500,000+ consumers.
Key take-aways:
1. Learn about the latest market trends in sustainability 2. Understand the role of green consumer segmentation modeling
3. Learn about dynamic challenges and obstacles in marketing green to consumers
4. Explore new, breakthrough ways in which you can leverage LOHAS trends into your business strategy
Space is limited to the first 100 registrants. Once we have reached 100 the register now link will no longer appear, please contact Adell Cokley at acokley@fmi.org to be added to the waitlist.
Registration Fees:These fees are available through 10/26/2011 |
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| Name | Price | |
| Registration | $0.00 | |
Mega Menu
Industry Topics address your specific area of expertise with resources, reports, events and more.
Our Research covers consumer behavior and retail operation benchmarks so you can make informed business decisions.
Events and Education including online and in-person help you advance your food retail career.
Food Safety training, resources and guidance that help you create a company food safety culture.
Government Affairs work — federal and state — on the latest food industry policy, regulatory and legislative issues.
Get Involved. From industry awards to newsletters and committees, these resources help you take advantage of your membership.
Best practices, guidance documents, infographics, signage and more for the food industry on the COVID-19 pandemic.
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