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Jerry Rymont SN publisher Annette Maggi RDBA Retail Dietitian of the Year Stephanie Schultz Supermarket Guru Phil Lempert Cathy Polley FMI and Allison Beadle RDBA
<p>Jerry Rymont, SN publisher; Annette Maggi, RDBA; Retail Dietitian of the Year Stephanie Schultz; Supermarket Guru Phil Lempert; Cathy Polley, FMI; and Allison Beadle, RDBA.<br /> </p>

Skogen’s Schultz named Retail Dietitian of Year

Stephanie Schultz, the director of health and wellness at Skogen’s Festival Foods in De Pere, Wis., was named the first-ever Retail Dietitian of the Year by the Retail Dietitians Business Alliance at FMI Connect in Chicago on Thursday.

The award recognizes a retail dietitian who shows leadership in utilizing business skills and industry knowledge to positively impact consumer behavior change through the retail sector.  


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“Stephanie is clearly a business person who also is a skilled dietitian and we congratulate her on her win, but moreover on her leadership and accomplishments,” said Phil Lempert, CEO and president of the RDBA. “This is our first award, and she’s a stellar example of how retail dietitians are vital to retail business as well as public health.” â€¨â€¨

"Retail dietitians like Stephanie are integral components to the retail experience, the linking consumer and staff health and wellness, store merchandising, buying, marketing and merchandising,” said Cathy Polley, VP of health and wellness and executive director of the FMI Foundation. “We’re proud to support RDBA and help our food retail members better understand the influence and business opportunities that retail dietitians can provide.”

As a director of health and wellness, Schulz leads the development and oversight of all nutrition, regulatory, and food safety programming for Festival Foods. She works closely with colleagues, customers, and community partners to educate them on nutrition and food safety topics and services, including assisting with an internal wellness program.

In addition, she contributes to store profitability by increasing customer loyalty through nutrition services, and prevents loss by monitoring food safety standards and assuring compliance with federal guidelines.

Schulz also led the development of the “Eat Well at Festival Foods Deli Program” that includes foodservice items and other products that meet specific nutrition criteria.

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