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Category: Culture

Reflections on Cultural Change

Reflections on Cultural Change

In each issue of Hartman Perspectives, Harvey Hartman takes a broad look at what’s changed and what’s coming in food culture. It’s been a tremendous... More »

The Hartman Group's free weekly newsletter keeps you informed and up-to-date on the latest data, insights and trends emerging from our immersive fieldwork into the behavioral and cultural forces driving change to your business. Receive the latest information about upcoming events, research studies and special thought-leadership perspectives.

Whole Paycheck or the new value paradigm?

After months of share price declines and investors calling for Whole Foods Market to slash prices to better compete with natural/organic offerings at conventional supermarkets, Whole Foods has begun to unveil its response to the broader marketplace. More »


Retail/Shopper Marketing, Point of View

Food fads: How they differ from meaningful shifts in food culture

People are maturing from obsessions with bacon and kale to a love of all sorts of dishes and cuisines – and with that expanding repertoire come broader interests in wellness, organic and what makes food taste good. More »


Food and Beverage, Organic/Natural, Sustainability, Trends

What if back-to-school meant 4 pairs of jeans, 2 pairs of shoes and 3 smartphones?

At The Hartman Group, our passion, our obsession, is culture. Why is culture so darn important you ask? Because it is the very fabric of everyday life; culture is the key to understanding the unmet needs that actually matter. More »


Culture, Social Media/Technology

The changing language of food culture, from meal assembly to blondies to the verboten nom nom

Technology is perhaps the greatest catalyst for new words in the dictionary, but gastronomy ranks high as well, recently bringing to Oxford Dictionaries “cake pops,” “blondies,” “pear cider” and the Latin beer drink “michelada.” More »


Food and Beverage, Culture, Social Media/Technology

The not-so-sad decline of cooking from scratch

We’re becoming a country of connoisseurs, but not cooks. Instead, we take foods that are precooked from restaurants and retailers and combine them into a yummy meal. More »


Eating Occasions, Culture

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