CLVG The Skinny on GLP-1s

speaking from experience in both U.S. and interna- tional markets, noted that while current GLP-1 adop- tion may be limited among traditional convenience store customers, broader accessibility could shift that landscape significantly. He emphasized that as these drugs become more mainstream, they may drive demand for healthier offerings. Drawing from European models, he proposed that enhancing food- service could not only improve customer reach but also attract new demographics who currently don’t see convenience stores as food destinations. He also noted that European markets, with their focus on fresher, commissary-prepared foods, might serve as a model for how U.S. convenience foodservice can evolve. Greg Parker , e xecutive c hairman of Parker’s, took a look inward at domestic policy shifts citing that he thinks “there’s going to be a change in what the Food and Drug Administration does under the (Robert) Kennedy administration.” He asserts, “Like most things, when government made changes like that, we as an industry tend to be very nimble and we look for other opportunities. And I think there’s going to be huge opportunity for the retailers who are prepared and are being innovative to differentiate themselves from other people in the industry and to take advan-tage of what these new opportunities are going to be.”

suggested hot food programs, such as rotisserie chicken, could be repackaged through a SNAP- friendly, protein-first lens. Hunt suggested monitoring social media trends, particularly among younger consumers, to guide foodservice decisions. He pointed out how items like pickles in a bag and cheese-and-meat kits are now mainstream and reflective of demand for portable, high-protein snacks. Frey added another layer by encouraging operators not to overlook fruits and vegetables, highlighting the popularity of smoothies and the growth of protein shake consumption as part of daily routines, both of which might present fresh foodservice opportu- nities. Adams and Poye both mentioned how the Atkins diet led to a massive low-carb product wave and emphasized that calling out macronutrients, especially protein, can be a powerful tool for guiding customer choice. Global Trends, Domestic Shifts Joris van Brussel , CEO Shell Mobility and Conve- nience, Shell USA and guest of CLVG Member Barbara Stoyko , SVP Shell Mobility Americas for Shell USA, added his regional perspective given his broad operational portfolio. van Brussel,

In places like Europe where I’ve worked, it is already more customary for customers to come and expect a healthy offer in the convenience store. And I think that’s an opportunity that we’ve got as a channel to be more considered for food. Joris van Brussel , CEO Shell Mobility and Convenience, Shell USA