The National Peanut Board (NPB) continued its mission to share the power of peanuts with influential food, nutrition, and culinary leaders this fall through active participation at two major events—the2025 Food & Nutrition Conference & Expo™ (FNCE)and theMenus of Change University Research Collaborative (MCURC) conference.
At FNCE in Nashville, Tennessee (the world’s largest gathering of food and nutrition professionals) NPB made a strong impression through multiple partnerships, educational sessions, and sponsored events that showcased the versatility, sustainability, and nutrition of peanuts.
This year, NPB partnered with The Peanut Institute and the American Peanut Council (APC) to engage attendees at a shared booth, where visitors learned about the many ways peanuts support health and wellness. Booth conversations were led by NPB’s expert team of registered dietitians: Diana Mesa, RD, LDN, CDCES; Alicia “ChaCha” Miller, MS, RD, LDN; Raenah Campbell, MS, RD, PED; and Markita Lewis, MS, RD. Together, they covered topics ranging from culturally inclusive nutrition and early peanut introductiontosports fueling, foodservice applications, and allergy prevention.
Lewis and Mesa also hosted a hands-on workshop to help RDs feel confident discussing peanut nutrition and allergen guidance with clients. Mesa, founder of En La Mesa Nutrition, brought a bilingual and culturally sensitive perspective to the session, highlighting how peanuts fit seamlessly into diverse cuisines and traditions.
Beyond the booth, NPB proudly sponsored Maggie Moon’s “Energize and Thrive” wellness event and the Pediatric Nutrition DPG Member Networking Reception, where Lewis and Miller connected with pediatric professionals about early peanut introduction and NPB’s educational mascot, Little Peanut.
In collaboration with the American Peanut Council, NPB also helped raise a record amount of funds for Peanut Butter for the Hungry, an industry initiative that provides peanut products to malnourished children around the world.
At the MCURC conference (also held in Nashville) NPB joined more than 130 leaders from 38 universities working to advance healthier, more sustainable campus dining. NPB met with culinary and nutrition professionals from 22 universities to discuss how peanuts can support the group’s shared goals of health, sustainability, and affordability.
Conference survey data revealed that 82% of universities serve peanuts in their dining halls, and another 9% offer peanuts in retail settings; well above the broader university average of 60–65%. This strong adoption highlights how institutions committed to MCURC’s mission are increasingly turning to peanuts as a plant-based protein, nutrient-dense ingredient, and affordable, environmentally friendly food.
Through its participation in both FNCE and MCURC, the National Peanut Board continues to build meaningful connections across the nutrition and foodservice communities. Whether in hospitals, universities, or homes, peanuts are helping people eat well, live well, and support a more sustainable food future.