Case Studies

These case studies are examples of existing work integrating sustainability and nutrition in practice. We share them in the hope that they inspire you in your efforts to apply sustainability to dietetic practice and enable peer-to-peer learning around practical challenges and successes. We also hope that they help contextualize the application of sustainability through regionally- and culturally-relevant examples.

Each case study shares the story of a particular initiative, program, document or organization from various parts of the world, highlighting key learnings and takeaways. ICDA members who participated in the Delphi-inquiry research that provided the foundation for this toolkit identified specific barriers that Dietitians-Nutritionists face in integrating sustainability: (i) profits as priority, (ii) food safety, (iii) different trends between regions (industrialized, capitalist systems versus lack of infrastructure, processing and storage in less industrialized systems), (iv) food prices, (v) environmental degradation, (vi) professional culture and change, and (vii) finding common ground. Each case study is tagged to indicate which of these specific barriers the example addresses to help you identify cases that are most relevant to your particular situation. Contact information for organizations or people are included in each case—please use this to initiate direct contact, discuss specific issues and opportunities and deepen your learning.


Recovering Drug Addictions and Nutrition

Reducing Food Waste by Utilizing "Imperfect" Produce Through Distributors in Germany

Mar 2021

CommunityPublic Health
Menu ChangePolicy ChangeProgramming
Food PricesProfits as Priority

Nutrition Education in a Speech & Hearing Impaired School- Chennai India

Supporting Food Sovereignty Through Nutrition Education of the Speech & Hearing Impaired

Mar 2021

CommunityPublic Health
EducationProgramming
Lack of Infrastructure

Food Sustainability and Nutrition in Violence Prevention

Supporting Food Security and Sustainability in Jamaican Youth Violence Prevention

Mar 2021

CommunityFoodservicePublic Health
Menu ChangePolicy ChangeProgramming
Food PricesLack of Support in the Professional Culture

SecondBite

Using Surplus Food as an Opportunity to Reduce Hunger and Waste

Mar 2021

CommunityFoodservicePublic Health
Policy ChangeProgramming
Food PricesFood Safety

Responding to Crisis in South African Township: Community innovation for nutritious food in the time of COVID-19

Creating opportunity to impact food security during a pandemic in a South African township

Mar 2021

CommunityFoodservicePublic Health
Menu ChangePolicy ChangeProgramming
Food SafetyLack of InfrastructureLack of Support in the Professional Culture

Sustainable Food Systems in Dietetic Education

Mar 2021

Dietetic Educator
Education
Finding Common GroundLack of Support in the Professional Culture

Reviving Traditional Grain Production and Consumption

Opportunities to integrate sustainability, health and rural economic development in India

Mar 2021

CommunityFoodserviceNutrition carePublic Health
Menu ChangePolicy Change
Food PricesFood SafetyLack of Infrastructure

Toronto Food Policy Council

Multi-stakeholder Dialogue and Policy Change for Sustainable Food Systems in Canada

Mar 2021

CommunityPublic Health
Policy ChangeProgramming
Environmental DegradationFinding Common GroundFood Prices

Small Producer’s Symbol (SPP)

Incorporating Social Sustainability and the Role of Certifications

Mar 2021

Dietetic EducatorFoodservice
Menu ChangePolicy Change
Food PricesIndustrialized, Capitalist Systems

Never Ending Food

Using a Permaculture Approach to Nutrition and Community Wellness in Malawi

Mar 2021

Community
EducationProgramming
Environmental DegradationFood PricesIndustrialized, Capitalist Systems

National School Lunch Program

Building Skills and Habits for Healthy and Sustainable Eating in Childhood in Japan

Mar 2021

AdministrationCommunityPublic Health
Policy ChangeProgramming
Finding Common GroundFood Prices

Dietary Guidelines for the Brazilian Population

Integrating Sustainability, Traditional Diets, and Cultural Wisdom into National Dietary Guidelines

Mar 2021

CommunityFoodservicePublic Health
Policy Change
Industrialized, Capitalist SystemsProfits as Priority