Webinars

These recorded webinars are from Food EDU, an open-access educational platform empowering leaders across the globe to advance human and planetary health. Through online courses, webinars, a networking hub and the Good Food Fellows program, Food EDU provides educational and professional development opportunities for scientists, policymakers, and food and health practitioners worldwide. Food EDU is facilitated by the American Heart Association and the Alliance of Bioversity and CIAT as co-secretariats of the Periodic Table of Food Initiative. Online courses and trainings are available on the American Heart Association’s Professional Education Hub. For more information visit Food EDU.

This sandbox webinar series for all Sustainable Food Systems educators provides professional development opportunities to gain, enhance, and share knowledge and skills regarding two pedagogical issues of this time: (1) Justice, Equity, Diversity, and Inclusion (JEDI) and, (2) Online Teaching.

Field experts will lead each webinar with the sharing of equity-minded pedagogical innovations. Sandbox sessions will facilitate space for reflection, brainstorming, ideation, and sharing of practices.

Join the Teaching Food Systems Community of Practice List Serve! For Registration Info and More: TeachFoodSystems@gmail.com. Archived Webinars: https://waferx.montana.edu (posted under the ‘Education Resources’ tab)

In 2022 Clare Pettinger presented “How dietitians can protect the planet” for the Elsie Widdowson Memorial Lecture which is organised and supported by the British Dietetics Association. Each year since 2001, one senior member of the profession, at the pinnacle of their career, is invited to deliver a lecture on a topic of their choice.

Clare discusses what it means to be green, starting with us as individuals. It is a philosophical journey, one that requires us to consider how our own lives impact others who share our world. She takes us sailing the seven ‘C’s of GREEN (for people and planet) and talks about the green elephant. She will get you thinking about how we can be GREENer personally, professionally and strategically.

EIT Food organises and participates in events (webinars & workshops, virtual & in-person) across the whole of Europe. Follow their events page to learn what is coming up, or you can also access some of the past events.

Third-party sustainability seals and certifications provide verified guidance allowing consumers to identify sustainable options more easily. This webinar provides an overview of commonly used seals and certifications and the criteria they represent. Dietitians can learn key strategies to help their clients make informed choices that can positively impact their health, the planet and the lives of the people who grow and make our food. Visit the Clif Bar nutrition page to access the CEUs: Step 1: Watch the webinar. Download the slides. Step 2: Earn continuing education (1 CEU). Take the quiz.

Join registered dietitians Sharon Palmer and Clancy Cash Harrison to learn why sustainability should be a core part of every dietitian’s toolkit. Learn how to evaluate the environmental and socioeconomic impacts of food choices, and what you can do to lead the charge in making healthy, sustainable diets more accessible. Visit the Clif Bar nutrition page to access the CEUs: Step 1: Watch the webinar. Download the slides. Step 2: Earn continuing education (1 CEU). Take the quiz. Step 1: Watch the webinar. Download the slides. Step 2: Earn continuing education (1 CEU). Take the quiz.

This webinar on The Role of School Feeding Programs in Alleviating Hunger and Building Sustainable Food Systems presents an overview of school feeding programs, both from a global and US perspective, including their benefits for hunger and poverty alleviation and building sustainable food systems. Successful international case studies and a USA program in Central Texas that integrates values-aligned food procurement and farm-to-school activities will also be highlighted.

The webinar provides 1.5 continuing professional education units (CPEUs) that are free for the Academy of Nutrition and Dietetics (AND) Global Member Interest Group (GMIG) & Hunger and Environmental (HEN) Dietetic Practice Group members, $25 for AND members and $54 for non-members. The session recording is available for the same pricing scheme.

The speakers’ slides are freely available: 👉 A Global Perspective (link to slides) by Christine McCullum-Gomez, PhD, RDN – a food and nutrition consultant based in Bogotá, Colombia. 👉 A United States Perspective (link to slides) by Marissa Bell, MPH, RD, LD – a Dietitian & Marketing Coordinator at Lake Travis Independent School District where she leads the implementation of the Good Food Purchasing Program.

updated 2025 Jan

This presentation on Australia’s story of positioning sustainable food systems within dietetics commitments and roles was done by Liza Barbour, PhD an Advanced Accredited Practicing Dietitian & Senior Lecturer at Monash University, Australia at the 🌍 Global Networking Event on Sustainable Food Systems in Nutrition & Dietetics Education (2023 Jun 7-8).

Over the last six years, Dietitians Australia has embraced the urgent need to focus on environmental sustainability and planetary health. This has occurred due to several factors including strong internal leadership and advocacy efforts from passionate members. Liza describes the process involved in developing Dietitians Australia’s food systems and environmental sustainability role statement and their inaugural Position Statement on healthy and sustainable diets.

She provides an overview of the content and shares examples of how these commitments have influenced advocacy efforts and policy-making processes since they were published, as well as examples of the application of the Position Statement’s key recommendations. One is to invest in capacity-building activities to equip the current and future workforce to promote sustainable food systems. Liza shared an update on a project currently funded by ICDA, that aims to increase SFS capacity amongst dietitians in all areas of practice via a fun, experiential challenge. Regarding the future workforce, she describes relevant Australian competency standards and the current tertiary landscape for nutrition and dietetics students to engage in food systems education, including a historic reflection on how and why this has improved over the past six years.