This toolkit has been developed with feedback and support from a team of international Advisors (see About the Team), many of whom have agreed to act as regional contacts. Reach out to them directly if you want to start a discussion about sustainable nutrition and dietetic practice in your region.
Liza is a an Advanced Accredited Practising Dietitian (AdvAPD) with over a decade of practical experience in Community Dietetics and Public Health Nutrition, a teaching affiliate and a PhD candidate in the Department of Nutrition and Dietetics, Faculty of Medicine, Nursing and Health Sciences at Monash University. She also co-convenes Australia’s Right to Food Coalition (Vic/Tas Chapter) and is part of the Dietitians Association of Australia’s Food and Environment committee. Liza’s PhD seeks to describe the role of local governments in promoting healthy and environmentally sustainable food behaviours, and to understand the way that evidence is used in developing these policy interventions.
Dr. Barbara Seed is a Registered Dietitian with over 30 years of experience working in public health. In her work and volunteer capacities, she has straddled many sectors including government, civil society and academia. Barbara currently works as a consultant in food and nutrition policy, focusing on integrating nutrition, food systems and the environment. She led the development of the first dietary guidelines in Qatar in 2013 – one of the first in the world to include sustainability principles.
Barbara has since been working to advance the concept of integrating sustainable, healthy diets within national level dietary guidelines, as a lecturer and webinar speaker across Canada, publishing in peer-reviewed journals, and as one of the lead writers for the Dietitians of Canada (DC) Sustainable Food Systems role paper. In 2016, she wrote a background paper for Health Canada examining the integration of environmental sustainability principles into dietary guidance.
Roxane, RD, MBA Sustainable Systems specializing in Food and Agriculture is the founder of Sage Sustainable Solutions Consulting, which supports organizations, businesses, communities, health practitioners and individuals with strategies and guidance in meeting their sustainability goals. She has worked in diverse cultural settings nationally and internationally as a farmer, co-owner of a scuba dive resort, and as a Marketing Director and Director of Operations for a multinational food service company. She volunteers with RCE Saskatchewan, a network of local sustainable development leaders, educators, researchers and UN agencies united under the UN Global Goals and Co-chaired Dietitians of Canada’s Sustainable Food Systems Leadership Team from 2016-19. Contact at www.sagesustainable.com
Dr Seema Puri, is an Associate Professor in the Department of Food & Nutrition, Institute of Home Economics, at the University of Delhi. She has over 35 years of teaching and research experience in several areas of Foods and Nutrition including young child nutrition, NCDs and geriatric nutrition. She has been an invited speaker at numerous International conferences; has over 60 publications to her credit. She is a member of several national/ international groups for research and advocacy in nutrition. Contact: dr.seemapuri (at) gmail.com, +919810003220.
Sheela Krishnaswamy, RD, is a Nutrition & Wellness Consultant in Bengaluru, India. She has 37 years of professional experience in the clinical, corporate and communication spaces. Trained in India and overseas, she is active in national and international dietetic associations. Currently, Sheela works independently as an advisor, a writer, a corporate trainer, a counsellor and an anchor. Contact: sheelakrishnaswamy (at) gmail.com
Profesor, Universidad Estatal de Sonora
Jubilado (2011) por el Gobierno Federal de México como empleado de Secretaria de Salud, ocupando diversos cargos durante 30 años, todos relacionados con prevención de la salud y promoción de estilo de vida saludable. Actualmente: Profesor de Tiempo Completo en Universidad Estatal de Sonora (Licenciatura en Nutrición Humana) desde 2008. Hermosillo, Sonora. México. Contact: EDUARDO.GOMEZ (at) UES.MX email: egomin (at) hotmail.com Tel: 6621-50-12-41
As a registered nutritionist, an author and a professional development specialist with a variety of experiences in local and global organizations, Roshan Delabandara possess a wide range of expertise in several thematic areas. His key expertise includes nutrition, integrated cross sectoral interventions, agriculture and nutrition integration, disaster management, public health, poverty alleviation and food security. He has 15 years of working experience with several government and non-government entities including leading international organizations. He held several leadership roles working on Scaling Up Nutrition (SUN) forum Sri Lanka, Food Based Dietary Guidelines for Sri Lanka, Nutrition Society of Sri Lanka and is an active member of the Dietitians’ Association of Sri Lanka. Contact: delabandara (at) gmail.com
Ariel 何思瑩, 英國政府Chevening Scholar獎學金得主, 台灣英國雙醫學碩士/雙營養師證書
Ariel Shih-Ying Ho, Chevening Scholar, MSc, MVM, ANutr (UK), RD. Languages: Mandarin, English
Ariel is a registered dietitian at the tri-service general hospital Songshan Branch and a registered associate nutritionist from London. Her research and teaching focuses on sustainable eating and clinical nutrition. She also works for the Delta, UCL and Taiwan Dietitian Association on projects related to sustainable eating promoting and research. Contact：recipe (at) arie.cc +886 988-293-770 arie.cc
Marie Spiker, PhD, MSPH, RDN, Assistant Professor at the University of Washington School of Public Health.
Marie’s research and teaching is at the intersection of food systems, nutrition, and health. Prior to this role, she was the Healthy and Sustainable Food Systems Fellow at the Academy of Nutrition and Dietetics Foundation. Contact: mspiker (at) uw.edu
Margaretha af Trolle, Head of Public Meals, Public Meal Unit, Motala kommun
Margaretha works with public meals where Sweden takes a leading role. Motala Public Meal Unit makes Good, nutritious and varied food, offered to preschools, schools, hospitals and nursing homes for eldery people. The meals are composed and cooked to meet high food safety standards. The meals shall be safe and nutritious, tasty, prepared with good quality ingredients and served in a pleasant environment. The meal should also be environmentally and socially sustainable and integrated to the daily activities.
Margaretha has studied food and nutrition at the Swedish university, project management, change management, worked in different restaurants and with restaurant education.
Margaretha is a member in the focus group ”Sustainibility”. A group in association with ”Diet and nutrition” a trade union for managers in public kitchen.
Contact: firstname.lastname@example.org or email@example.com