Existing Resources Database

How to find your resources

We have selected a library of resources published by others that are relevant for your use. They are tagged for both roles and activities, recognizing that job descriptions vary widely. They are also tagged for geographic region. This way you can search for a smaller list of relevant resources. If you are not finding what you need, try leaving one or two of the tags blank; all resources in this library will then appear.  Please see our legend for our definitions of each role, activity and region at the bottom of this page.

If you are uncertain of what resources to begin with, take the sustainable self-assessment and we will recommend resources that best suit your learning needs.

Tags: please narrow what you are searching for

Reports:

The problem with growing corporate concentration and power in the global food system

This “perspective” is a commentary on the ways that corporate concentration impacts the food system, and proposes measures that can be taken to confront this concentration. This research is relevant to Dietitians-Nutritionists interested in how corporate power influences the food system.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
Global

Multi-criteria evaluation of plant-based foods – use of environmental footprint and LCA data for consumer guidance

The authors developed a consumer guide for plant-based products which uses multiple environmental indicators (climate, biodiversity, water, and pesticide use). It was developed with WWF Sweden for the Swedish market. This paper focuses on the methods of development. This research is relevant to Dietitians-Nutritionists in Europe will be interested in the results of the environmental rating of plant-based products and in the links for the World Wide Fund for Nature (WWF) guides on meat developed by the same authors – see “Of additional interest”. The article is also of interest for those wanting a greater understanding of the challenges of environmental rating of plant-based products.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic HealthResearch
Menu ChangePersonal Knowledge Development
Europe

The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

This review examines sustainability, ethical and health considerations and challenges for consuming a more plant-based protein diet from a public health perspective, including whether plant-based diets supply enough and adequate quality protein. The article also discusses potential strategies to formulate messages to advance the shift toward an increase in plant-based protein diets. This is relevant to all Dietitians-Nutritionists

Transparency | Diversity | Dynamism | Evidence-based |

Nutrition carePublic HealthResearch
EducationPersonal Knowledge Development
Europe

Empowering Nutrition Professionals to Advance Sustainable Food Systems: 8 Essential Strategies to Accelerate Change

This white paper, created and launched by the Food + Planet team, provides information to help nutrition professionals contribute to and enhance sustainable food systems. Through their research, Food + Planet was able to identify 8 essential strategies as a starting point for advancing sustainability in a way that is logical, yet effective. Check out this white paper to learn more about how you can contribute to a sustainable food system and advance change.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
Competency DevelopmentEducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgrammingResearch
Global

Plant-Based Meat and Dairy Substitutes as Appropriate Alternatives to Animal-Based Products?

This commentary poses practice and research questions about the nutrition and environmental consequences of the increased production and intake of ultra-processed plant-based meat and dairy substitutes. Their commentary reflects upon results from a study also reviewed on this website: Gehring J, Touvier M, Baudry J, Julia C, Buscail C, Srour B, et al. Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation. The Journal of Nutrition. 2020;151(1):120-31.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
AmericasEuropeOceania

Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation

This study assessed the intake of ultra-processed foods (UPFs) and unprocessed foods within a group of meat eaters and vegetarians (pesco-vegetarians, vegetarians, and vegans) in France. The nutritional quality of the plant-based foods was also assessed, as well as the determinants of UPF consumption for the vegetarians.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
Competency DevelopmentEducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Europe

A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems

This resource focuses on the concept of “Nutritional Sustainability” as it relates to a “more definite estimation of the carrying capacity of the environment on personal, local, and national levels for the development of more efficient solutions of nutrition balanced in the limits of environmental carrying capacity”. Key driving nodes are discussed throughout this paper as a way of transformation into nutritional sustainability. This is relevant to Dietitians-Nutritionists in their practice as it relates to upcoming concepts in nutrition and sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationPublic HealthResearch
Personal Knowledge DevelopmentResearch
EuropeGlobal

A 20-year retrospective review of global aquaculture

The authors provide an overview of the changes in global aquaculture from 1997 to 2017 through a review of relevant literature. Aquaculture refers to the practice of breeding, growing, and harvesting fish, shellfish, and aquatic plants.

Transparency | Diversity | Dynamism | Evidence-based |

FoodservicePublic HealthResearch
Personal Knowledge DevelopmentPolicy Change
AsiaGlobal

The Role of Healthy Diets in Environmentally Sustainable Food Systems

This paper compiles existing research to provide an ambitious review of four questions: i) how projections of global diet transitions translates into an increasing impact on human and environmental health; ii) how transitions to healthier diets can advance environmental targets; iii) how shifting to healthy diets might contribute to sustainable food systems in four dissimilar countries (using case studies); iv) steps that governments and business can take to advance sustainable and healthy diets.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Global

Frontiers in Sustainable Food Systems

Frontiers in Sustainable Food Systems is an online resource that contains a multitude and variety of articles regarding topics around sustainability and nutrition. The website contains a section of peer-reviewed articles, as well as a section of “research topics” that allows individuals to contribute and participate to the topic. The contributions are then peer-reviewed by the Associate and Review Editors of the specialty section. “Frontiers’ philosophy is that all research is for the benefit of humankind. That is why Frontiers provides online free and open access to all of its research publications”.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePolicy ChangeResearch
Global

Grazed and Confused

This project was published in October 2017 and aimed to analyze the different perspectives of stakeholders on “grazing systems and their greenhouse gas emissions and evaluate them against the best available science”(FCRN). This report discusses aspects of sustainability including climate change and land in relation to “grass-fed” beef, both of which are relative to Dietitians-Nutritionists around the world. The authors provide “an authoritative and unbiased answer to the question: Is grass-fed beef good or bad for the climate?” (FCRN).

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic Health
Menu ChangePersonal Knowledge DevelopmentPolicy Change
Global

WWF Consumer Meat Guides for the Baltic Region

WWF has published a set of consumer Meat Guides for Sweden, Finland and Germany that are tailored to the national markets and local biodiversity. They help consumers navigate how to make more nuanced decisions about eating meat that is more relevant to their local context than the simple global message to “eat less meat.”

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodservice
Menu ChangePersonal Knowledge Development
Europe

Climate Impacts of Cultured Meat and Beef Cattle

In addition to the results comparing the climate impacts of the two systems of meat production, this is of particular interest to Dietitians-Nutritionists who desire a deeper understanding of the differences that varying climate change metrics make on measuring the impacts of food production. The authors compare cultured meat and beef system emissions on climate change. Rather than using the typical warming impact measurement of carbon dioxide equivalent comparisons, they use an atmospheric modeling approach. Three different consumption scenarios are predicted up to 1000 years in the future.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge Development
AmericasEurope

Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice

Relevant to most dietitian-nutritionists interested in food systems sustainability, this articles examines life cycle assessment studies to compare the environmental impacts* of different: agricultural production systems, agricultural input efficiencies, and foods. This includes (but is not limited to), an analysis of grass-fed and grain-fed beef; trawling and non-trawling fisheries; and greenhouse grown and field produce. Eighty-six % of the publications were from highly industrialized systems in Europe, North America, and Australia and New Zealand. Though authors support that plant-based foods have the lowest environmental impacts, the results illustrate that environmental impacts of agricultural production systems are different depending on which systems, food, and environmental indicators are examined.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasEuropeOceania

Meat alternatives: life cycle assessment of most known meat substitutes

Relevant to most dietitian-nutritionists trying to better understand the sustainability of meat alternatives, this article compares the environmental impacts of different meat substitutes. Multiple environmental impacts were measured, and assessed by weight (kilograms), energy (kilojoules) and protein (grams). The authors estimated impacts from the stage of raw resources to (including) consumer use.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodserviceResearch
Menu ChangePersonal Knowledge DevelopmentPolicy Change
Europe

A social cost-benefit analysis of meat taxation and a fruit and vegetables subsidy for a healthy and sustainable food consumption in the Netherlands

This study uses a social cost-benefit analysis to estimate the impacts of three scenarios – a 15% and 30% tax on meat, and a 10% subsidy on fruit and vegetable consumption – for the year 2048 (30 years hence) in the Netherlands. This article is relevant to dietitian-nutritionists in most practice areas who have an interest in public policy options for shifting dietary patterns toward more sustainable.

Transparency | Diversity | Dynamism | Evidence-based |

Public HealthResearch
Policy Change
Europe

Sustainable food choices: Key lessons from Quality Schemes, Public Procurement and Short Supply Chains (MOOC)

In this MOOC (Massive Open Online Course), interested consumers and students are encouraged to “learn how your food choices can make a world of difference – not only for you and your family, but also for the environment, the local economy and the society at large.” The course has a focus on a European audience, though may have some relevance to other comparable regions. This resource may be useful to clients who want to learn the basics of making more sustainable food choices in Europe, or for introductory concepts for undergraduate students in nutrition and dietetics.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic Educator
Competency DevelopmentEducation
Europe

Millets prove tasty solution to climate and food security challenges

This article written by UN News promotes the 2023 International Year of Millets, and describes some of the high-levels reasons why millets have declined in human diets, and some of the reasons why millets should and are making a comeback. This article provides a good example of the intersection of traditional food cultures and ecological sustainability concepts.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorFoodservicePublic Health
Menu ChangePersonal Knowledge DevelopmentPolicy Change
AfricaAsiaGlobal

Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day

Based on dietary data from Dutch nationals with high GHGe diets, the study authors create scenarios to recommend potential changes that would result in lower GHGe. They suggest that their study is novel, as dietary changes are based on the specific time period with the greatest potential GHG emission reductions. For example, as it is known that the majority of meat consumption occurs at dinner time, recommendations to decrease consumption focus specifically on this time period. This article is relevant to Dietitian-Nutritionists interested in climate-friendly dietary guidance.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangeResearch
Europe

Healthy diets can create environmental trade-offs, depending on how diet quality is measured

This article is of relevance to almost all Dietitian-Nutritionists, as it provides insight into the health vs. environment co-benefits and trade-offs dialogue. It integrates nutritional epidemiology and food system science methods to evaluate the relationship between diet quality and environmental sustainability, while also taking food loss and waste into account. This study is unique to previous studies in that it assesses individual, self-selected diet patterns (I.e., what people actually eat), instead of theoretical diets that follow specific dietary recommendations (e.g., national guidelines or vegetarian diets). Further, it examines environmental impacts beyond climate change.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorNutrition carePublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasAmericas

Sustainable diet policy development: implications of multi-criteria and other approaches, 2008–2017

An important paper for dietitian-nutritionists working on public health policy that supports sustainable diets, this paper explores examples of sustainability-integrated dietary guidelines. The authors argues that considerable international experience now exists on evidence-based sustainable dietary guidelines, allowing for an analysis of successful policy approaches.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationPublic Health
Personal Knowledge DevelopmentPolicy Change
AmericasEuropeOceania

Views of health professionals on climate change and health: a multinational survey study

This study reports on findings from a multinational survey examining health professionals’ views of climate change as a human health issue. The study asked about health professionals’ views and engagement with the issue, and systematically characterized both the barriers to climate change advocacy perceived by health professionals, and resources that may address those barriers. The article is worth a ready by all Dietitians-Nutritionists working to address climate change, and in particular managers, educators, and those working within professional associations.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasGlobal

Leveraging Online Learning to Promote Systems Thinking for Sustainable Food Systems Training in Dietetics Education

This article shares perspectives about how educators can use online learning to develop systems thinking for future food systems professionals. Included are links to training webinars (recordings) and teaching materials. This article is highly relevant to Dietitians-Nutritionists working in education settings.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorResearch
Education
Americas

World Resources Report: The Shift Wheel: Changing Consumer Purchasing

This framework may be really helpful for those working on influencing dietary shifts at various levels. The WRI is based in the USA, but data is drawn from, and the outcomes applicable to the global context. WRI is transparent about their sources of data, and draws from a strong evidence base. The framework is relatively static, but the WRI Food website is continually updated.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
EducationPolicy Change
AmericasGlobal

Cultivating Sustainable, Resilient, and Healthy Food and Water Systems: A Nutrition-Focused Framework for Action

This article describes a framework for action describing how Registered Dietitian Nutritionists (RDNs) and Nutrition and Dietetics Technicians, Registered (NDTRs) can integrate work on sustainable food systems into their profession – individually, as a profession, and in collaboration with other sectors. It is relevant to Dietitians-nutritionists interested in a systems approach to integrating sustainability into their work.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy ChangeProgramming
Americas

Limiting vs. diversifying patterns of recommendations for key protein sources emerging: a study on national food guides worldwide from a health and sustainability perspective

This study examined patterns of protein-related recommendations within food based dietary guidelines. They then explored how these patterns are related to specific contexts and social priorities of the countries. The authors propose that strong incorporation of sustainability principles into FBDG would help to legitimize the shift toward sustainable diets within society. They suggest that protein recommendations are a crucial component of shifting toward a sustainable diet,. This article is most relevant to Dietitians-Nutritionists working in policy development or research related to food based dietary guidelines.

Transparency | Diversity | Dynamism | Evidence-based |

Public HealthResearch
Policy Change
Global

The Role of Public Health Nutrition in Achieving the Sustainable Development Goals in the Asia Pacific Region

This article discusses the role of public health nutrition, including the role of Asia-Pacific Academic Consortium for Public Health (APACPH) in meeting the Sustainable Development Goals (SDGs) (2015-2030). The authors argue that Public Health Nutrition is crucial in achieving the SDGs, and have outlined how nutrition relates to each the 17 SDG goals. This article is highly relevan to public Health Dietitian-Nutritionists working in middle to low-income countries who are interested in deepening their understanding of the relationship of Sustainable Development Goals (SDGs) to nutrition and dietetic practice.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorPublic HealthResearch
Education
AsiaGlobal

Association between sustainable dietary patterns and body weight, overweight, and obesity risk in the NutriNet-Santé prospective cohort

This study investigated the associations between sustainable dietary patterns and overweight and obesity in French adults. The results suggest that people who adopt highly sustainable dietary patterns sustainable diets may have a lower risk of weight gain, overweight, and obesity than those who do not adopt these behaviours. It is relevant to Dietitians-nutritionists working in community, clinical or food service settings.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityFoodserviceNutrition carePublic Health
EducationMenu ChangePolicy ChangeProgramming
AmericasEuropeOceania

You Are What You Eat: The Relationship between Values and Organic Food Consumption

In this study, researchers examine the relationship between the number of organic foods consumed in relation to consumer values. It is relevant to Dietitians-Nutritionists interested in shifting client intake toward organic food.

Transparency | Diversity | Dynamism | Evidence-based |

Nutrition careResearch
EducationPersonal Knowledge Development
Europe

The Promotion of Sustainable Diets in the Healthcare System and Implications for Health Professionals: A Scoping Review

This study investigated the size and scope of literature, and the processes and roles related to sustainable diet promotion within health care systems. Twelve appropriate studies were identified, and the data was used to develop a framework of the key elements needed to advance the promotion of sustainable diets within health services. This article is relevant to Dietitians-Nutritionists in the health care and education sectors.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasEurope

The Role of Public Health Nutrition in Achieving the Sustainable Development Goals in the Asia Pacific Region

This article discusses the role of public health nutrition, including the role of Asia-Pacific Academic Consortium for Public Health (APACPH) in meeting the Sustainable Development Goals (SDGs) (2015-2030). This was completed through a literature search and document review from WHO, UNICEF and FAO websites. Findings were reviewed and presented at the 49th APACPH Conference held in South Korea in 2017. Each of the 17 SDGs were examined to link their relationship to public health nutrition. This article is relevant to public health Dietitians-Nutritionists working in middle to low-income countries who are interested in deepening their understanding of the relationship of Sustainable Development Goals (SDGs) to nutrition and dietetic practice.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorPublic HealthResearch
Education
AsiaGlobal

Enhancing Linkages Between Healthy Diets, Local Agriculture, and Sustainable Food Systems: The School Meals Planner Package in Ghana

This paper describes the development and adaptation of the School Meals Planner Package in Ghana. The package was developed by the Partnership for Child Development (PCD), based at Imperial College London and was piloted by the Ghana School Feeding Programme. It is relevant to Dietitians-Nutritionists working in school meal programs or other foodservice settings linking menus with local agriculture. Most relevant for low to middle income countries, particularly sub-Saharan Africa.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodservicePublic Health
EducationMenu ChangePolicy ChangeProgramming
AfricaGlobal

The Environmental Impact of the Athlete’s Plate Nutrition Education Tool

The purpose of this study was to measure the environmental impact of the Athlete’s Plate (AP) and to evaluate the influence of meal type, training load, gender and registered dietitian (RD), as well as provide general recommendations to make the AP more environmentally sustainable. As protein recommendations for athletes are almost double of those for non-athletes, there is a concern that western, active populations consume protein and in particular meat in quantities beyond required amounts. It is releveant to Dietitians-Nutritionists working with athletes and/ or highly active people.

Transparency | Diversity | Dynamism | Evidence-based |

FoodserviceNutrition care
EducationPersonal Knowledge DevelopmentPolicy Change
Global

Evidence Brief: The Environmental Impacts of Sustainable Diet Patterns

This evidence brief publish by Public Health Ontario analysis the question: ” What dietary patterns are associated with environmental benefits?”. This article discusses and compares the environmental impact of certain diets such as vegan, vegetarian, diets that reduce and replace animal products, diets considered ‘healthy’ and diet healthy dietary patterns. DIetitians-Nutritionists can use this evidence based brief to identify appropriate dietary recommendations based on the environmental impact and overall sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition careResearch
Menu ChangePersonal Knowledge Development
AmericasGlobal

Comparison of food recommendations varying in sustainability: Impact on dietary intake and motivation to follow recommendations

This Dutch intervention study compared compliance with dietary recommendations that were of equal nutritional value, where one group followed a standard healthy diet, and the other a more environmentally sustainable/ plant-based diet. Two groups of female participants were assigned randomly, and they followed the diet for three weeks. All recommendations were sent electronically, and results were self-reported; the study was not done in a clinical setting. Researchers also examined drivers of eating behavior across food categories. This research article is relevant to Dietitians-Nutritionists working in public health, community and clinical settings, particularly for those working with individuals and groups on dietary choices and change.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityNutrition carePublic Health
EducationMenu Change
Europe

Climate change and Indigenous Health Promotion

This commentary type article uses a Māori perspective to examine the relationships between climate change and Indigenous health, and proposes implications for health promotion. This article is relevant to public health Dietitians-Nutritionists working in any type of health promotion. While based on the perspectives of the Māori (the Indigenous people of Aotearoa/New Zealand), the ideas are relevant to all working in climate action.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
GlobalOceania

Plant-based meat substitutes in the flexitarian age: an audit of products on supermarket shelves

This research article explores an Australian study that compared plant-based meat substitutes that mimicked meat with equivalent meat products; it examined ingredients, nutrition information panel, health and nutrition claims, Health Star Rating (Australian), and any additional logos and endorsements. The study did not include traditional vegetarian meat alternatives such as such as tofu, tempeh, and falafel. This is relevant to public health Dietitians-Nutritionists working on government policy and Dietitians-Nutritionists in education and nutrition care.

Transparency | Diversity | Dynamism | Evidence-based |

Nutrition carePublic Health
EducationPolicy Change
GlobalOceania

Integrating sustainable nutrition into health-related institutions: a systematic review of the literature

This systematic review of 20 studies identified factors that influence health professionals’ practice of integrating sustainable nutrition into their work. Most studies (70%) focused on dietitians and were conducted in “Western” countries; systematic reviews or position papers were not included. The terms “sustainable nutrition” and “sustainable diets” are used interchangeably in the study. It is relevant to Dietitians-Nutritionists working in health-related institutions.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityFoodserviceNutrition carePublic Health
EducationMenu ChangePersonal Knowledge DevelopmentProgramming
AmericasOceania

Indigenous voices and knowledge systems – promoting planetary health, health equity, and sustainable development for future generations

This research article explores the editorial comments on the collection of papers in the supplement issue of the Global Health Promotion Journal “Whenua Ora: Healthy Lands, Healthy Peoples” (2019). This is relevant for public health Dietitians-Nutritionists working in any type of health promotion and/or climate action.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
GlobalOceania

Sustainability: nutrition and dietetic students’ perceptions

This Australian study explored nutrition and dietetic undergraduate students’ self-reported views and actions related to sustainability, with a view to building a holistic curriculum that includes content and competencies required to address UN Sustainable Development Goals. This research article is relevant to dietetic and nutrition educators.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic Educator
Education
Oceania

Environmental Sustainability of Hospital Foodservices across the Food Supply Chain: A Systematic Review

This research article consists of a systematic review of 80 studies across the globe examined: environmental and associated economic impacts of foodservice; outcomes of strategies that aim to advance environmental sustainability; and perspectives of stakeholder – across the hospital supply chain. This article is relevant to Dietitians-Nutritionists working clinical, administrative or food-service roles in hospitals, particularly for those working on policy development or menu redesign for sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodserviceNutrition careResearch
EducationMenu ChangePolicy ChangeProgramming
Global

What is a Circular Economy?

This resource discusses the topic of circular economy and how it can have a positive impact on the environment, economy and society by “imitating nature”. This webpage consists of 10 principles of circular economy that explain how it should function and the benefits that stem from it. A quick, short video aims to help simplify this concept in a visual way. This resource is available in English and Spanish.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic Health
Personal Knowledge DevelopmentPolicy Change
Global

Systemic Solutions for Healthy Food Systems: A Guide to Government Action

The Global Alliance for the Future of Food developed this guide that describes 14 recommendations around policies and practices that bring together the “interconnectedness of food systems”. These recommendations revolve around the human health crisis, the animal health crisis and the ecological health crisis. The guidelines also acknowledge the key components of human health, determinants of human health and ecological and animal health conditions and how they contribute to the United Nations Sustainable Development Goals. Each of the 14 recommendations includes a case study that reflects the policy into action and represents multiple communities and organizations from around the world.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodservicePublic HealthResearch
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgrammingResearch
Global

Green Healthcare: Healthy and Sustainable Food

This website was created by Canadian Coalition for Green Healthcare, a non-for-profit organization that aims to increase the amount environmental sustainability practices throughout healthcare. This website contains a great deal of resources regarding both social and environmental sustainability topics ranging from food waste, to energy management, to water conservation and more. This information is shared via case studies, reports, webinars, projects and previous and current initiatives. A membership is available to allow access to exclusive resources, but it is not a requirement of the organization.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic Health
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasGlobal

Environmentally Sustainable Hospital Foodservices: Drawing on staff perspectives to guide change

This resource is based off of a qualitative study in Australia that analyzes the perspectives of staff on how hospital foodservice is sustainable, how it is not sustainable, some barriers they face to becoming more sustainable, and what can be done to implement more sustainable practices. Some practices mentioned throughout the study included “power of individuals to influence change, edu- cation on recycling, knowledge generation, audits and grants for innovative research, rebates and quality improvement processes”. This resource discusses the outcome of the study from the participants perspectives in which the participants proposed ways to meet these practices by making “changes across the food supply chain and recommended generation and sharing of knowledge, leadership and policy support”.

Transparency | Diversity | Dynamism | Evidence-based |

Foodservice
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
GlobalOceania

The Food Sustainability Index as an Educational Tool

The Food Sustainability Index (FSI) Educational Tool is based on the FSI which “studies the nutritional challenges, the sustainability of agricultural systems and the food waste and loss in 67 countries around the world”. This educational tool is a module that can be used by both undergraduate and graduate students and can be administer in person or online via the complete toolkit of materials. The toolkit includes a manual, simple slides, video tutorials and an excel workbook. The FSI Edu module can be used in varying degrees including Agriculture Economics, Food Studies, Nutritional Science, Geography and more. The goal of this tool is to educate individuals on the role of food in “achieving the Sustainable Development Goals, three key elements of food sustainability, dialog between all stakeholders and the research process to transform complex issues relating to agri-food sustainability”.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic Educator
EducationPersonal Knowledge Development
Global

Food Sustainability Index

The Food Sustainability Index (FSI) was created by the BCFN Foundation and the Economist Intelligence Unit to promote knowledge of food sustainability. “The Food Sustainability Index is a global study on nutrition, sustainable agriculture and food waste which collects data from 67 countries across the world to highlight best practices and key areas for improvement in relation to the food paradoxes and the main Sustainable Development Goals”. The FSI includes infographics, digital hubs and a briefing paper as additional resources. This resource strives to allow comparisons between countries and food systems and how multiple stakeholders can contribute to not only sustainable food systems but the sustainable development goals.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgrammingResearch
Global

Blogs & Essays on COVID-19, Climate Change, and Healthcare

This website was created by Health Care Without Harm with specific essays and blogs focused on the Asia region. The resources found on this webpage was created by “health professionals, environmental justice advocates, medical organizations, and students, and hope to shine more light on the connections between the now, the preexisting climate problems, and the move forward”. Dietitians-Nutritionists can use these stories and essays as support, motivation and experience to help identify their role in reducing the impact of COVID-19 on the environment. This resource is also available in Latin and Portuguese.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodserviceNutrition carePublic Health
Personal Knowledge DevelopmentPolicy ChangeResearch
Asia

Global Green and Healthy Hospitals (GGHH)

The global green and healthy hospitals was developed by Health Care Without Harm and includes different programs, educational tools, platforms to connect with members from around the world, initiatives and more, that revolve around meeting your sustainability goals. Some of these programs and additional benefits are accessed by creating a free, online membership based on your region. There are opportunities to adjust the website based on your region including: Asia, Europe, US & Canada, and Global. This allows you to identify programs and initiatives that are relevant to you and your region. This website is also available in Latin ad Portuguese.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodserviceNutrition carePublic Health
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasAsiaEuropeGlobal

WABA World Breastfeeding Week 2020

The world breast feeding week 2020 has made it their objective to educate, engage and inform individuals about the links between breastfeeding and climate change and how breastfeeding can be a climate-smart decision. This resource includes information, actions, and additional resources that allows the reader, including Dietitians-Nutritionists, to incorporate more sustainable aspects, in terms of the environment, into breastfeeding. The action report for this resource is available in 12 different languages, including: French, Arabic, Chinese, Russian, Portuguese and more.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityNutrition carePublic Health
Personal Knowledge DevelopmentPolicy ChangeProgramming
Global

UNICEF and the Sustainable Development Goals

This resource explains the importance of the relationship between child rights and each of the United Nations 17 Sustainable Development Goals (SDGs). This website encourages partnerships with other organizations, partners and UN agencies to help achieve these goals. The goals also integrate aspects of environmental and social sustainability and describe how child rights can also be integrated into their respected outcomes. With additional reports, stories and research, this resource gives the audience, including Dietitians-Nutritionists the opportunity to explore how they can make a personal impact. This resource is available in French, Spanish, Arabic and Chinese.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic Health
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Global

Sustainability Illustrated

Sustainability Illustrated shares free, short videos that explain key concepts in sustainability. They are created by Alexandre Magnin, a sustainability consultant and based on the Framework for Strategic Sustainable Development, used by The Natural Step. These videos are helpful to convey foundational ideas such as “what is sustainability?” and are helpful for both personal knowledge development and educating others. May we suggest, as a starting point, the following short videos to start: 1) Sustainability Explained with Natural Science, 2) Four Root Causes of Unsustainability, 3) Social Sustainability, 4) Sustainability is Like Playing Football, 5) Triple Bottom Line.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic Health
EducationPersonal Knowledge Development
Global

Sustainable Food Systems: Dietitians’ Roles

The Role of Dietitians in Sustainable Food Systems and Sustainable Diets uses a systems perspective and a Planetary Health perspective to outline key roles for dietitians in Canada to contribute to sustainable food systems and diets. Examples of actions and activities are given. A reference section is included that provides an foundational level of knowledge for key concepts and definitions necessary to understand the roles presented. These can be reviewed and referred to as necessary to support dietitians taking on the suggested roles.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
Americas

Sustainable Food Trust

The Sustainable Food Trust is a UK-based registered charity with the vision to create food and farming systems that “nourish the health of the planet and its people.” Their website contains a collection of relevant articles, films, summaries of key concepts, resources for accessing and cooking healthy and sustainable foods in different parts of the world, and podcasts on food and sustainability issues.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorFoodserviceNutrition careResearch
EducationMenu ChangePolicy Change
EuropeGlobal

Sustainable Table

This webpage is a rich source of tools, resources, and information regarding sustainable and ethical eating patterns and habits at various levels of the food system. Tools range from shopping guides, to food pyramids, to downloadable resources that support a sustainable food system.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic Health
Menu ChangePersonal Knowledge DevelopmentProgramming
Global

Take a Bite out of Climate Change

“The Take a Bite out of Climate Change (TakeABiteCC) project [aims] to share widely the scientific consensus about how food and agriculture contribute to climate change. We try to provide easily accessible information and fun activities, and help citizens understand how they can help.”

Transparency | Dynamism | Evidence-based |

Community
Education
AmericasEurope

Teaching Food Systems and Sustainability in Nutrition Education and Dietetic Training: Lessons for Educators

This is a PDF compilation of research and experiential lesson plans from food, nutrition and dietetic educators in the US and Canada. It is intended for the use of educators who teach university level courses, mentor dietetic interns or supervise service learning projects in nutrition and dietetics for school-age youth or adults.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorResearch
EducationMenu ChangeProgramming
Americas

The Environmental Food Crisis

The report summaries how climate change, water stress, invasive pests and land degradation may impact world food security, food prices and life on the planet. It also provides seven recommendations on how we may be able to feed the world in a more sustainable manner.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic Health
EducationPersonal Knowledge DevelopmentPolicy ChangeProgramming
Global

The Intergovernmental Panel on Climate Change

The IPCC helps to determine the state of knowledge of climate change. They create reports based around options for reducing the rate of climate change that are “neutral, policy-relevant but not policy-prescriptive”. There are recent food-system related reports relevant to sustainable food policy decisions. Available in English, Spanish, Russian, Arabic, and Chinese.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationPublic HealthResearch
Personal Knowledge DevelopmentPolicy ChangeProgramming
Global

Think & Eat Green at School

Think & Eat Green@School (TEGS) project has been working to improve food literacy amongst school-age children in the Vancouver School District since 2010. Their website offers a collection of downloadable resources including articles, case studies and videos intended to help educators in the North American context connect youth with food, nutrition and sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
EducationPolicy ChangeProgramming
Americas

Tips to Reduce Foodwaste

This resource is a quick guide to reducing food waste at the consumer level through purchasing, storing, packaging, and preparation. This resource also contains external resources, tools, and campaigns that can be used to also help reduce food waste.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodservice
Menu ChangePersonal Knowledge DevelopmentPolicy Change
GlobalOceania

United Nations Climate Change: e-learn courses

The United Nations Climate Change e-learn platform is a valuable resource for those looking to deepen their knowledge around specific sustainability and nutrition topics. The platform offers two dozen web-based courses that are self paced. Some are offered in Spanish, French, Portuguese, Chinese, Thai, Khmer and Arabic in addition to English and relevant topics include Sustainable Diet, Human Health and Climate Change, Gender and Environment, and Introduction to Sustainable Finance.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
Global

World Resources Report: Creating a Sustainable Food Future

The World Resource Institute has created an online synthesis report that reflects a variety of options to “achieve a sustainable food future by meeting the growing demands for food, avoiding deforestation, and reforesting or restoring abandoned and unproductive land—and in ways that help stabilize the climate, promote economic development, and reduce poverty”. Their report also contains five detailed courses of action that “focus on technical opportunities and policies for cost-effective scenarios for meeting food, land use, and greenhouse gas emissions goals in 2050”.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorFoodservicePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy Change
Global

Youth Food Movement: Australia

The youth food movement is a volunteer-based organization that aims to empower youth and young adults in nutrition and food. They believe in building a strong community with not only Australia, but with countries all over the world so they can learn from one another. Their projects are based around giving youth the voice, skills, knowledge, and opportunity to have a role in the future of the food system.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic Health
Personal Knowledge DevelopmentPolicy ChangeProgramming
Oceania

The Mexican Dietary and Physical Activity Guidelines: Moving Public Nutrition Forward in a Globalized World

This article contains a study based around the development and assessment of the Mexican food-based dietary and physical activity guidelines. These guidelines are designed to “go beyond” just promoting healthy and varied diet in fruits, vegetables, legumes, etc. but also include the social aspects of nutrition including eating with family and friends. Through these guidelines, individuals are indirectly having a positive effect on the enviornment due to the decrease in consumption of highly-processed foods.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorFoodserviceResearch
Menu ChangePersonal Knowledge DevelopmentPolicy Change
Americas

Marine Stewardship Council

The Marine Stewardship Council (MSC) is a third-party certification for sustainable seafood that assesses population health, impact on marine environment and management of fisheries around the world. MSC’s blue-fish label is intended to help eaters identify sustainable seafood. Their website offers information on the certification process as well as recipes, food guides, educational materials and support for supply chain actors about sustainable seafood in 18 languages.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodservice
EducationMenu ChangePolicy Change
AfricaAmericasAsiaEuropeOceania

Navdanya: Network of Seed Keepers and Organic Producers in India

Navdanya is a network of seed keepers and organic producers spread across 22 states in India. Navdanya has helped set up 122 community seed banks across the country, trained over 9,00,000 farmers in seed sovereignty, food sovereignty and sustainable agriculture over the past two decades, and helped setup the largest direct marketing, fair trade organic network in the country. Navdanya has also set up a learning center, Bija Vidyapeeth on its biodiversity conservation and organic farm in Doon Valley, Uttarakhand, North India. Navdanya is actively involved in the rejuvenation of indigenous knowledge and culture.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic HealthResearch
EducationPersonal Knowledge DevelopmentProgramming
AsiaGlobal

Nourishing Australia

Nourishing Australia is a decadal plan for the science of nutrition that aims to reduce the presence of the double burden of malnutrition in Australia through the use of a sustainable food system. This article emphasizes the relationship between nutrition and health, while identifying potential targets to reach in the food system to reduce the double burden while also helping the environment.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodserviceNutrition carePublic Health
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Oceania

Nutrition and Food Systems

The purpose of this report, created by the HLPE, was to “analyze how food systems influence people’s dietary patterns and nutritional outcomes”. The report also recommends programs and policies that are effective in having the “potential to shape food systems, contribute to improved nutrition and ensure that food is produced, distributed and consumed in a sustainable manner that protects the right to adequate food for all”. These findings are shown through various case studies throughout the report. Available in English, French, Spanish, Arabic, Chinese, and Russian.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic Health
Personal Knowledge DevelopmentPolicy ChangeProgramming
Global

One Blue Dot: Eating Patterns for Healthy and Sustainable Diets

This web-based toolkit offers a series of downloadable PDF resources outlining healthy eating patterns and sustainable diets in the European context. This includes evidence summaries, infographics, PowerPoint slides and meal swap ideas. Developed by the Association of UK Dieticians, it is intended for use by dieticians and nutritionists and clearly identifies ways that they can promote healthy and sustainable eating habits and diets, shift institutional practices and inform policy changes for a more sustainable food system.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityFoodservicePublic Health
EducationMenu ChangePolicy ChangeProgramming
Europe

Organics & Millets e-Platform

This is an e-platform run by the state government of Karnataka in Southern India to provide information and resources on organic standards and production and promote millet consumption and production.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodserviceNutrition carePublic Health
Menu ChangePolicy Change
Asia

Paniers des Menages

This article by Fédération Romande des Consommateurs reflects the price comparison of six different diets in Switzerland. This article also explains the economic benefit of following a more sustainable diet. This resource was made by a consumer association in Switzerland, and is only available in French.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodserviceNutrition care
Menu ChangePersonal Knowledge Development
EuropeOceania

PEN

Practice-based Evidence in Nutrition (PEN) is a web-based platform created by Dietitians of Canada that is available for members only and contains knowledge pathways (including evidence summaries, practice questions and answers, tools, etc.) for sustainable food systems, vegetarian/plant-based diets, etc., Many member organizations are ICDA members — check with your professional association about access to PEN.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
AmericasEuropeGlobal

Practice-Based Evidence in Nutrition: Backgrounder on Plant Based Diets and the Environment

PEN shares global resources for nutrition practice. This document reviews the available evidence on the relationship between plant based diets and the ecological environment. It helps to explain why plant based diets are receiving attention as for being more sustainable than other dietary patterns. It is written specifically for nutrition and dietetic professionals, and thus draws conclusions and forms recommendations in that context.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic Health
Personal Knowledge Development
AmericasEurope

Preparing the health sector for the global climate emergency

This articles describes cross-disciplinary efforts at Monash University (Australia) to educate health professionals to contribute the reductions in climate change. It draws links to the Eat Lancet report and its importance in acknowledging the impacts of climate change on the food system, outlines “10 ways hospitals can become more climate-friendly” and describes and links to research centres at Monash is focused on healthcare and environmental sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

FoodserviceNutrition care
Menu ChangePersonal Knowledge DevelopmentPolicy Change
AmericasEuropeOceania

Purchasing Power 101

Purchasing Power 101 is a report on lessons learnt from 8 projects funded by the J.W. McConnell Foundation to bring more local and sustainable food into hospital, school and campus institutional kitchens.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodservicePublic Health
Menu ChangePolicy Change
AmericasEurope

Rethinking Biodiversity Strategies

This report conducted by the Netherlands Environmental Assessment Agency in 2010 examines and compares eight strategies for reducing global biodiversity loss which include several food systems related interventions: closing the yield gap, reducing post-harvest losses, changing diets and reducing marine fishing efforts. It is an in-depth review useful for those assessing or providing evidence-based support for the impact of specific dietary shifts on biodiversity loss.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorPublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy Change

Role of Dietitians in Food Sustainability: Position of the Italian Association of Dietitians (ANDID)

This position paper by the Italian Association of Dieticians outlines the specific responsibilities of dieticians in working towards sustainable food systems. It is intended to stimulate critical thinking and promote “sustainability-responsible practices” amongst dieticians. It is a useful example of policy language that can be used to embed sustainability in nutrition and dietetics work.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationPublic Health
EducationPolicy Change
EuropeGlobal

Small Producers Organization (SPP)

The is the official website of the Small Producer Symbol (SPP) fair trade certification. It has content relevant to producers, businesses and consumers. It articulates the standards of and principles behind the certification as well as producer details and stories. It is accessible in Spanish, English and French.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorFoodservice
EducationMenu Change
AfricaAmericasAsiaGlobal

Sri Lanka: Guidelines for a Healthy Canteen in Work Places

These dietary guidelines were published by the Ministry of Health of Sri Lanka in collaboration with the WHO in 2013. They are intended for those running and eating in canteens in Sri Lanka and may be relevant to those interested in centring traditional, whole foods in institutional menus.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic Health
Menu ChangePolicy ChangeProgramming
Asia

Sri Lanka: Guidelines for a Healthy Canteen in Work Places (SINHALA VERSION)

This is a static resource published in 2013. It offers an industrializing nation perspective on dietary guidelines. These guidelines do not explicitly identify sustainability as a principle but centre traditional, local, seasonal, whole foods that can have sustainability as well as health benefits.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic Health
Menu ChangePolicy ChangeProgramming
Asia

Nutrition and food systems blog series

This blog series was created in order to “shine a light on the threats and opportunities for nutrition and food systems”. Some topics covered throughout this series include “COVID-19 implications of seafood and nutrition”, “How COVID-19 is changing the livelihoods and diets of vegetable producers in India” and many more. The various blogs cover topics surrounding local and global issues, and issues ranging from community to public health to areas of further research surrounding nutrition.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Global

Organic Farming Association of India

This organization aims to “promote nature-friendly, scientific, farming systems and practices that are economically viable, energy efficient, climate friendly and oriented towards the conservation of the environment and the empowerment of rural communities, building upon indigenous and traditional knowledge, skills and practices”. This resource targets multiple aspects of environmental and social sustainability that Dietitians-Nutritionists can use to help learn more about these complex topics, as well as use this information in their own practice.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic Health
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Asia

Save Food Share Food Share Joy

The Save Food Share Food Share Joy (IFSA) “is an initiative of the Food Safety and Standards Authority of India and Food Sharing Networks across India who come together to reduce food waste and hunger and to feed the needy and hungry with surplus food through structured systems”. It contains key objectives revolving around promoting food donations, encouraging businesses to donate, raising awareness of food waste and food loss and provide policies and programs that support reduction in food waste and food loss.

Transparency | Diversity | Dynamism | Evidence-based |

FoodservicePublic Health
Policy ChangeProgramming
Asia

Smart Food Initiative

This initiative was created in hopes to create a world where the food you eat is healthy, sustainable, and good for those who produce it. “Smart Food is one of the solutions that contributes to addressing some of the largest global issues in unison: poor diets (malnutrition to obesity); environmental issues (climate change, water scarcity and environmental degradation); and rural poverty”. It aligns with the global targets of Sustainable Development Goals 1, 2, 13, 5, 12, and 17.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic Health
EducationMenu ChangePersonal Knowledge DevelopmentPolicy Change
AfricaAsia

Fler gör Mer: Handlingsplan för minskat matsvinn 2030 [Swedish Action Plan for Reducing Food Waste]

English summary below.
Fler Gör Mer lägger ut en national handlingsplan för minskat matsvinn. Det är ett samarbete mellan Livsmedelsverket, Jordbruksverket och Naturvårdsverket, och sammanfattar kollectiva och individuella åtgärder som olika aktörer kan bidra.

This document lays out a national action plan for food waste reduction. It was produced through a collaboration between government agencies for food, agriculture and environment, and summarizes collective and individual actions that various actors can contribute.

Transparency | Diversity | Dynamism | Evidence-based |

FoodservicePublic Health
Policy Change
Europe

Food Climate Research Network (FCRN) Foodsource

This is a free resource created by the Food Climate Research Network to highlight the relationship between food, culture, health concerns, environment and sustainability. It is organized by chapters (overviews of key issues), building blocks (definitions of key concepts) as well as other resources. It is intended for use by individuals to build basic background knowledge on these topics.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge Development
Global

Food First NL

Food First NL is a non-profit organization that has been working for over 20 years to ensure that “everyone has access to affordable, healthy and culturally-appropriate food”. Their website outlines their wide range of food-related community initiatives including healthy corner stores, senior food skills program, institutional food work, food security programs and the St. John’s Food Policy Council. This resource offers a wealth of inspiring stories and practical guidelines for those interested in community-based SFS and nutrition work.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
Policy ChangeProgramming
Americas

Food Systems Academy

This website includes a series of videos and recorded lectures on various food systems related topics. The website is intended to “help you increase your understanding of our food systems. The contributors explore where our food systems came from, how they change, what the challenges are and how to meet them. Topics covered include biology for peace, business lobbying, farming, feeding cities, food regimes, gender, food and human security, future control of food, intellectual property, nutrition, poverty, public health, seeds, sustainable diets, right to food, thriving people, and transforming food systems.” It is curated by Geoff Tansey.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge DevelopmentPolicy Change
Global

Food Systems and Environmental Sustainability Role Statement

The Food and Environment Interest Group of the Dietetic Association of Australia has created a role statement to identify the many key roles a dietitian plays within the topic of environmental sustainability and food systems. This role statement defines the potential roles of dietitians, their broad area of knowledge, and “advocates for dietetic services” in a food system around environmental sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
GlobalOceania

Food Systems Dashboard

The Food Systems Dashboard combines data from multiple sources to give users a complete view of food systems. Users can compare components of food systems across countries and regions. They can also identify and prioritize ways to sustainably improve diets and nutrition in their food systems. In recent years, the public health and nutrition communities have used dashboards to track the progress of health goals and interventions, including the Sustainable Development Goals. It is intended for a variety of actors including policy makers and analysts, researchers, and students.

Transparency | Diversity | Dynamism | Evidence-based |

Public HealthResearch
Personal Knowledge DevelopmentPolicy Change
Global

FoodPrint

FoodPrint is a web-based resource that helps eaters understand what “it takes to get food from the farm to your plate.” It contains numerous resources based around both environmental and social sustainability topics and how nutrition plays a role in each.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic Educator
EducationPersonal Knowledge DevelopmentProgramming
Americas

FOODprints

FOODprints is a tool that contains multiple resources that are based around eating a more healthy and sustainable diet. Some documents within this resources are made for the Swiss population and also for nutrition professionals. There are 6 comics stories about sustainable and healthy diets: “trade-offs and synergies in English, German, French and Italian”.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorFoodservice
EducationMenu Change
EuropeGlobal

Foresight – La démarche prospective

The World Food System Center of EPF Zurich has conducted a study to “highlight and assess the Swiss food system”, and identify the consequences for the future of the food system in Switzerland. Using this Information about the food production system in Switzerland at global, national and local levels, they consider ways “for developing Swiss agricultural research and ensuring that its results can contribute to a sustainable Swiss food system”. Available in French, German, and Italian.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic HealthResearch
Personal Knowledge DevelopmentPolicy ChangeProgramming
EuropeGlobal

Fourchette verte, le label de l’alimentation équilibrée

Fourchette Verte is a project with a Swiss nutritional label used to help individuals identify healthy and sustainable food options in restaurants, as well as establishments that serve food to children and adolescents for sustainable eating. The label is created based on the Swiss food pyramid and is supported by registered dietitians. This resource is available in French, Italian, and German.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorFoodserviceNutrition care
Menu ChangePolicy ChangeProgramming
EuropeGlobalOceania

Global Nutrition Report

The Global Nutrition Report is a web-based, data-led assessment of progress towards and challenges in ending global malnutrition. It is produced annually by a stakeholder group consisting of government, donor organizations, civil society, multilateral organizations and business sector representatives. Country-level nutrition profiles and data as well as region-specific resources to help dieticians advocate for better nutrition outcomes through changes in policy and practice are available.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy Change
Global

Grow, Eat, Learn: A School Food Garden Program

Grow, Eat, Learn is a program of Nourish Nova Scotia, a non-governmental organization committed to equipping students with the skills to understand “what nourishment means to the body, what local farmers mean to the economy and how to connect the dots between farm and table.” The website contains resources, best practice guidelines, and opportunities for peer sharing amongst schools running food gardens in Nova Scotia, Canada. Many of the resources may be relevant to those interested in the potential of school gardens to support health and sustainability in similar socio-cultural contexts.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
EducationProgramming
AmericasEurope

Handbok för Minskat Matsvinn [Swedish Handbook for Reduced Food Waste]

English summary below.
De offentliga måltidsverksamheterna har en viktig roll i svinnarbetet, och kan vara goda förebilder för sina matgäster. Livsmedelsverket tagit fram den här handboken för att stödja dem. Den bygger på den så kallade Göteborgsmodellen för mindre matsvinn, som har visat sig vara en fungerande modell där verksamheterna har lyckats halvera sitt matsvinn. I handboken finns avsnitt om tallrikssvinn, konsumtionsmätning och Livsmedelsverkets nationella mätmetod för matsvinnsmätning.

The public sector plays an important role in food waste reduction, and as a role model for consumers. This handbook (currently only available in Swedish) builds on a successful model in Gothenberg, and includes educational chapters that food waste at different points in the food service chain, as well as national measurement method for tracking.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodservice
Menu ChangePersonal Knowledge Development
Europe

High Level Panel of Experts of Food Security and Nutrition Reports

This webpage contains numerous reports ranging from sustainable forestry to sustainable to sustainable agriculture to food losses and its impact on food security, nutrition, and food systems. These reports are available in English, French, Spanish, Arabic, Chinese, and Russian.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationDietetic EducatorPublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Global

Little Green Thumbs

Little Green Thumbs is web-based program created by Agriculture in the Classroom and funded by industry partners. It is intended for Canadian teachers to implement a ‘garden-in-a-box’ into their classroom for students to learn the skills and value of growing and consuming nutritious food.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
EducationProgramming
Americas

Local Harvest

Local Harvest is a web-based directory of over 40,000 family farms, farmers’ markets and other locations to access local, sustainable food in North America created to connect “people looking for good food to farmers who produce it.”

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityFoodservice
EducationMenu ChangeProgramming
Americas

Food Guidance of the Secretary of Health

This resource supports the consumption of a more highly nutritious diet that meets the needs of individuals based on a variety of factors such as age, gender, physical activity etc. The promotion of a plant-based diet helps make a positive impact on environmental sustainability and social sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic Health
EducationMenu ChangePolicy Change
Americas

GPP Good Practice

This resource includes various tools and external links surrounding environmental and social sustainability in unique areas such as buildings, office supplies, transport, furniture, food and catering services, etc. This resource allows for a deeper look at the small and big impact not only nutrition can have on sustainability, but also how Dietitians-Nutritionists can have on other aspects of a workplace.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Global

Jamaica Nutrition

This website contains valuable information around targeting the nutritional knowledge of students, institutions, and the general population. The main concern that this network targets is the “accuracy and currency of nutrition information that reaches the public and that impact the nutrition of students, both inside and outside the classroom”. This network works by collaborating with “teachers, nutrition advocates and strategic partners” in order to increase the amount of nutrition knowledge in the public including processes for sustainability.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
EducationPersonal Knowledge DevelopmentPolicy ChangeProgramming
Americas

Latest news and views on COIS-19, food systems and nutrition

Nutrition Connect has created a blog focused around the impact of COVID_19 on a South Africa township at a community nutrition level. The blog touches on important topics including food insecurity, vulnerable populations and the impact COVID-19 is having on the amount of nutritious food that is available. The blog discusses the pros and cons of three innovated community approaches that involve food parcels, vouchers, and community kitchens.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic HealthResearch
Personal Knowledge DevelopmentPolicy Change
Africa

Australian Food Sovereignty Alliance

This alliance is a farmer-led organization that is continuously working towards a food system where they have control over their food. The goal of this alliance is to “create an equitable, sustainable and resilient food system for all Australians”. This is a good source for learning about food sovereignty and producers’ perspectives.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
Policy ChangeProgramming
Oceania

Cardinia’s community food strategy

The community food strategy set in Cardinia “outlines the community’s vision for a healthy, sustainable, delicious and fair local food system” alongside a detailed strategy of actions and roles. With support and contribution from council, partner organizations and residents of the community, the strategy revolves around five main community food strategies to achieve this vision. This could provide a useful example for nutrition and dietetics professionals engaged in local food policy work.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic Health
Personal Knowledge Development
Oceania

Class Central: 100+ Free Online Courses Around the UN’s Sustainable Development Goals

Class Central is an online database of free online courses run by a small company with a mission to make education accessible. This listing contains 100+ courses relating to the UN SDGs, several of which are of direct relevance to health and sustainability topics such as organic farming, sustainable livestock management, post-harvest loss prevention, feeding the planet, etc. Details vary by course but most run for 4-8 weeks and have instructors who provide feedback. Some are not accessible from all geographic regions and payment is required to receive an official certification. See the Professional Development section of the Toolkit to access a short list of the courses we suggest are most relevant to nutrition and dietetics professionals interested in sustainable food systems.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorPublic Health
EducationPersonal Knowledge Development
Global

Climate and Health Alliance (CAHA)

This charity was created as a response to the 2009 Lancet journal, as they issued a call for a public health movement that “framed the threat of climate change for humankind as a health issue”. The CAHA works towards creating a powerful health sector both internationally and nationally to slow the impact of climate change. The CAHA has various projects, campaigns, and resources that cover various topics of climate change.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityPublic Health
Personal Knowledge DevelopmentPolicy ChangeProgramming
Global

Climate Change and Food Systems

Climate Change and Food Systems is a critical overview of the relationship between food systems and climate change published in the journal Annual Review of Environment and Resources in 2012. It highlights the distribution of climate-related impacts on food security across the globe and identifies opportunities and challenges for mitigation and adaptation.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic HealthResearch
EducationPersonal Knowledge Development
Global

Climate change and variability: What are the risks for nutrition, diets, and food systems?

This report provides a thorough and systematic update on how climate change, and climate disruption, are impacting nutrition and food systems outcomes, and vice versa. It is a discussion paper of the International Food Policy Research Institute. The report provides climate-smart, nutrition-sensitive interventions at many places in the value system, with a specific focus on how they will improve food security and nutrition outcomes for the most vulnerable populations globally — low-income, rural food producers. It is an excellent document for those who would like to gain a sophisticated understanding of the climate-nutrition relationship, in particular those who work with low-income, rural food producers, or are concerned with how their food and dietary policies are impacting this population at a global scale.

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorPublic HealthResearch
Personal Knowledge Development
Global

Climate Change: Unpacking the Burden on Food Safety

This report examines the evidence for the impact of climate on food safety, which receives much less attention than food production. It includes a summary of the evidence and issues for: foodborne pathogens, parasites, algal blooms, heavy metals, pesticides, micotoxins, etc. As such it is an excellent reference document for those working in food supply chains (industry, food service, etc.) and food services, who are engaged in policies and protocol development. It has particular relevance to those working with clients with compromised health status (food service in hospital or long term care).

Transparency | Diversity | Dynamism | Evidence-based |

Dietetic EducatorFoodserviceNutrition careResearch
Menu ChangePersonal Knowledge Development
Global

Coming to Grips with Food Waste

This article provides a high-level description of the impact of food waste at the hospital foodservice level and its impact on the environment. It is a good example for those interested in institutional food waste reduction policy and programming. The author describes a program adopted (the Recycle Food Project) by the Royal Children’s hospital to minimise food waste through recycling “unserved shelf-stable foods and cutlery … back into the kitchen and used first at subsequent meal times”. The article includes an interactive component that allows individuals to understand how much food waste is produced, but is limited to Australia.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodserviceNutrition care
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Oceania

Dietary Change Scenarios and Implications for Environmental, Nutrition, Human Health and Economic Dimensions of Food Sustainability

This article discusses a study that identifies the impact of nine varying diet scenarios on economic and environmental sustainability, as well as the implications on human health. This study uses a multi-indicator analysis to help create a more thorough and accurate understanding of the results, and therefore more specific implications.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodserviceNutrition carePublic Health
Menu ChangePersonal Knowledge Development
Global

Dietary Guidelines for the Brazilian Population 2014

The Dietary Guidelines for the Brazilian population, available in Spanish, Portuguese and English, encompass biological, social, cultural, economic and political aspects of healthy diets and sustainability. They highlight the rapid changes in dietary patterns and food systems being experienced by ‘economically emerging countries’ and offer guidance on healthy dietary patterns. It has been celebrated for its principle-based and holistic approach. Many of the principles align with sustainable dietary advice.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityFoodservicePublic Health
Menu ChangePolicy Change
Americas

Eat Lancet Report: Healthy Diets from Sustainable Food Systems

This report is a summary of the recommendations made by the Eat Lancet Commission regarding “global scientific targets for healthy diets and sustainable food production”. It identifies target quantities of various foods to optimize health and sustainability benefits along with various strategies for making these dietary shifts. It is intended for individuals at all levels of the food system from eaters to health professionals.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodservicePublic Health
EducationMenu ChangePersonal Knowledge DevelopmentPolicy Change
AmericasEuropeGlobal

Environmental Sustainability of Hospital Foodservices across the Food Supply Chain: A Systematic Review

This journal article is a review of sustainability practices across the food supply chain in hospital food services in multiple countries. It analyzes the role nutrition professionals and dietitians play in implementing sustainability practices in clinical institutional foodservice settings. Access to the Journal of the Academy of Nutrition and Dietetics is required to read the full article. Reference: Carino, S., Porter, J., Malekpour, S., & Collins, J. (2020). Environmental Sustainability of Hospital Foodservices across the food supply chain: A systematic review. Journal of the Academy of Nutrition and Dietetics. DOI: https://doi.org/10.1016/j.jand.2020.01.001

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationFoodserviceNutrition care
Menu ChangePolicy Change
Global

Feeding 9 Billion

This online resource, hosted by University of Guelf in Canada, is a useful resource for learning about the complexity of food security and how sustainability relates to food systems. There are a number of free resources on this site, including introductory videos, a downloadable card game, a food crisis graphic novel, and an audiodrama. More interesting resources are coming online soon! This resource would be useful for dietitians in a variety of roles, and likely most useful for people engaged in educational activities.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorPublic Health
EducationPersonal Knowledge Development
AmericasGlobal

Find your Way Guide

Find Your Way is a food guide created by the Swedish Food Agency, Livsmedelsverket, to help Swedish citizens develop good dietary habits that benefit both human and environmental health. It emphasizes a holistic approach to food that is both sustainable and nutritious along with lifestyle choices for good health.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityFoodservicePublic Health
Menu ChangePolicy Change
AmericasEurope

Correct Feeding Guide (IMSS)

This resource provides support and guidance for the consumption of food at its natural form. The promotion of natural, whole foods described in this resource is used to target the prevention of overweight and obesity. A food system that systematically undermines health, or that creates structural obstacles to human health, such as obesity, is not sustainable. This resource can help move a sustainable food system is a positive direction.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodserviceNutrition carePublic Health
Menu ChangePolicy ChangeProgramming
Global

Cultivating Sustainable, Resilient, and Healthy Food and Water Systems: A Nutrition-Focused Framework for Action

This article explains the importance Dietitians-Nutritionists play in having a positive impact on sustainable food and water systems. It provides information and tips on various actions that can be taken to support a sustainable food and water system, reinforcing that they are “not a specialized practice are, they are central to the profession” of nutrition.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Americas

Eat Right During COVID-19

The Eat Right During COVID-19 book resource contains information on how to practice proper food safety, hygiene, and nutrition guidelines that are sustainable and attainable during the COVID-19 pandemic. “It also includes tips on personal and surrounding hygiene, nutrition tips, SOPs of food service establishments as well as community kitchens”. In addition, the book touches on some common myths and enlightens the truth behind them.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityDietetic EducatorFoodserviceNutrition carePublic Health
Menu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
AsiaGlobal

Eat Right India

This web-based resource has a great deal of information surrounding eating healthy and safe in a sustainable way. The website also contains many resources such as the Eat Right toolkit, recipes for a healthy and sustainable diet, as well as support system recommendations.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
AsiaGlobal

Eco-smart food choices

This web-based resource providence guidance and additional resources surround the environmental impact of food and how individuals can make smarter, more sustainable choices with food. Specifically, “how to reduce the negative effects on the environment”.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityFoodservicePublic HealthResearch
Menu ChangePersonal Knowledge DevelopmentPolicy Change
Global

European Dietetic Action Plan

This action plan focuses on using the expertise, skills, and knowledge from dietitians to help promote, educate, and support sustainable, healthy living through nutrition. The objectives of the action plan revolve around investing in dietitians at a national, organization or local level to help increase collaboration amongst stakeholders at the community and clinical levels to support a more sustainable lifestyle.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic Health
Menu ChangePolicy ChangeProgramming
Europe

Responding to crisis in a South Africa township: community innovation for nutritious food in the time of COVID-19

Nutrition Connect has created a blog focused around the impact of COVID_19 on a South Africa township at a community nutrition level. The blog touches on important topics including food insecurity, vulnerable populations and the impact COVID-19 is having on the amount of nutritious food that is available. The blog discusses the pros and cons of three innovated community approaches that involve food parcels, vouchers, and community kitchens.

Transparency | Diversity | Dynamism | Evidence-based |

CommunityPublic HealthResearch
Personal Knowledge DevelopmentPolicy Change
Africa

Healthy Land, Healthy People: Building a better understanding of sustainable food systems for food and nutrition professionals

Healthy Land, Healthy people is a primer to understand sustainable food systems in the US context created by the American Dietetic Association in 2007. It summarizes ideas and available resources for American dieticians to influence food systems by incorporating sustainability into multiple areas of their practice.

Transparency | Diversity | Dynamism | Evidence-based |

AdministrationCommunityDietetic EducatorFoodserviceNutrition carePublic HealthResearch
EducationMenu ChangePersonal Knowledge DevelopmentPolicy ChangeProgramming
Americas

Tag Legend

A Dietitians-Nutritionist is a professional who applies the science of food and nutrition to promote health, prevent and treat disease to optimise the health of individuals, groups, communities and populations. Roles and activities vary by country, and personal interpretation. We have tried to create categories that are practical globally. These definitions and role divisions may not match the standard in your country.

Role: your overarching practice area

Administration: Managing organizations or departments; leadership roles

Community: Supporting community-based organizations such as sports and recreation, schools, non-profits, and in people’s homes to provide

Dietetic Educator: Supporting nutrition and dietetic training in undergraduate, post-graduate, or internship/practicum settings

Food Service: Planning nutritious menus and meals for groups that are prepared and delivered safely

Nutrition Care: Assessing and recommending dietary plans for individuals

Public Health: Assessing the needs of population groups and promoting health

Research: Planning and directing research that increases knowledge in the field

Activity: your main activities or knowledge needs

Education: Support for educating others about sustainable food systems

Menu change: Suggestions for more sustainable foods, substitutes, and/or diets

Personal Knowledge Development: Add, modify, or develop a new understanding around sustainable practices and a nutrition professional’s role within a sustainable food system

Policy development: Develop new or change current policies, practices, or protocols supporting sustainable food systems

Programming: Modify or create new programs or initiatives to introduce sustainable practice that have a positive effect on the food system 

Geographic Region: where in the world you practice

Africa: Northern Africa; Sub-Saharan Africa

Americas: Latin America and the Caribbean; North America

Asia: Central Asia; Eastern Asia; South-eastern Asia; Southern Asia; Western Asia

Europe: Eastern Europe; Northern Europe; Southern Europe; Western Europe

Global: Perspective relevant to all regions

Oceania: Australia; New Zealand; Melanesia; Micronesia; Polynesia