Case Studies

The case studies below are examples of existing work integrating sustainability and nutrition in practice. We share them in the hope that they inspire you in your efforts to apply sustainability to dietetic practice and enable peer-to-peer learning around practical challenges and successes. We hope that they help contextualize the application of sustainability through regionally- and culturally-relevant examples. Each case study shares the story of a particular initiative, program, document or organization from various parts of the world, highlighting key learnings and takeaways.

ICDA members who participated in the Delphi-inquiry research (that provided the foundation for this toolkit) identified specific barriers that Dietitians-Nutritionists face in integrating sustainability. Each case study is tagged to indicate which of these specific barriers the example addresses to help you identify cases that are most relevant to your particular situation.

1. Profits as priority
2. Food safety
3. Different trends between regions: industrialized, capitalist systems versus lack of infrastructure, processing, and storage
4. Food prices
5. Environmental degradation
6. Professional culture and change, and
7. Finding common ground.

Contact information for organizations or people are included in each case—please use this to initiate direct contact, discuss specific issues and opportunities, and deepen your learning.

If you would like to submit your case study you can do it in several ways:

• 💻 Email the ICDA Coordinator: ICDAsfs.coordinator@acadiau.ca
• ⌨️ Submit an example of Sustainability in Practice in our Community of Practice (COP)
• 🖥 Share in our Discussion Forum in the COP

Feedback? Questions? Ideas? Contact the ICDA SFS Coordinator:  ICDAsfs.coordinator@acadiau.ca