NDA SFS Toolkit Grants

The third round of NDA SFS Toolkit Grants is OPEN!
✍🏽 Applications are due by 2024 January 15 ✍🏽

Read the grant’s aims, criteria, and application form, then discuss with your ICDA member Nutrition / Dietetic Association (NDA) and apply!

Have an idea you want feedback on? Send us your draft application in December and we can review it with you so you are ready for the deadline in January.

Seven NDAs were awarded Sustainable Food Systems (SFS) Toolkit grants in 2022 and 2023. See below for their progress / results.

Overall the grants aim to:
➛ Increase diversity of perspectives, languages, and cultures shared in the ICDA SFS Toolkit
➛ Spread sustainability (see SFS Learning Modules)
➛ Maximise participation and learning among your NDA members
➛ Produce new tools and/or learning from the ICDA SFS Toolkit
➛ Increase sharing on solutions and practical implementation for a wide variety of Dietitian-Nutritionists

4 grants were awarded in 2022 September:

🇦🇺 Australia created PlanEATary Quest to promote planetary health, one bite at a time.

  • The PlanEATary Quest encourages dietitians to choose their own adventure to modify your own diet-related practices in line with current evidence regarding planetary health outcomes. 

Step 1: Complete the quiz – Complete a 12-question PlanEATary Quiz to see where you’re kicking goals, and where you can improve.

Step 2: Design your Challenge – Select from over 100 tasks to design a challenge that will help you improve your score. We suggest choosing 3 – 10 tasks, focusing on the questions where you scored the lowest on the Quiz.

Step 3: Complete your Challenge – Time to get your hands dirty! Spend 2-3 weeks completing your chosen tasks. As you go, you may like to reflect on what helps or hinders your quest for planetary health (see below).

Step 4: Repeat the Quiz – Repeat the PlanEATary Quiz to see whether you’ve improved your score, and are interacting with our food system in a more sustainable way.

  • This grant was managed by Dr Liza Barbour and Sandy Murray, both active members of Dietitians Australia’s Food and Environment Interest Group. They established a working group of 7 members and met monthly for the first 8 months of this project, during which time we reviewed the existing materials (the ‘Eco Friendly Food Challenge) and based on our expertise in the field, developed an updated, evidence-based version.
  • The PlanEATary Quest was piloted with a group of practising dietitians and health promotion practitioners (n = 47) from Sept – Nov with group of 5 Masters of Dietetics during their 8-week public health placement. They recruited PlanEATary Quest participants, monitored their level of engagement throughout the intervention, and followed up with a series of interviews and focus groups (n = 14). See the infographic of key findings from this pilot.
  • While their placement focused on more ‘process evaluation’ they will also be analysing and writing up further results for publication in early 2024. A pilot with nutrition and dietetic students is planned for February – June 2024.

🇩🇪 Germany increased awareness for German speaking dietitians in Germany, Austria, and Switzerland towards sustainable achievements in the field of nutrition and dietetics and how to present these within the ICDA SFS-Toolkit. (2022 Sept – 2023 Aug)

  • Manuela Thul led the project and produced a number of products in a participatory manner, and spread them via the toolkit and local structures such as: Webinars, Social media, NDA congress, and reaching out to schools and universities.

🇬🇷 Greece is improving and spreading the “Straight from Nature” YouTube Channel which teaches about foods as they come from nature in a comprehensive way aiming to support food sustainability.

  • The grant will help expand the work by increasing the number of videos / products and reaching bigger audiences.
  • Her last two videos have already more than doubled the number of viewers.

🇪🇸 Spain worked on a project titled” “Transitioning to sustainable diets: a tool to identify people’s barriers and motivators for following a sustainable diet”.

  • Júlia Muñoz-Martínez led the development and validation of a questionnaire to identify the motivators and barriers for following a sustainable diet among Spanish citizens sensitive to socioeconomic differences.
  • The tool is called the SALSA questionnaire (Sustainability and Healthy Diets, as its acronym in Spanish) and intends to provide the means for dietitians, and other stakeholders involved in public health, for the development of interventions aiming to equitably promote healthy and sustainable diets.
  • The process was to identify all the barriers and facilitators for following a sustainable diet among different socioeconomic groups in Barcelona in order to develop a first draft of SALSA. This was administered to 9 Spanish experts in the fields of sustainability, nutrition (including a member from the Spanish NDA), psychology, and sociology to validate the content. By 2023 March, the survey pre-test was done with citizens from the city of Barcelona and its urban surroundings through 3 focus group discussions and 5 individual interviews.
  • Between April and June they administered the online survey to a sample of more than 700 citizens across Spain.  They then conducted data cleaning and psychometric analysis (item reduction, extraction of factors, test of dimensionality, test of reliability, and test of validity).  Exploratory Factor Analysis revealed four final dimensions of the SALSA questionnaire, which corresponded to: personal factors, external factors, sociocultural factors, and consumption of animal and plant-based protein. These dimensions were validated through Confirmatory Factor Analysis. 
  • The final SALSA questionnaire investigates the barriers and facilitators for people to adhere to a sustainable and healthy diet through a set of 28 questions, grouped into four dimensions (listed above). Respondents are asked to rate their level of agreement on a scale from 1 to 5, with 1 indicating ‘completely disagree’ and 5 indicating ‘completely agree.’ This tool is a step forward towards the promotion of SHD as it can be applied in multiple scenarios. It could be used in the planning and assessment of interventions with such aim, as well as by dietitians in one-to-one consultations at the individual level.
  • Watch this space! This tool will be uploaded on the internet and shared within this toolkit. The developers plan to track how many dietitians are using the online tool and the impacts of its use.

3 grants were awarded 2023 January:

🇳🇬 The Dietitians Association of Nigeria (DAN) is increasing knowledge of local dietitian-nutritionists about indigenous foods to promote consumption as part of sustainable diet. In their first 6 months of implementing the grant they have:

  • Held a series of meeting with the DAN Council to brief them on the project and formed a project committee with terms of reference and reporting forms. Key members of the DAN Council and coordinators from the six (6) geographical regions of Nigeria. Virtual meetings and discussions are being held via various platforms including WhatsApp.
  • Developed a questionnaire, including pretesting and validation, to collect and collate the varieties of foods indigenous to each region. A virtual meeting was held with all DAN members encouraging them to complete questionnaire.
  • Energy and nutritional values of identified indigenous foods are being calculated and their culinary details are being compiled by the regional /state chapters. It was observed from the responses, that many nutrient-dense foods indigenous to various regions are on the verge of going extinct. Suggestions on how to reawaken interest in their cultivation and preparations using improved recipes are being gathered.
  • The end aim is to: 1) Develop a printable resource for dietitian-nutritionists that documents variety of foods indigenous to each region according to each food group in the national dietary guidelines and presents relevant nutritional and culinary information. 2) Hold a webinar to share the resource with DAN State chapters. 3) Conduct community dialogues for CBOs by regional chapters.

🇿🇦 South Africa generates approximately 10 million tonnes of food waste throughout the supply chain each year. The aim of the project is to increase knowledge and awareness of local nutritionists and dietitians on household food waste as well as institutional food waste to promote literacy on food waste among consumers and institutional managers.

  • The Sustainable Development Goal 12.3 target is that by 2030 we should halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.
  • A symposium was held at the 2023 Nutrition Congress which 48 Nutritionists and Dieitians attended. Each received a multi-lingual food waste awareness infographic created by the project, which was also shared at a conference exhibition stand.

Dietitians and nutritionists can use the infographic with consumers to improve food literacy on household food waste that documents household food waste breakdown (amount, types of foods, cost and environmental impact) and how to reduce household food waste through cook smart tips, zero waste recipes, upcycling etc.

Participants were encouraged to complete the ICDA SFS online modules through a powerpoint explaining how to navigate the toolkit.

The presenters also developed other tools, including plantable coasters with zero-food waste messages.

🇱🇰 Sri Lanka is working to reduce food waste and associated food costs in (selected) hospitals by 30% within 12 months through the introduction of the food waste tool kit.

  • They are developing and introducing the “Minimum edible food wastage tool kit” for dietitians to introduce the environment sustainable diet concept, building on tools already developed. The tool will be shared in ICDA SFS Toolkit for wider share among the members.  So far they have:
  • Obtained ethical clearance from the Wayamba University of Sri Lanka and the selected hospital administrations. Trained Dietitians in food Inventory management and meal costing with an executive chef and a food supply management executive for Sri Lankan Dietitians. Conducted pilot studies in Surgical hospitals and multi-speciality hospitals on how to implement waste tracking systems to monitor and analyze food waste patterns, identify areas for improvement, and set reduction targets.
  • Started to develop educational materials to raise awareness among patients, staff, and visitors about the importance of food waste reduction and provide tips for mindful eating. A video clip is to be developed to display on television in the patient’s room, at the admission counter, in patient’s lobby area, and will be sent as a WhatsApp app message to the patient’s personal phone. The Council of Dietitians’ Association of Sri Lanka requested to implement the program with minimum paper usage or paper-free, thus education materials will be digital flyers/leaflet or video clips.
  • Conducted meetings to implement effective communication and collaboration strategies with kitchen staff, hospital administration, and other stakeholders to integrate waste reduction into healthcare operations. Officially contacted the HR team of other selected hospitals to include staff training on food waste management in their monthly training calendar.
  • Next steps: Prior to the implementation of the “Minimum edible food wastage tool kit” A patient’s appetite screening tool needs to be developed and used by dietitians. Questions for the first version of the validation of the patient’s appetite screening tool is under development by the authors in consultation with practicing dietitians in Sri Lanka. It may be completed in the 2nd week of October 2023.

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