The ICDA SFS Toolkit awarded a total of 12 Nutrition/Dietetic Associations (NDAs) grants from 2022-24. For more information about the grants see: NDA Sustainability Grants. These are the second set of grants that were awarded in 2023 and finalized in 2024.
🇳🇬 The Dietitians Association of Nigeria (DAN)
DAN is increasing the knowledge of local dietitian-nutritionists about indigenous foods to promote consumption as part of a sustainable diet. The study was carried out in the six geo-political zones North Central, North East, North West, North South, South East South West and South South of Nigeria. The study highlights the available and diverse indigenous foods across the zones including fruits and leafy vegetables, cereals/grains, roots and tubers, and spices. It enumerates the importance of indigenous foods as well as current threats to local food systems and makes recommendations on how to preserve our food heritage.
It was deduced that despite the differences in the types and varieties of indigenous foods found in different localities or cultures in Nigeria, only 8.4% of six hundred and five respondents had a high consumption of indigenous foods, 4.3% moderate, and 87.3% had low consumption of indigenous foods.
The benefits of producing and consuming indigenous foods have been shown in this work. Some of these local foods, however, are getting eroded due to various challenges. Consequently, the Dietitian-Nutritionists in Nigeria through this work are called to action to ensure that indigenous foods are consumed, as well as to achieve a sustainable, equitable food system for Nigerians.
This link is for a 1-page flyer summarizing the study on Indigenous Foods in Nigeria.
🇿🇦 Asssociation for Dietetics in South Africa (ADSA)
South Africa generates approximately 10 million tonnes of food waste throughout the supply chain each year. The project aimed to increase the knowledge and awareness of local nutritionists and dietitians on household and 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 Dietitians 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 and a “Compleating” (complete eating) zero-waste recipe book for consumers. These resources are shared here to further promote sustainable zero-waste food practices.
Contacts:
Dr Ashika Naicker ashikan@dut.ac.za
or the President of the Association for Dietetics in South Africa, ADSApresident01@gmail.com
🇱🇰 Dietitians’ Association of Sri Lanka (DiASL)
DiASL reduced food waste and associated food costs in selected hospitals by 33% within 12 months through the development and introduction of a “Minimum food waste tool kit.”
- Staff Training: A comprehensive training program equipped food and beverage staff with skills in disease-specific diets, natural flavor enhancement, and standardized portion control. Ward coordinators and nursing staff were educated on effective communication and supporting patients’ nutritional needs, and chefs and kitchen helpers were guided in preparing visually appealing, disease-specific meals in correct portion sizes to suit patient requirements.
- Raising awareness: A short video was displayed in the patient waiting area on the impact of edible food waste and the importance of sustainability. Watch the video here.
- Screening and Monitoring Tools: The toolkit incorporated a validated Visual Analog Scale (VAS) appetite screening tool, aligned with the Functional Assessment of Cancer Therapy (FACT), to identify patients with reduced appetite. Combined with malnutrition screening, these tools facilitated the development of tailored dietary plans to address individual nutritional needs effectively.
- Customized Nutrition Plans: Personalized meal plans were designed based on patient preferences, medical conditions, and appetite levels. The flexibility of portion sizes and meal options, along with adjustments in texture and flavor helped improve patient satisfaction and compliance with their dietary regimens.
- Real-Time Food Waste Monitoring: The toolkit used digital imaging and the modified Comstock method for accurate visual assessment of leftover food, providing insights into waste patterns. Weekly tracking of garbage bin usage further helped measure the impact of the toolkit, highlighting significant reductions in food waste.
Notable Outcomes
- Waste Reduction: Implementation of the toolkit reduced the number of food waste bags used in a 100-bed hospital by 33%, from 60 to 40 bags weekly.
- Improved Patient Compliance: Approximately 70% of patients with reduced appetite completed their meals, significantly decreasing waste.
- Operational Efficiency: Enhanced meal preparation and delivery processes led to better alignment with patient needs and reduced waste.
Challenges and Future Directions: Despite the toolkit’s success, challenges persist, such as limited dietitian resources as personalized care requires significant time and effort. Proposed solutions include integrating AI-driven meal planning tools and increasing the dietitian workforce. Accurate waste segregation remains another hurdle, with issues stemming from non-edible waste and external food contributions, necessitating improved segregation systems and patient education. Future efforts will focus on adopting advanced technologies, expanding staff capacity, and refining food service systems to enable broader implementation across hospitals in Sri Lanka.
Conclusion: The Minimum Food Waste Toolkit sets a benchmark for sustainable healthcare practices, aligning with global efforts to minimize waste and enhance operational efficiency. By addressing environmental and nutritional concerns, this initiative demonstrates how Sri Lanka’s healthcare sector can lead by example, inspiring similar reforms across the country and beyond.
Submitted by Ms. F.A.Z. Firouse, President of the Dietitians’ Association of Sri Lanka. Contact: FirouseAmal@gmail.com
Questions? Ideas? Feedback? Contact: ICDAsfs.coordinator@acadiau.ca
The ICDA SFS Toolkit is made to be used & shared freely.
Please cite the authors of the resources you use, and the ICDA SFS Toolkit if you are able:
InternationalDietetics.org/Sustainability
