Podcasts, Webinars, Websites, Workshops

These are all generally online sources of information. We try to indicate if there is a cost and try to keep updating the information as it changes. Please lets us know if any link isn’t working, or if you have something to add.

  • Webinars and Podcasts are short (generally less than 1 hour) video and audio recordings related to sustainable food systems (SFS).
  • Workshops vary in length but are general a few hours to a few days.
  • Websites have multiple resources valuable to Dietitians and Nutritionist (documents, webinars, podcasts, workshops, courses, tools, etc.)
Feedback? Questions? Ideas? Contact the ICDA SFS Coordinator:  ICDAsfs.coordinator@acadiau.ca

Podcasts | Webinars | Websites | Workshops


Voices: Stories about Practice in Sustainable Nutrition
with Roxane Wagner, host

In this podcast we share stories of nutrition and dietetic role models from around the world who are trailblazers working to deepen connections between people and food systems and educate tomorrow’s dietitians for the realities they will face. We hope to inspire ideas, spark discussion forum conversations and action, and consider new ways to address existing challenges. Though the effort is supported by ICDA, the views expressed in the podcasts are not necessarily shared by ICDA. You can listen on many platforms: Anchor FMGoogle PodcastsPocket CastsRadio PublicBreaker Blog (need to sign up to access)Spotify


Real Food Reads
with Real Food Media

Real Food Reads is a long-standing book club and podcast, interviews the authors of today’s most important books at the intersection of food, politics, and culture.

Real Food Media believes each one of us has a story to tell, and that sharing our stories strengthens our communities and our movements. The podcasts are free and available on many different podcast services. Real Food Media offers you the inspiration you need to build your own food activist toolkit.

free recorded to listen to anytime

with Real Food Media

Foodtopia showcases the stories of workers, farmers, healers, ecologists, BIPOC (Black, Indigenous, and people of color), womxn, and community organizers who are growing food & cultivating utopia.  

Real Food Media believes each one of us has a story to tell, and that sharing our stories strengthens our communities and our movements. The podcasts are free and available on many different podcast services. Real Food Media offers you the inspiration you need to build your own food activist toolkit.

free and available on many different podcast services

Sustainable Stories Podcast
with SAGE Sustainable Solutions Consulting

The Sustainable Stories podcast was launched in early 2021as an effort to share stories around people who are making the world more “sustainable, equitable and healthy place to live”.  Join Jenna Englot (Master of Environment and Sustainability), and Roxane Wagner (Registered Dietitian, Canada) every Tuesday for a new episode of the Sustainable Stories Podcast brought to you by Sage Sustainable Solutions Consulting! Available on SpotifyApple Podcast or online.


Feed: A Food Systems Podcast
with Table

Feed is a podcast series created by Table in collaboration with University of Oxford, the Swedish University of Agricultural Sciences (SLU), and Wageningen University. Hosts Matthew Kessler and Samara Brock aim to fill the gap of the future of food by “exploring the evidence, worldviews, and values that people bring to global food system debates”. This series will also feature individuals who are passionate about the food system right now and into the future. Episode one: “Ken Giller on the Food Security Conundrum” is now live. New episodes will be posted every Thursday. Available on: Spotify, Apple podcast, Google Podcast, etc.


Behind the Bio: From Dietitians of Canada (2020 last episode)
with Cristina Cicco

This podcast ran from 2017-2020 and are still accessible and valuable. Host Cristina Cicco discusses the real-life experiences of dietitians including some on Sustainable Food Systems including: Sifting through Sustainability with Liesel Carlsson; Integrating Indigenous knowledge into practice with Kelly Gordon, RD, who is part of the Nourish Leadership community of practice to transition towards health care systems that are more preventative, equitable and sustainable; and Behind the scenes of Behind the Bio with host Cristina Cicco who share favourite moments from seasons 1 & 2 and what it’s like to be a podcast host.


Food Sleuth
with Melinda Carr Hemmelgarn, M,S., R.D.

Food Sleuth Dietitian Melinda Hemmelgarn helps listeners “think beyond their plates,” to connect the dots between food, health and agriculture, and find food truth. She encourages critical thinking for food system literacy. Food Sleuth Radio interviews leading experts on food, health, and agriculture and airs on KOPN every Thursday.You can also follow her blog that includes speaking engagements and articles: http://food-sleuth.blogspot.com



FBDG integrating SFS transformation
with FAO

How can dietary guidelines fulfil their potential for agrifood systems transformation? Policies and practices to support healthy diets and development outcomes across the SDGs. Nearly 100 countries have developed dietary guidelines as a tool to inform their consumers about healthy dietary patterns and help them achieve better nutrition outcomes. Some countries are now undertaking further activities to enhance the potential of dietary guidelines to guide agrifood systems transformation, such as by actively using dietary guidelines to guide policy and practice in agrifood systems, and incorporating environmental sustainability. The role of dietary guidelines to influence agrifood systems transformation is recognized but can this potential be achieved? This Dialogue will help shed light on this question by focusing on recent country experiences, potential barriers and how they can be overcome to make the next generation of dietary guidelines a reality. We will also present a new methodology developed by FAO that takes a food systems approach to the development/ implementation process of dietary guidelines and considers the various dimensions of sustainability.


Food is Medicine Research Action Plan Webinar (2021 Jan)
with Food & Society at the Aspen Institute and the Harvard Law School Center for Health Law & Policy Innovation

A recorded webinar on the launch of the Food is Medicine Research Action Plan held January 27, 2022. Led by the Food & Society at the Aspen Institute and the Harvard Law School Center for Health Law & Policy Innovation (CHLPI). The plan was supported by the Walmart Foundation and developed with 18 months of stakeholder engagement and guided by expert advisors.

It puts forward 26 recommendations to guide the next decade of equity-centered, purposeful, translatable research in the Food is Medicine field and contains a comprehensive overview of the peer-reviewed research on food and nutrition interventions like medically tailored meals, medically tailored groceries, and produce prescriptions which require a coordinated effort and investment.

free recorded webinar

Society for Nutrition Education and Behaviour (SNEB) & Food Sustainability (2022)
with SNEB

The Society for Nutrition Education and Behaviour (SNEB) has hosted several webinars related to Sustainability that you can find in their recorded webinar list by searching for ‘sustainability’. These are free for SNEB members but generally costs about 25 USD for non-members. We also attach the slides below with permission from SNEB. If you would like to also collaborate with ICDA SFS to do a webinar, we are happy to discuss it, just contact the ICDA SFS coordinator.

2022 April: SNEB and Food Sustainability: Back to the Future (external link to SNEB website) Joan Dye Gussow, PhD and Lesel Carlsson, PDT, PhD, with moderator Diane Smith, MA, RD from Division of Sustainable Food Systems. Provides a basic overview of sustainable food systems and diets for practice within the field of nutrition education. The slides can be downloaded freely here: 2022.04.05-SNEB-and-Food-Sustainability-1

2022 June: SNEB and Food Sustainability, Part 2: A Deeper Dive into the ICDA Sustainable Food Systems Toolkit (external link to SNEB website) A 90-minute presentation and discussion with #ICDAsfsToolkit Regional Contacts Marie Spiker from the U.S.A, and Roshan Delabandara from Sri Lanka discussing how they have used the toolkit in their work. The slides can be downloaded here: 2022.06.07-Sustainability-Toolkit-Deeper-Dive-ICDA-SNEB-DSFS-DINE-final-small

25 dollars for non-SNEB members, Free for SNEB members

PHC Monthly Food & Climate Coffee Chats
with Planetary Health Collective (PHC)

Monthly Food & Climate Coffee Chats – Are you interested in the food & climate movement but you don’t know what steps to take? Connect with eco-RD’s to find out what’s next! On the First Friday of the month join one of the Planetary Health Collective (PHC)’s Steering Committee Members for an opportunity to get guidance how you can find a career in nutrition and sustainability, get connected in the food and climate community, or just to network with like minded individuals. Free!


North American Food Systems Network webinars (many)

There are several webinar series hosted by the North American Food Systems Network (NAFSN) found under their Events page. Be sure to look at their archive as well their upcoming events and sign up for alerts to be notified of new events. There are many sessions by Dietitians and Nutritionists, and many more of interest. Most are free and recorded. There is a membership options as well.

free & most are recorded. There is a membership option as well.

Pollinator Partnership Webinars (many)
with Pollinator Partnership

Pollinators and optimal human nutrition go hand in hand. This series of webinars is for Dietitians and Nutritionists (D-Ns) who already know about this critical link. If you need more on the link see Pollinator Power: Nutrition Security Benefits of an Ecosystem Service (2015 Aug).  Pollinator Partnership‘s mission is to promote the health of pollinators, critical to food and ecosystems, through conservation, education, and research.  They have international programmes under their International Commission for Plant-Pollinator Relationships and a clever acronym that aligns well with cross-pollination: S.H.A.R.E. (Simply Have Areas Reserved for the Environment). 

Pollinator Partnership has a series of webinars and workshops that are from North America, but lessons that can be applied with your own species the world over. You can see by the featured image that the ‘Pollinator Week’ activities that happen annually in June are North-America Centric. Could we help get the rest of the world on the map? For more ideas, the #ICDAsfsToolkit also has some of their resources under Tools for Practice and Reports, as well as a Cross-Pollination Discussion Forum for registered #ICDAsfsToolkit members (it’s free!).

free & recorded for the most part

Sustainable Food System Programme (many Webinars)
with One Planet Network

See the latest webinars from the One Planet network Sustainable Food Systems Programme. You can register for upcoming webinars, or view the recordings from previous ones. A search on ‘nutrition’ brings up 5 results and for ‘food’ brings up 46 results with Sustainable Seafood in an African Context as one of the many options. If you watch something you’d like to discuss more – post it to our ICDA SFS Toolkit discussion fora!

free - many archived that are relevant to dietitians and nutritionists

Sustainable & Wellness Oriented Lifestyle Practices (2020)
with Dr. Ram Aditya & Mr. T Kumaresan

This Integrated Dietetics moderated webinar featured via Facebook live discusses important sustainability topics including biodiversity and food waste, and includes tips on how to incorporate sustainable practices in everyday life. Some of these practices includes growing fruits and vegetables safely and composting properly. These presenters share their knowledge of sustainability and wellness and how it can be adapted at an individual and community level.

free recording on Facebook live

Drivers of food choice in LMIC: synthesis of evidence (4-part series)(2021)
with Agriculture, Nutrition, and Health Academy

The Agriculture, Nutrition and Health (ANH) Academy hosted a four-part webinar series entitled “Drivers of food choice in low and middle-income countries: a synthesis of evidence”. Global food systems are altering local food environments that serve as the contexts of food choice, defined as the processes by which people consider, acquire, prepare, distribute, and consume foods and beverages. The Drivers of Food Choice (DFC) Competitive Grants Program funded projects that applied multi-disciplinary perspectives and methods across highly diverse settings and populations in 10 LMICs. The webinar series disseminates findings to foster discussion around next steps for scale-up and application of insights and innovations from the portfolio. The thematic areas of this webinar series articulate with prominent issues and questions currently confronting policy, practice, and research at the nexus of food environments, nutrition, and health. Recorded in 2021. Free access.

free recordings of 2021 webinars

Philippines: NDAP SFS Toolkit presentation (2022 Feb)
with NDAP

These are the slides that the ICDA Sustainability Food Systems (SFS) Toolkit team presented a session at the Nutritionist-Dietitians’ Association of Philippines (NDAP) 67th Convention on 25th February 2022.  As a result, NDAP has joined the toolkit team with a regional representative. We will be working together with them to add more to the toolkit from the Philippines progress and lessons to share.

Slides are Free. There is a cost to access the recording

UN Food Systems Summit (2021 & ongoing)
with UN

Convened by the UN Secretary-General, over 160 Member States, representatives of partners and stakeholder groups, came together at the UN Food Systems Summit (UNFSS) on 23-24 September 2021 where they articulated hundreds of individual and collective solutions and commitments to transform food systems to achieve the 2030 Agenda. The UNFSS Action Tracks offer stakeholders from a wide range of backgrounds a space to share and learn, with a view to fostering new actions and partnerships and amplifying existing initiatives. The Action Tracks are aligned with the Summit’s five objectives. Importantly, the Action Tracks are not separate, nor do they sit in siloes. Each Action Track is designed to address possible trade-offs with other tracks, and to identify solutions that can deliver wide-reaching benefits. Together, they explore how key cross-cutting levers of change such as human rights, finance, innovation, and the empowerment of women and young people can be mobilized to meet the Summit’s objectives.


The Future of our Food Systems: Sustainable Diets for All
with Evan Fraser

In this Dietitians of Canada Learning On Demand webinar, The Future of our Food Systems: Sustainable Diets for All, Dr. Evan Fraser, describes the challenges of the current food system, and explains how both behaviour change and new technologies can help support more sustainable solutions. This lecture was sponsored by Unilever and has a fee to watch the workshop (Paid open access). Discount for members of Dietitians of Canada.

Paid open access. Discount for members of Dietitians of Canada.

Introducing Food + Planet’s White Paper: Empowering Nutrition Professionals to Advance Sustainable Food Systems (2021 Sep)
with Food + Planet

In this webinar, Food + Planet launched their white paper: “Empowering Nutrition Professionals to Advance Sustainable Food Systems” that provides a road map of how we might meaningfully close the gap so that we can create a movement among nutrition professionals to catalyze change within the food system. By identifying current barriers and highlighting key leverage points of opportunity for nutrition professionals to engage, we can begin to unlock the vast potential of this global community to help accelerate the transition to more sustainable, regenerative, and equitable food systems. The free, live event was held on 2021 September 23 but is still relevant and can be seen on the Food + Planet YouTube channel, along with many other useful Sustainable Food Systems videos.


True Cost Accounting (TCA) of Food (2022 Apr)
with FAO, Tufts Food Systems Initiative, and the Feed the Future Food Systems for Nutrition Innovation Lab

This is a recorded webinar. Panelists discuss leveraging the True Cost Accounting (TCA) framework to address market failures, as well as the policy and programmatic implications of TCA across the food system. This 3-hour event features two panels of experts and will be presented as a follow-up to the recommendations from the United Nations Food Systems Summit (UNFSS). The Food Systems for Nutrition Innovation Lab (FSN-IL) is funded by USAID under the Feed the Future initiative. FSN-IL promotes food system innovations, novel technologies, and best practices to support improved diet quality, nutrition, and resilience. Their goal is to identify, test and help scale up promising nutrition-savvy food system solutions while strengthening human and institutional capacity in our host countries and around the world.


EFAD Sustainable and Healthy Diets recorded webinar series (2021-22)
with EFAD

This is a series of webinars supported by unrestricted educational grants from Nestle and Danone and are saved with the conversation threads and participant surveys for your continued use. There are a series of 5 webinars: 1 – Prof. Filippo Arfini and Ms Raquel Bernácer introduced the concept and pillars of sustainability as well as the context and challenges of sustainable diets. 2 – Dr Christopher A Birt and Mr Manuel Moñino, on the European Farm to Fork strategy and other global initiatives toward more sustainable food systems. 3 – Dr Ana Islas Ramos from FAO updated us on how Food-Based Dietary Guidelines are developed and implemented to improve their effectiveness and integrate sustainability and Prof. Rune Blomhoff went through how the Nordic and Baltic countries integrated sustainability into health-based diet guidelines. 4 – Ms Laura Batlle-Bayer presented the food production/ agriculture aspects and the life cycle analysis. Mr Pierre Garin talked about food processing and its’ impact on sustainability, sustainable food labelling and how to make food products more sustainable. Last but not least, Dr Sarah Browne, went through food waste and nutrition quality. 5 – Ujué Fresán on how to practically follow a healthy and sustainable diet, and Daniela Grach on proposals for implementing sustainable nutrition in the professional fields of dietetics.


Promoting Food Security in Higher Education: A Conference Series

This Conference series will explore “links between campus and community-based efforts to change local food environments and build community-wide food security”. This series contains 12 different session with a variety of topics that run from March 2nd, 2021 to March 30th, 2021. Register now for all or some of the sessions to expand your knowledge of food security in higher education.


Understanding How and Why People Make Food Choices in LMIC for Promotion of Sustainable Healthy Diets
with The Agriculture, Nutrition and Health (ANH) Academy

The Agriculture, Nutrition and Health (ANH) Academy is hosting a four part webinar series entitled “Drivers of food choice in low and middle-income countries: a synthesis of evidence”. Part one of this series is presented by Helen Walls, Mirriam Matita, Sigrid Wetheim-Heck and Christine Blake and moderated by Edward A Frongillo who will discuss three key topics. The topics include: Key Learnings from the Drivers of Food Choice Program (UofSC), Insights from Malawi : Household participation in food markets (LSHTM/LUANAR), and Insights from Vietnam: Modernization of the food retail environment (WUR/BI). This series will examine and articulate important issues and questions surrounding “policy, practice, and research at the nexus of food environments, nutrition, and health”. Click here to register and take advantage of this opportunity with experts in this field.


Benefits of Plant-Based Foods in Institutional Food Service
with Pamela Fergusson

In this Dietitians of Canada Learning On Demand webinar, Canadian dietitian, Dr. Pamela Fergusson, critically appraises the evidence of the benefits of plant-based diets to health and the environment, and discusses the opportunities to improve population health, the environment and institutional budgets through offering plant-based meals in institutional food.

Paid open access. Discount for members of Dietitians of Canada.

Can Healthy Diets Be Sustainable Diets? An Emerging Role for Dietitians
with Barbara Seed & Fiona Yeudall

In this Dietitians of Canada Learning On Demand webinar, Dr. Barb Seed & Dr. Fiona Yeudall, Canadian dietitians, focus on the unique role of dietitians in healthy and sustainable diets. Our speakers explore why this shift is needed, how sustainable foods and diets are measured, current recommendations and dietary guidelines, and specific actions to integrate ecologically sustainable diet principles into your workplace policy and practice.

Paid open access. Discount for members of Dietitians of Canada.

Truth, Reconciliation & Food
with Fiona Devereaux and colleagues

In this Dietitians of Canada Learning On Demand webinar, Canadian dietitians Fiona Devereau, Kelly GordonRhona Hanning, and Dr. Sandra Juutilainen discuss working with Indigenous populations in ways that are meaningful. Listeners will learn about food-related experiences and perceptions of those who attended Indian residential schools in Canada, community-level research and programs in First Nations, and inspire you by the strength and resilience of First Nations community members who champion local food projects.

Paid open access. Discount for members of Dietitians of Canada.

Vegetarian Diets and Chronic Kidney Disease
with Veena Juneja

With the recent interest in vegetarianism, it is important to consider how to support those with different disease conditions who consume plant-based diets. Experienced clinician Veena Juneja discusses current approaches to managing vegetarian diets for those with chronic kidney disease (CKD) with an emphasis on addressing specific concerns about the quantity and quality of protein and phosphorus bioavailability. Practical information and special considerations to support patients with CKD and on dialysis to meet their nutrition requirements in transitioning towards a vegetarian diet are also covered.

Paid open access. Discount for members of Dietitians of Canada.

Assessment of Food Environments of Obesity Reduction in a South African Context
with Dr Bianca van der Westhuizen

The Association for Dietetics in South Africa (ADSA) provides a series of webinars for dietitians, freely available. We recommend this one, where Dr Bianca van der Westhuizen discusses the impact of changing food environments on obesity, the factors that impact on food environments and presents data on food access and the proportion of healthy stores within certain South African communities.


Plants for Bettering Nutrition
with Priya Gopalen

In this Integrated Dietetics moderated webinar featured via Facebook live, Priya Gopalen discusses the importance of school gardens in the development of sustainable communities in India. Priya covers topics including different types of gardens, native vegetables, spices and micro greens and how to grow them sustainably within a school setting. Priya identifies the vital role that the kids, teachers, gardeners and implementers of school gardens play in the development of sustainable communities ad schools.


GAIN Interview Cruncher: “42 actions to fix the food systems”
with GAIN

The Global Alliance for Improved Nutrition (GAIN), the Center for Food Policy at City University of London and the Alliance for a Healthier World at Johns Hopkins University will be hosting a webinar conversation about the “42 food systems actions, opportunities and next steps of re-orienting food systems towards healthier diets” that is moderated by Shiulie Ghosh. This webinar will be presented by Corinna Hawkes, Adeyinka Onabolu, Cherrie Atilano, and Maximo Torero, and they will discuss how over 200 recommendations from numerous reports led to the development of 42 food system actions that can be used by policy makers to create a more nutritious food system.

Talking Sustainable Diets: Resources and Information to Guide Your Practice Webinar & Discussion
with Eat Well Global

Hosted by Eat Well Global, this free webinar will help guide the complex question of “how can the concept of sustainable diets be applied to my everyday work?”. This webinar will be lead by Amy Myrdal Miller, Barbara Bray and Dr. Frank Mitloehner who will discuss and give practical examples around sustainable diets and their relevance to your practice. The main topics that will be examined include nutrition, agriculture and farming and their relevance to a sustainable future.
**Disclaimer: This webinar is sponsored by PepsiCo.


Sustainable Food Trust (website)
with SFT

The Sustainable Food Trust is a UK registered charity that was founded by Patrick Holden in 2011 in response to the worsening human and environmental crises that are associated with the vast majority of today’s food and farming systems. They work to accelerate the transition to more sustainable food and farming systems that nourish the health of both people and planet. Informed by work on True Cost Accounting and building on the proposition that you can’t manage what you don’t measure, they believe that we need a ‘common language’ for measuring farm sustainability, and a globally harmonised framework which takes a holistic approach to measuring sustainability on farms. Their Food and Farming 5-point plan involved everyone playing their part in bringing about a transformation in food and farming: Short and long term Government Action; Global Farm Metric (GFM) to empower farmers; A Green Finance plan from banks and the private sector; Retailers to provide guaranteed prices; Consumers and citizens able to make easy and informed choices;


Green Healthcare: Healthy and Sustainable Food (website)
with Canadian Coalition for Green Health Care

For over 20 years the Canadian Coalition for Green Health Care has been helping those working in health care facilities, non-governmental and governmental organisations, individuals, students and businesses to share green health care best practices and to become better equipped to deal with the growing demands placed upon them to be environmentally responsible health service workers and individuals. There are at least 3 sections on Nutrition specifically and 40+ on sustainable food system. This website contains transparent and dynamic information that is freely available regarding topics around environmental and social sustainability. A membership is available, but not required for access to the resources found on this website.


Hunter College New York City Food Policy Center (website)

The Hunter College New York City Food Policy Center develops intersectoral, innovative and evidence-based solutions to prevent diet-related diseases and promote food security in New York City and other urban centers. The Center works with policy makers, community organizations, advocates and the public to create healthier, more sustainable food environments and to use food to promote community and economic development. Through interdisciplinary research, policy analysis, evaluation and education, they leverage the expertise and passion of the students, faculty and staff of Hunter College. The Center aims to make New York City a model for smart, fair food policy.


Food is Medicine Massachusetts (Website)
with FIMMA

Food is Medicine Massachusetts [FIMMA] is a multi-stakeholder coalition that materialized from the Massachusetts Food is Medicine State Plan, which provides a blueprint to building a health care system that recognises the critical relationship between food and health and ensures access to the nutrition services that state residents need to prevent, manage, and treat diet-related illness. In addition to the plan, in FIMMA developed: 2020 The Massachusetts Food is Medicine Case Study to translate planning to implementation; 2020 Food is Medicine: Peer-Reviewed Research in the U.S. 2021 Advocacy Agenda; Legislation for Establishing and Implementing a Food and Health Pilot Program; and the 2022 Food is Medicine Research Action Plan (2022 Jan)


Food & Society at the Aspen Institute (website)

Food & Society at the Aspen Institute brings together leaders and decision-makers in the food and beverage industry and the public health community—scientists, nutritionists, environmentalists, entrepreneurs, chefs, restaurateurs, farmers, and food makers of all kinds—to find solutions to production, health, and communications challenges in the food system. The goal is for people of all income levels to eat better and more healthful diets—and to enjoy them bite by bite.


Harvard Law School Center for Health Law and Policy Innovation (Website) 
with CHLPI

The Harvard Law School Center for Health Law and Policy Innovation (CHLPI) advocates for legal, regulatory, and policy reforms in health and food systems, with a focus on the health, public health, and food needs of systemically marginalized individuals. CHLPI’s broad range of initiatives aim to expand access to high-quality health care and nutritious, affordable food; to reduce health- and food-related disparities; to develop community advocacy capacity; and, to promote more equitable, sustainable and effective health care and food systems. CHLPI’s Food is Medicine initiative promotes access to healthy food as an essential component of holistic health care that should be considered a reimbursable, core medical service and advances key legal and policy levers that help to increase access to healthy foods. Some of CHLPI’s work to date includes releasing two national reports: Food is Medicine: Opportunities in Public and Private Health Care for Supporting Nutritional Counseling and Medically Tailored, Home-Delivered Meals and Food is Prevention: The Case for Integrating Food and Nutrition Interventions into Healthcare. CHLPI is a clinical teaching program of Harvard Law School and mentors students to become skilled, innovative, and thoughtful practitioners as well as leaders in public health, and food law and policy.


Climate and Health Alliance (website)
with CAHA

The Climate and Health Alliance (CAHA) is an Australian coalition of health care stakeholders who work together to see the threat to human health from climate change and ecological degradation addressed. Together they are driving the sector-wide “Our Climate Our Health” campaign, including spearheading a national consultation to develop the world-leading “Framework for a National Strategy on Climate, Health and Well-being”, endorsed by over 50 health, social welfare and conservation groups. They have established a pacific network of “Global Green and Healthy Hospitals”, supporting members representing more than 1,700 hospitals and healthcare providers across Australia & NZ to reduce emissions and environmental footprint.

free, membership has a range of options

Global Green and Healthy Hospital Network (website)
with Health Care Without Harm (HCWH) South East Asia

This webpage was published by Health Care Without Harm (HCWH) South East Asia and contains resources created by members of the Asian Network. The information found on this webpage is transparent and updated regularly with new additions. Although the blogs, vlogs and essays found on this webpage are meant for the Asia region, the information described can be applied to other regions and roles around the world. More information regarding HCWH Asia can be found through their Facebook page and all HCWH Asia events and initiatives can be found here.


Diet for a Green Planet (website)
with Helena Nordlund Project manager, MatLust

Diet for a Green has projects listed since 2011 that you can gain inspiration and lessons from, videos and tools for practice, and training courses. Also see their Workshops for their International course ”Diet for a Green Planet” with Novia University of Applied Sciences and BERAS International (Building Ecological Regenerative Agriculture and Societies). There are course credits and cost to take the course. Diet for A Green Planet’s five criteria: 1 – Tasty and healthy food; 2 – Organic, preferably from Ecological Regenerative Agriculture (ERA); 3- Less animal products, more vegetables, legumes and whole grains; 4 – Locally produced in season; 5 – Reduced waste.

mostly free, some paid

Real Food Media (website)
with Anna Lappé

Real Food Media is a women co-led organization that uses a wide range of communications tools—including videos, radio, podcasts, social media, public speaking, writing, campaign strategy, and storytelling—for food justice and food sovereignty. They are based in USA and active nationally, internationally, and in the communities where they each live. Strategic partnerships play a central role in their work and they see themselves as part of the fabric of a diverse and growing food movement. A few of Real Food Media values include that … “real food” is delicious, honors the earth, feeds body and soul, oppresses no one, pays a living wage, and is the human right of all. … “real media” always seeks and tells the truth. … diversity is the basis for health and resilience. … each one of us has a story to tell, and that sharing our stories builds communities and movements.



Society for Nutrition Education and Behaviour Annual Conference (2022)
with SNEB

#ICDAsfsToolkit presenters teamed up with SNEB’s Division of International Nutrition Education (DINE) and Feed the Future Malawi’s Strengthening Agricultural and Nutrition Extension (SANE) led by the University of Illinois at Urbana Champaign to present “Capitalising on International ICTs for Sustainable Food Systems” inline with the conference theme: Re-engineering Nutrition Education and Behavior – designing tech competence in your digital world. The ICDA SFS Toolkit focused on the way we are using technology to develop the toolkit, facilitate knowledge mobilisation and application, and track progress and impact. The SANE portion provided examples of how nutrition professionals can utilise technology in their work for coordination & collaboration, knowledge management and sharing, and extending nutrition education into difficult to reach households. Check the SNEB Website for conference sessions that are available for purchase shortly after the conference (free if you paid to attend the conference). Conference fee varies, reduced fees for members ~300 USD vs non-member ~600 USD. The pdf of the slides are available for free here.

Free slides. SNEB Conference fee varies, reduced fees for members ~300 USD vs non-member ~600 USD

ICDA at Agriculture, Nutrition, and Health Academy (ANHA2022) Week
with ANHA

The Agriculture, Nutrition, and Health (ANH) Academy (ANHA) Week takes place almost annually.

ICDA SFS Toolkit team held a session at the #ANHA2022 titled: “Contribute to Sustainable Food Systems with the ICDA online Toolkit & Community! A toolkit for and by Dietitians & Nutritionists to learn & grow: ICDAsustainability.org. The bulk of our time was spent using the toolkit together and almost all the participants took the Sustainability Self-Assessment: A Personalized Toolkit Guide. We demonstrated the toolkit’s applicability to different settings and discussed the impact it is having on dietitians, nutritionists, and populations we work with. We suggested ways that participants can contribute to the toolkit so that it evolves to continually – It is a toolkit for nutrition professionals by nutrition professionals! Below is the link to our session, including the notes we took during the discussions and chats. You are welcome to use/adapt it to your own needs to use it with groups. Contact the ICDA SFS Toolkit coordinator if you need the powerpoint version or any guidance.


PHC’s Cook for the Climate (2022)
with Planetary Health Collective

Cook for the Climate is a series of interactive cooking classes and conversations, in which Host and Founder of the Planetary Health Collective, Ayten Salahi, MS, RDN, guides participants through a climate-conscious recipe alongside a co-host. They spotlight one key ingredient and highlights the intersectional nature of food from nutritional value to its environmental impact, cultural relevance, historical uses, controversies, and ethno-anthropological history. You will receive the list of ingredients, equipment, suggested BIPOC (Black, Indigenous, and People of Color)-owned purveyors, and a recipe card to follow along during the class. If you prefer to join simply for the conversation, they welcome your attendance for that as well! Each class is 60-minute for the recipe and audience Q/A. Cost: 25 USD, there are also some free spots. Next session is AUGUST 26, 2022 from 8-9 p EST and covers Tempered Chickpeas with Ash Glover-Ganapathiraju @ojasweco. Contact PHC with any questions on: hello@planetaryhealthcollective.org.

25 USD, there are some free spots, 8 pm USA Eastern Standard Time

Food is Our Medicine online Action Learning series (2021)
with Nourish Leadership

The free “Food is Our Medicine online Action Learning series” is designed to introduce Canada’s health care professionals and leaders to new and different ways of understanding the complex relationships between Indigenous foodways, reconciliation, healing, and health care. You will have opportunities to learn and reflect on (de)colonization, the perspectives, cultures, and foodways of various Indigenous communities, and steps you can take toward honouring Indigenous worldviews in health care. Participation is free, you complete it at your own pace, and the entire course takes approximately 15 hours.


Diet for a Green Planet (international online course)
with Novia University of Applied Sciences & BERAS International (Building Ecological Regenerative Agriculture and Societies)

Diet for a green planet managing transformations in the food system

The International course ”Diet for a Green Planet” with Novia University of Applied Sciences and BERAS International (Building Ecological Regenerative Agriculture and Societies) is open for applications until 2022 August 19. It costs 200 Euros (payable in two payments) and provides 15 ECTs (European Credit Transfers). This brochure summarises the key points of the course.

200 Euro

Symposium Workshop: Sustainable Food Systems Master Class (expired 2020, but links and info still good)
with Today’s Dietitian

Although this workshop is no long running, the workshop link is still active and provides very useful links and descriptions of the workshop that could be emulated again / updated if there were enough demand.

This was a three hour master class was hosted by Today’s Dietitian and lead by dietitians: Sherene, Kate, Sharon, and Chris. The workshop discussed “how RDs can help align human nutrition with planetary health; protect biodiversity through organic and regenerative agriculture; and use the changing climate and food innovation to reshape the future of food”. Those who attended the workshop heard inspiring success stories to help motivate sustainability journeys. The master class was an accreditation of 3.50 CDR and may be applicable in other regions.

Free Until: 05/20/2021

ICDA SFS Workshop (2020 Sep)
with Edith Callaghan, Haley Jenkins, Liesel Carlsson and Sheela Krishnaswamy (Moderator)

This is the video summary of the Workshop on Sustainable Food Systems organized by the International Confederation of Dietetic Associations (ICDA). In it, this beta-version of our web-based Toolkit (icdasustainability.org) is introduced and users are oriented to content. Participant stories are shared.

The session is 1.5 hours to provide adequate discussion, which could be very useful to you as you aim to spread SFS further.

Free, open access

The youth-led World Food Forum (WFF): Healthy Diets. Healthy Planet. (17-21 Oct 2022)
with UN SDG Global Youth

What if we could nourish our bodies while also taking care of our planet? Did you know that the agrifood systems that feed the global population are responsible for 31 percent of human-caused greenhouse gas emissions? And increasing climate change is raising food prices, decreasing food availability, and making instability and conflict worse. At the same time, though we currently produce enough food to feed everyone on the planet, almost 2.4 billion people lack access to adequate food, over 40% of all men and women are now overweight or obese and healthy diets are too expensive for over 3 billion people.

To inspire wide-spread discussion and action around this urgent topic, The World Food Forum is being held from 17-21 October 2022. It is a youth-led movement and network to transform our agrifood systems, rallying around the 2022 theme: “Healthy Diets. Healthy Planet.” There are many activities leading up to the event. The WFF aims to co-identify bold, actionable solutions to minimize and mitigate the impacts of climate change, while simultaneously increasing global access to healthy diets. As a recurring forum, the WFF features a range of events and activities organized around four thematic tracks: Youth Action, Innovation, Education, and Culture. They aim for people to be a part of the solution and come together to make the changes we all need to thrive.

The event will be a hybrid event held Virtually and from Rome, Italy. It seems to be Free – I think, at least the virtual event. Stay tuned.

Free - I think, at least the virtual event. Stay tuned.