These are all generally online sources of Sustainable Food Systems (SFS) information. We try to indicate if there is a cost and try to keep updating the information as it changes. Please let the coordinator know if a link isn’t working, or if you have something to add.
- Podcasts & Webinars are generally less than 1 hour with video and/or audio recordings
- Workshops vary in length but are general a few hours to a few days (visit the Courses page for longer events).
Feedback? Questions? Ideas? Contact the ICDA SFS Coordinator: ICDAsfs.firstname.lastname@example.org
with Food Tank
Food Tank is building a global community for safe, healthy, nourished eaters. They aim to educate, inspire, advocate, and create change. They spotlight and support environmentally, socially, and economically sustainable ways of alleviating hunger, obesity, and poverty and create networks of people, organizations, and content to push for food system change. Food Talk is Food Tank’s podcast with Danielle Nierenberg who chats with the most important folks in the food industry about the most important food news, released every Thursday.
The Nutrition Show
with Keith Hitchcock of Hocus Focus Media
In The Nutrition Show Mary Purdy, MS, RDN, dishes out easy-to-digest information, tips, and advice about nutrition and planetary health. Backed by over 12 years of clinical nutrition experience, a passion for sustainability and a healthy sense of humor, she will inspire you to eat to support your health while making eco-friendly choices. You can also be a part of our show by sharing your health success story, your question, topic suggestion, or health tip of your own.
Behind the Bio: From Dietitians of Canada
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: The future of food in health care 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.
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 Spotify, Apple Podcast or online.
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 FM – Google Podcasts – Pocket Casts – Radio Public – Breaker Blog (need to sign up to access) – Spotify
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
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
Feed: A Food Systems Podcast
Debates about the future of food have become more polarised than ever – and little attention is paid to why people hold genuinely different views. This podcast aims to fill this gap by exploring the evidence, worldviews, and values that people bring to global food system debates. This series features individuals who are passionate about the food system right now and into the future. Feed is a podcast series created by Table in collaboration with the University of Oxford, building on the work of the Food Climate Research Network; the Swedish University of Agricultural Sciences (SLU), via the SLU Future Food platform; and Wageningen University & Research. Available on: Spotify, Apple podcast, Google Podcast, etc.
Planetary Health Collective Events
with Planetary Health Collective
Planetary Health Collective hosts several webinars and discussions. They highlight leaders and change-makers who have succeeded in merging their passions for human and environmental health into an unconventional career in food and nutrition. Each session highlights leaders with a unique background, story, and contribution to the fight for a climate-resilient future. Events are open for all who recognize the power of food for transformational change in both human and environmental health, regardless of experience in the field. They highlight the central roles of intersectionality, social justice, and health equity in the pursuit of food and climate justice, and provide opportunities to learn about and engage with individuals whose work serves as a model for how each and every one of us can channel our passions to improve human health and environmental sustainability. You will have the opportunity to participate in a live Q/A, where you can network and get real-time feedback on how YOU can join this work, all while leveraging your unique passions and skills in food and climate.
Free, donations welcome
PHC Monthly Food & Climate Coffee Chats – 2022.11 they are changing these
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!
This presentation was done for promotion of the fantastic and diverse SFS-Toolkit towards German speaking dietitians . It begins with a short introduction of the ICDA and its context to the German Association of Dietitians.
The main aim to motivate peers is done in a step-by-step introduction of the multiple possibilities on further education in sustainability. We show how simple it is to submit a project by using the toolkit during the webinar and walking people through the process.
You can consider doing something similar for your situation.
contributed February 12, 2022
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.
The role of Nordic research in transition to sustainable agro-marine food systems (2023 Jan 24)
with Nordic Joint Committee for Agricultural and Food Research
The Nordic Joint Committee for Agricultural and Food Research organised a webinar entitled “How do Nordic research institutions approach sustainability in the food systems? Experiences from research and education” and the slides are available here. The sessions aims to have an interdisciplinary, multi-stakeholder dialogue among partner universities and other relevant institutions on the role of Nordic research in transition to sustainable agro-marine food systems. The seven Nordic universities share their experiences and practices. The link to the session is also still good – it takes you their website where you can access past presentations.
Strategic Research and Innovation Agenda (SRIA) of the Sustainable Food Systems Partnership (2023 Feb 14)
The SCAR Food Systems Strategic Working Group (FS SWG) held a webinar to present the final version of the Strategic Research and Innovation Agenda (SRIA) of the Partnership on Sustainable Food Systems (SFS) for People, Planet and Climate. The SRIA was finalised by a task force of the SCAR FS SWG in collaboration with external experts, taking into account the comments received by stakeholders through a public consultation run during the last months. The SRIA is an important step in the SFS Partnership preparation, providing a framework for topics and activities for its annual work plan: thanks to this webinar, you will learn more about the research and innovation priority areas addressed by the Partnership in the upcoming years. See #FOODPathS project website for more information.
Temerty Medicine Environmental Health Lecture Series: Health (human and planetary) and the Existential Threat of the Anthropocene (2023 Feb-Apr)
with Temerty Faculty of Medicine, University of Toronto
The webinar series on Health (human and planetary) and the Existential Threat of the Anthropocene brought attention to the destructive effects of human activity on our own health, and that of the planet, and engage the medical community in discussions on how to affect positive change. The term Anthropocene refers to an unofficial period of time, often starting in the Industrial Revolution and continuing today, in which human activity has had a significant or dominant influence on the environment.
The series of eight, hour-long lectures started on February 14. The series delivered in two parts — the first highlights the destructive force of the Anthropocene. The second set of lectures delves into solutions.
Registration is open and at no cost.
Recordings are available shortly after each session.
Organizers plan to repeat the series annually as new concerns and solutions arise. They will also create a nutrition symposium to highlight the need for dietary change as a way to avoid planetary destruction and species loss.
Is Front-of-Package Food Labeling Finally Here? A Panel Discussion on Policy, Research, and Advocacy (2022 Dec 13)
with Healthy Eating Research (HER) Food Labelling Work Group
Healthy Eating Research (HER) and the HER Food Labelling Work Group are hosting a webinar on front-of-package food labelling on December 13th, 1:00-2:00 pm EST. Register here: https://lnkd.in/gHgh7Nmy. Front-of-package labeling on food products is a promising policy to inform consumers and promote healthy diets. In August 2022, three organizations submitted a citizen’s petition asking the U.S. Food and Drug Administration (FDA) to implement a mandatory interpretive front-of-package nutrition labeling system for packaged foods and the White House national nutrition strategy includes plans to develop a front-of-package food labeling system. FDA is also working to develop a new “healthy” symbol for the front of packaged foods. This webinar will include three experts who will comment on the policy and advocacy landscape for front-of-package food labeling and the latest global research on how best to design such labels and how they influence consumers. Moderated by Drs. Christina Roberto and Marissa G. Hall, co-chairs of the HER Food Labelling Work Group.
Healthy people, healthy planet: a flexitarian approach to sustainable healthy diets (Slides)(2021)
These slides were developed and presented as a webinar by SFS Toolkit Member, Christine McCullum-Gomez, PhD, RDN, LD who runs the website Sustainable RDN. She kindly shares the slides with you, thank you Christine! The slides provide an overview of the EAT-Lancet Commission’s planetary health diet, a largely plant-based flexitarian diet; discusses the principles of a flexitarian diet; describes the nutritional advantages of a flexitarian diet; examines the health and environmental benefits of a flexitarian diet; and provides strategies RDNs can use when counselling their clients on implementing a flexitarian diet.
You can also take the short course that she developed on the same topic see: Short Tutorials & Courses
(EU) Teachers Forum – Supporting teachers in educating food knowledge (2022 Dec 12)
with EITFood project FoodScienceClass
Are you interested in #FoodLiteracy & education in schools? Are you looking for best practices & #resources to use in the classroom? The EITFood project FoodScienceClass is organizing a free online event directed at teachers and educators from all fields. During this event, we will share insights from working with schools and students and the resources developed during the project as it ends after three years. During the event, you can deep dive into specific lesson plans available in English, Finnish, Flemish, Hebrew, Polish & Spanish!
The EIT FoodScienceClass project started in 2020 with a collaboration between three countries (Israel, Poland and Belgium) and four European partners: Technion (Israel), PAN (Poland), EUFIC (Belgium) and DOUXMATOK (Israel). In 2021, the project has welcomed three new partners: VTT (Finland), Rikolto (Belgium) and FoodBank (Poland). In 2022, the same project partners complete the 3rd year of the project. For more information on the project.
📅 12th Dec 2022 ⌚ 19:00 to 20:30 (CET) 💻 The event will be held online via Zoom. 👉 You can sign-up here.
From Science to Action to accelerate the food system transformation: What are the human and environmental health benefits of food cultivated with agroecological practices (2022 Nov)
with Coalition of Health Professionals for Regenerative Agriculture
The Webinar “From Science to Action to accelerate the food system transformation: What are the human and environmental health benefits of food cultivated with agroecological practices?” will be presented by experts from the Coalition of Health professionals for Regenerative Agriculture. During this webinar, the speakers will present the global nutrient density movement, bridge the gap between nutrition and agriculture and present how agroecology can contribute to a one health approach integrating human, animals and ecosystems. The webinar will be live-streamed on the Facebook page of Agroecology Europe and recorded. Nov 8, 2022 04:00 PM in Brussels
Boosting the Role of Academia in Transition to Sustainable Food Systems is the third and the last online event organized in 2022 by Una Europa (an alliance of 11 European universities) Seed Funding project, INSTIL (The role of academia in transition to sustainable food systems). The project has connected five leading European research universities: the University of Helsinki, the University of Edinburgh, the Complutense University of Madrid, the University of Bologna and the Free University of Berlin, and started an interdisciplinary, multi-stakeholder dialogue on the role of academia in sustainable food systems. Each university has contributed to the webinars by bringing its own its knowledge, best practices and expertise. Both senior academic, early stage researchers and public/private stakeholders have been be involved. The webinars have been embedded in an open environment to ensure appropriate opportunities for cross-fertilisation, transparency and the rising of new ideas between disciplines through a multidisciplinary approach. Involved researchers will analyze the outcomes of the online events and will write a joint scientific publication.
Facilitating healthier and more sustainable food choices (2022 Nov, recorded)
with European Food Information Council (EUFIC)
How can we make it easier for consumers to choose healthy and sustainable food? This symposium organised & recorded by European Food Information Council (EUFIC) presents recent research on how food labels, dietary recommendations, nudges, and digital tools can help direct consumers towards healthier and more sustainable food choices. They explain consumer preferences, profiles, and barriers, and how they can influence which strategies are most appropriate in which contexts.
Webinar: Identifying Innovations to Reduce Food Loss and Waste, Enhance Food Safety and Promote Access to Nutrient Dense Foods Across the Food System (2022 Nov 30)
with Tufts University’s Friedman School of Nutrition Science and Policy
The Food Systems for Nutrition Innovation Lab (FSN-IL) is a consortium led by Tufts University’s Friedman School of Nutrition Science and Policy, funded under USAID through the Feed the Future Initiative. In target geographies of Sub-Saharan Africa and South Asia, the Lab’s goal is to identify and promote uptake of novel technologies, practices or information flows that help in i) reducing food loss and waste, ii) improve food safety, and iii) enhance access to nutrient-dense (often perishable) foods.
FSN-IL’s consortium of U.S. academic partners, global development institutions, and food value chain and business collaborators work across three core integrated activities—research for development (R4D), human and institutional capacity development (HICD), and stakeholder engagement. The goal is to support the uptake of food system innovations for improved diet quality and nutrition in South Asia, Sub-Saharan Africa, and Central America. FSN-IL’s key research areas include food safety and storage innovations, diet quality of women and girls, drivers of consumption choice by low-income consumers, understanding risks associated with climate change and the need for resilience.
In this webinar, we will share findings of a series of scoping exercises conducted by FSN-IL and its consortium of partners in Year 1. We will discuss the process and highlight key points that are emerging. Moving forward, we will discuss how FSN-IL plans to use these prioritization finds to further build on its activities. Attendees will be invited to submit questions during the webinar, which will be answered live during our Q&A segment.
Nov 30, 2022 01:00 PM in Eastern Time (US and Canada). Free. Register here.
Free, Eastern Time (US & Canada)
Facilitating healthier and more sustainable food choices | EUFIC symposium (2022 Nov)
with European Food Information Council
How can we make it easier for consumers to choose healthy and sustainable food? This symposium was organised by EUFIC and presents recent research on how food labels, dietary recommendations, nudges, and digital tools can help direct consumers towards healthier and more sustainable food choices. We explain consumer preferences, profiles, and barriers, and how they can influence which strategies are most appropriate in which contexts. Presentations: 0:00:00 – How to communicate to consumers about healthy and sustainable diets 30:53 – How to overcome barriers related to plant-based foods 54:08 – Food labels and digital tools in a supermarket context 1:23:39 – Increasing plant-based foods consumption: Results from college cafeterias studies. Speakers: * Dr Betty Chang is the Research Area Lead at the European Food Information Council. * Prof. Armando Perez-Cueto is a professor in Food, Nutrition and Culinary Sciences at Umeå University. * Dr Michiel De Bauw is working at the Sustainable Food Department of the Belgian supermarket chain Colruyt Group. Dr Emma Garnett is a researcher in the Health Behaviours Team at the University of Oxford.
Free - recorded
Health through Agrifood Systems (One Health Dialogue) (2022 Dec 13)
with FAO in Geneva
FAO in Geneva’s One Health Dialogue is on Health through Agrifood Systems. This One Health series dialogue will showcase concrete examples from countries of implementing One Health tools at the community, national, regional and global levels, and discuss the challenges faced during the implementation as well as their sustainability. FAO, UNEP, WHO and WOAH intend to develop tools to inform their approach to One Health and strengthen the capacity of Members, Member States and State Parties to implement it at regional, national and local level, also exploiting resources already available. Some questions to be addressed include: What are the One Health tools currently available? How do they work? What are the next steps for implementing the One Health tools in the field? Visit the Events page here for recordings.
FREE - recording
Pollinator Partnership Webinars (many)
with Pollinator Partnership
Pollinator Partnership series of webinars and workshops are from North America, but lessons that can be applied with your own species the world over. Pollinators and optimal human nutrition go hand in hand and this series of webinars is for Dietitians and Nutritionists (D-Ns) who are ready to take action to heal the environment at homes, with communities, schools, hospitals, food banks, or just about any role you have. The overarching goal of this workshop series is to increase the success of native habitat restoration and management efforts by offering evidence based guidance on current best management practices and practical solutions to ‘real-world’ habitat management obstacles.
Pollinator Partnership‘s mission is to promote the health of pollinators, critical to food and ecosystems, through conservation, education, and research. If you want more background on the link between nutrition and pollination, see Pollinator Power: Nutrition Security Benefits of an Ecosystem Service (2015 Aug). For more ideas, the #ICDAsfsToolkit also has some other pollinator resources in the database useful to D-Ns.
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). But, as you can see by the featured image, annual ‘Pollinator Week’ activities in June are North-America Centric.
Could D-Ns help get the rest of the world on the map?
free & recorded for the most part
The path to climate-smart, net-zero health care: A grand rounds series (2022)
with Health Care Without Harm
Session 5: Plant-forward diets in health care: A prescription for patients and the planet. Dec 1, 2022. Moderated by Health Care Without Harm’s Chief Program Officer and former director of the Healthy Food in Health Care program, this session features two physicians and the head of the Cool Food Pledge at the World Resources Institute. Experts will discuss how shifting to a plant-forward diet benefits patients and the planet, and can help decrease health care emissions, as well as how you can take action in your health care facility. The Cool Food Pledge helps dining facilities, including hospitals, cut their food-related greenhouse gas (GHG) emissions by shifting towards a more plant-rich diet with a goal of reducing food-related emissions by 25% by 2030.
Reducing meat and increasing plants in the diet can be beneficial for preventing and treating diet-related diseases, and help reduce associated health care utilization and costs. Plant-forward eating also benefits the environment, as plant-based foods require less water and land to produce and have a significantly lower climate footprint than animal-based foods. Shifting towards more plant-forward foods is not only a way to reduce the risk of disease, but also a proven way for health care organizations to reduce Scope 3 greenhouse gas emissions. In fact, The Global Road Map for Health Care Decarbonization recommends serving healthy, sustainable food and establishing disease prevention and climate prevention as strategies to help reduce health care emissions. Recognizing the health and environmental benefits of plant-forward eating, hospitals around the world are responding by reducing meat and increasing plant-forward menu options.
ICLEI African Food Systems Labs (2022)
Several African Food Systems labs have been held that are useful for D-Ns, for any questions, email Ryan Fisher at email@example.com or Ivan Pauw at firstname.lastname@example.org. The labs are based on project held in three African Nations: Senegal in Dakar, Bambilor, Kaffrine and Koungheul; Kenya in Kisumu, Nairobi, Nakuru and Mombasa; and South Africa in Western Cape (Cape Town), Gauteng (Johannesburg) and KwaZulu-Natal (Durban). The project activities spanning 2022 include: Convening dialogues in African cities and Latin American cities; Promoting the Urban Food Systems Lab in selected countries as a follow up of the food systems dialogues that took place in 202; and Hosting city-to-city exchanges between African cities and Latin American cities. The labs highlighted the need for greater coordination between different levels and departments of government for strengthening the participation and agency of local governments in policy design and implementations. They aimed to develop concrete strategic actions for streamlining multi-level food systems governance and elevating the role of local and provincial governments in developing more inclusive, sustainable and resilient food systems. The sessions explored the potential role of existing policy frameworks, such as the District Development Model, in elevating sustainable local food systems as well as questions around where mandates, roles and responsibilities lie in this regard. Representatives from local and provincial governments across were given the opportunity to communicate the type of engagement they need from the national government and the types of governance structures that will be conducive to developing more sustainable food systems in their constituencies.
FREE - Recorded
Transforming Food Systems: Diets and climate, how FBDG can help deliver healthy diets from sustainable food systems? (2022 Sep)
with HDSFS & WHO
This is a recording of a 2022 September webinar by The Coalition of Action on Healthy Diets from Sustainable Food Systems for Children and All (HDSFS). Food-based Dietary Guidelines (FBDGs) translate the best available evidence as well as an analysis of the national context to detail what a healthy diet represents in a specific country or region. They provide healthy eating advice for the general public and can guide a range of policies and programmes. While FBDGs have traditionally considered some socio-cultural aspects, in recent years, countries have begun incorporating other sustainability considerations–particularly environmental sustainability, including to reflect the critical nexus between diets and climate. The webinar seeks to facilitate peer-to-peer learning and catalyze discussion on FBDGs’ contribution toward the vision of healthy diets from SFS, in particular, on the integration of climate considerations. Visit this link for the outcomes of the workshop including a recording of the event, a summary of discussions, and a repository of relevant resources and references.
Free - recording & materials
Coordinator: The session isn’t yet in the recording archives. I have written to FAO and will update this page when I know more. past recordings are put in the archive: https://www.fao.org/webcast/archive
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. They 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.
One Planet Network 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
Truth, Reconciliation & Food (2017)
with Fiona Devereaux and colleagues
In this Dietitians of Canada Learning On Demand webinar, Canadian dietitians Fiona Devereau, Kelly Gordon, Rhona 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.
Can Healthy Diets Be Sustainable Diets? An Emerging Role for Dietitians (2017)
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.
The Future of our Food Systems: Sustainable Diets for All (2017)
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.
Benefits of Plant-Based Foods in Institutional Food Service (2017)
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.
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.
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
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.
For Earth’s Sake Home Gardens to Plate (2020)
with Integrated Dietetics Dharini Krishnan with Dr. Sultan Ismail
In this Integrated Dietetics Dharini Krishnan moderated webinar featured via Facebook live, Dr. Ismail shares knowledge around the benefits of a variety of gardens in creating successful, sustainable food systems. Throughout this webinar, Dr. Ismail describes important components of gardening, including a variety of different soil health techniques and heirloom seeds that have an impact on the productivity from garden to plate. With an emphasis on kitchen gardens, he is able to describe how the gardens can be adapted for use at home, in schools, or in a larger setting as a sustainable resource.
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.
Sustainable & Wellness Oriented Lifestyle Practices (2020)
with Dr. Ram Aditya & Mr. T Kumaresan
This Integrated Dietetics moderated webinar (2020) by Dr. Ram Aditya and Mr. T Kumaresan 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
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.
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.
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.
North American Food Systems Network (NAFSN) works to be a leader in the professional development of food systems practitioners, and the food systems profession itself. There are several NAFSN webinar series 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.
This is a series of webinars organised the the European Federations of the Associations of Dietitians 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.
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’. We 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
United Nations’ Food Systems Summit UNFSS Action Track #2: Shift to Sustainable Consumption Patterns with EAT (2021) – Solutions to shift to sustainably produced food, strengthen local value chains and improve nutrition (especially amongst the most vulnerable), and reuse and recycle food resources so that we can half food waste.
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
Webinar Recording: 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.
MyNutriWeb offers multiple webinars and courses on Nutrition. One example related to SFS is The Truth about Plant Protein a 4-hour symposium held with the Alpro Foundation for all professionals working across the health and food systems as well as tutors and students across the UK Ireland and Europe with the aim of addressing the latest hot topics in plant-based eating for health and the planet.
Free & Paid events
🌍 Global Networking Event on Sustainable Food Systems in Nutrition & Dietetics Education (2023 Jun 7-8)
with UCD School of Public Health, Physiotherapy & Sports Science
The 🌍 Global Networking Event on SFS in Nutrition & Dietetics Education was held at University College Dublin, Ireland 🇮🇪 from 7–8 June 2023. Read the full article about the event in the latest issue of the ICDA newsletter.
The event had over 50 participants from 11 countries including educators, trainers, nutrition & dietetics associations & others involved in education / training / professional development. We learned about innovative initiatives, to share experience and practices, and built relationships for future collaborations and education. The 2-day programme was held at UCD with a field trip and event dinner at Airfield Farm Estate.
The #ICDAsfsToolkit was there as part of the collaboration 🏼🏾 on this event along with: Global Engagement Seed Fund at UCD, Irish Nutrition & Dietetic Institute, UCD School of Public Health, Physiotherapy & Sports Science, International Confederation for the Associations of Dietitians SFS Initiative, European Federation for the Associations of Dietitians, NeverEndingFood Permaculture, Airfield Estate Dublin. Detailed information about the planning of event is here.
Agriculture, Nutrition & Health Academy Week (2023 Jun 19-30)
with Agriculture, Nutrition & Health Academy
Tha annual Agriculture, Nutriiton & Health Academy Week #ANH2023 was co-hosted in partnership with Lilongwe University of Agriculture and Natural Resources (LUANAR) from 19 to 30 June 2023, online and in Lilongwe, Malawi. Read more about the conference here. Speakers and participants had the choice of joining in a number of ways. 2023 Jun 19-22: Learning Labs (online only) 2023 Jun 26: Learning Labs (In-person only in Lilongwe). 2023 Jun 27-30: Research Conference (in-person in Lilongwe and online).
Sessions in Sustainable Food Systems at the Science, Technology and Society (STS) Conference Graz (2023 May 8-10)
with Graz University of Technology https://www.tugraz.at/
The 21st Annual STS Conference Graz 2023 „Critical Issues in Science, Technology and Society Studies“ is organised by Science Technology and Society Unit of the Institute of Interactive Systems and Data Science of Graz University of Technology. There is a track with sessions in Sustainable Food Systems including – F.1 Microbes in, for, around Food Systems – F.2 From the edge to the core: participatory food environment research in European cities – F.3 Food Justice in Alternative Food Networks: theoretical, empirical and transdisciplinary perspectives – F.4 (M)eating the future: technologies, materialities, and politics of food – F.5 How can universities support the transition to sustainable food systems?
€ 150 - 450
4th global conference of the Sustainable Food Systems Programme (2023 Apr 24-27)
with One Planet Network
Humankind is confronted with multiple deeply rooted and interlinked crises, including in relation to climate, biodiversity, conflict, energy, consumer prices, inequality, food insecurity, malnutrition and health. Global food systems challenges call for a profound and swift transformation of how we produce, process, retail, consume food and dispose organic waste.
The September 2021 UN Secretary-General’s Food Systems Summit (UN FSS) created important momentum to trigger transformation. Contributing to the 2023 Stock-Taking Moment of the UN FSS follow-up process, this conference will look at how food systems need to be transformed to overcome these crises in order to minimize the risk of global collapse and achieve the SDGs.
Recording of ICDA SFS Toolkit at Agriculture, Nutrition & Health Academy Week (#ANH2022 Jun)
ICDA SFS Toolkit team held a session at the #ANH2022 titled: “Contribute to Sustainable Food Systems with the ICDA online Toolkit & Community! A toolkit for and by Dietitians & Nutritionists to learn & grow: ICDAsustainability.org“.
👩🏽🏫 You can use the slides or the recorded session to orient yourself, or to help others understand the toolkit. You are welcome to use/adapt it to your own needs. Contact the ICDA SFS Toolkit coordinator if you need the powerpoint version or any guidance.
⏰ 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!
FREE - recordings
Sessions on Nutrition and Climate Change at the 27th UN Climate Change Conference of the Parties (COP27)(2022 Nov)
Food systems were a large part of the agenda of the 27th UN Climate Change Conference of the Parties (COP27) which took place from 6 to 18 November 2022 in Sharm el-Sheikh, Egypt. UN-Nutrition, the United Nations coordinating mechanism for nutrition, will actively engage to increase awareness about the interlinkages between diets, food systems and climate change, and to highlight the importance of addressing nutritional and environmental challenges through joint policy options to generate co-benefits for people and the planet. Visit this link at UN-Nutrition to see many of the events that address nutrition – some are recorded / have links to access more information.
free virtual attendance
International Congress of Nutrition (ICN22) The Power of Nutrition: For the Smiles of 10 Billion People (2022 Dec 6-11)
with International Union of Nutritional Sciences (IUNS)
Every four years, since 1946, the IUNS organises the International Union of Nutritional Sciences International Congress of Nutrition (IUNS-ICN) in a venue selected by the General Assembly following presentations by 3-4 bidding countries. The 22nd IUNS-ICN took place mostly as an in-person congress in Tokyo, Japan from December 6th-11th, 2022. Most programs (invited lectures, symposia, oral sessions…) were held in-person at the conference venue. Only poster presentation format has been changed to using a virtual event platform. No poster will be displayed at the onsite venue. But “Poster Presenters’ Meeting Point” called as the free discussion areas will be provided in congress venue for the all poster presenters.
The aim of each IUNS-ICN is to promote the exchange of knowledge in Nutritional Sciences. The scientific programme is comprised of plenary lectures, keynote lectures, parallel symposia, sponsored symposia, and satellite symposia. The Congresses are attended by 3-4000 participants from all over the world. Recent locations include Buenos Aires, Argentina; Granada, Spain; and Bangkok, Thailand, to name just a few. The 23rd IUNS-ICN International Congress of Nutrition will be in Paris in 2025!
see the registration fees on the website
2022 slides: ICDA session at Society for Nutrition Education and Behaviour (SNEB) Annual Conference
#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. Viewing the session recording carries a fee. SNEB Conference fee varies, reduced fees for members ~300 USD vs non-member ~600 USD
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
𝗔𝗙𝗦𝗔 𝗕𝗜𝗘𝗡𝗡𝗜𝗔𝗟 𝗙𝗢𝗢𝗗 𝗦𝗬𝗦𝗧𝗘𝗠𝗦 𝗖𝗢𝗡𝗙𝗘𝗥𝗘𝗡𝗖𝗘 (2022 Nov 28-30)
with Alliance for Food Sovereignty in Africa
Access the report for the “𝗠𝗼𝗯𝗶𝗹𝗶𝘀𝗶𝗻𝗴 𝗔𝗳𝗿𝗶𝗰𝗮𝗻 𝗙𝗼𝗼𝗱 𝗣𝗼𝗹𝗶𝗰𝘆 𝗮𝗻𝗱 𝗔𝗰𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗙𝗼𝗼𝗱 𝗦𝘆𝘀𝘁𝗲𝗺𝘀” was held: 28𝑡ℎ – 30𝑡ℎ 𝑁𝑜𝑣𝑒𝑚𝑏𝑒𝑟 2022 𝑉𝑒𝑛𝑢𝑒: 𝑌𝑎𝑜𝑢𝑛𝑑𝑒́, 𝐶𝑎𝑚𝑒𝑟𝑜𝑜𝑛. In commemoration of the African Union’s Year of Nutrition 2022, AFSA rallied its members, African citizens, and governments to advance an African perspective on nutrition and food systems. The 4th biennial food systems conference highlighted novel approaches to learning about and celebrating African food cultures, foods, diets, and cuisines with the goal of mobilising African citizens and governments to demand changes in food policy and take action toward creating food systems that are healthy, nutritious, and accessible to all. The event will also serve as the official launch of the pan-African campaign “My Food Is African.” Join the social media campaign by using the hashtag #MyFoodIsAfrican.
Free - #MyFoodIsAfrican social media campaign
COP27 Food Systems Pavilion (2022 Nov 6-18)
For the first time ever, there was a Food Systems Pavilion at the UN Climate Change Conference, putting food centre stage during these crucial negotiations. The Food Systems Pavilion focuses on actions, strategies, and solutions across the entire food value chain that have the potential to drive the transformation towards healthier, more resilient, and more equitable food systems. The opportunity is huge. Transforming the world’s food systems could generate $4.5 trillion annually in new economic opportunities by 2030 and help us to create a net-zero, nature positive world, while also ensuring social justice and food security. Visit the Food Systems Pavilion website and join the journey to deliver #ActionOnFood for people and planet.
ICLEI (Local Governments for Sustainability)’s food team is held a session at COP27 on Feeding the city for healthy people, landscapes, and climate. Food systems account for up to 37% of global GHG emissions. (Note from the #ICDAsfsToolkit Coordinator – SFS do not emit this much!) As more than 70% of the world’s food is consumed in urban areas, cities are at the core of the problem. At the same time, city leaders have a key role to play in finding locally relevant solutions to growing social, economic and environmental challenges and in enhancing urban-rural linkages for greater resilience. Building on the global momentum for food system change, this event explores the role of cities in driving food systems transformation in a multi-level governance context. Dietitians-Nutritionists’ voices are needed! 12 November 2022 from at 10:00-11:30 UTC+2 at the Local Governments and Municipal Authorities Constituency (LGMA) Multilevel Action Pavilion at COP27 on Whova, a virtual conference platform.
Access the session overview and recording here.
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
Eastern Africa Agroecology Conference Transforming Food Systems for Responsible Production, Consumption, and Social Wellbeing (2023 Mar 21-24)
with Biovision Africa Trust & International Centre of Insect Physiology and Ecology (ICIPE)
The 1st Eastern Africa Agroecology Conference Transforming Food Systems for Responsible Production, Consumption, and Social Wellbeing aimed to invoke consciousness and motivate regional and continental communities to dialogue how to invest in interventions, which can ameliorate the negative impacts of the current unsustainable food systems by transitioning towards more environmentally friendly solutions with long-term vision and planning. Conference Theme: Strengthening Resilience and Sustainability in Food Systems for Environmental and Socioeconomic Development. Location: Nairobi, Kenya, 21–24 March 2023. The conference was a hybrid event comprising in-person attendance and live-streaming for on-line participants. Cost: 100-200 USD
Food Systems Transformation: A Worldwide Response to Multiple Crises (2023 Jan 18-21)
with Federal Ministry of Food and Agriculture (BMEL)
Every year, the Federal Ministry of Food and Agriculture (BMEL) discusses current topics and issues with global outreach. The 2023 GFFA addresses the issue “Food Systems Transformation: A Worldwide Response to Multiple Crises”. The international community urgently has to develop and implement solutions to realise the right to adequate food. The only expedient solutions are those that address food security, the climate catastrophe, and the extinction of species alike. A comprehensive transformation of global food systems is of vital importance. The event is open to the public. The 2023 GFFA builds on the UN Food Systems Summit for this process. Its aim is to promote discussion and to explore possible ways for global and national collaboration in a spirit of partnership. 2000 visitors from politics, business, academia and civil society discuss how to bring about successful transformation. There is a special focus on the following four questions: 1) How can we create crisis-proof food systems? 2) How can we create climate-friendly food systems? 3) How can we preserve biological diversity? 4) How can we improve collaboration for sustainable global food systems?
You can find further information on the subject in the Backgroundpaper. The website also has Communiqués from the past 14 years.
ORFC – Oxford Real Farming Conference was held 4-6 January 2023 in both online and in person. The online archive is available on https://orfc.org.uk/orfc-archives/ The online conference is a mix of live-streamed sessions from Oxford and online-only sessions with farmers, food producers, activists, academics, authors and many others across six continents. Anything you miss will be recorded for you to catch up on, and each session will available for replay shortly after it has ended. All delegates outside Western Europe, the US, Canada, Japan, Australia and New Zealand can join us for FREE. There is interpretation through COATI (Colectivo para la autogestión de tecnologías para la interpretación) to ensure that sessions are interpreted into many languages.
From Emily Norton, #OFC2023 Chair: “… The collective challenge is not just to avoid the mistakes of the past. Instead, it is to seek the systemic solutions that prevent poverty, environmental exploitation and ultimately conflict. In exploring the consequences of conflict on our farms and communities, we’re aware that we cannot rely on yesterday’s toolbox to fix today’s problems. Hence OFC23 aims to inspire a regeneration in our politics, our society and our supply chains, as well as our farms. This is also long overdue. It’s time to start farming a new future. See you at Oxford.”
Free - 45£
Youth’s World Food Forum (WFF)
with UN SDG Global Youth
WFF is a youth-led movement facilitated by the Food and Agriculture Organization of the United Nations (FAO) to transform our agrifood systems. 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. See the WFF website for coverage of the past conferences.
Sustainable Urban Food Systems for SDGs Acceleration (2022 Dec 15)
with FAO, Global Forum on Human Settlements (GFHS)
In December 2022, FAO co-hosted a High-Level Dialogue on “Sustainable Urban Food Systems for SDGs Acceleration” at the 17th Annual Session of the Global Forum on Human Settlements (GFHS). The Event had 3 Key Points: 1) Highlight the most urgent challenges urban food systems face to ensure access to healthy diets and reduce environmental ‘foodprint’. 2) Showcase concrete examples of successful practices to reduce urban food systems’ contribution to climate impact, including consumption patterns. 3) Identify gaps and share recommendations on the transition to sustainable urban food systems. GFHS Secretary General Mr. Lu Haifeng pointed out in his closing remarks that cities should concentrate on six priorities: 1) sustainable urban planning, 2) sustainable waste management, 3) efficient and stable transition to renewable energy, 4) green, low-carbon and smart buildings and communities, 5) people-oriented public space and resilient infrastructure, and 6) sustainable urban food system. By doing so, we can better achieve the goal of resilient, carbon neutral and nature-positive city, and more effectively coordinate to deal with climate crisis, energy crisis, economic crisis, food crisis and the biodiversity crisis for a safer and greener urban future.”
Sustainable Food Systems self-paced workshop: Empowering Dietitians to Transform the Food Systems: 4 Dimensions Learning Experience (2021)
with Food + Planet
During this two-hour workshop, Food + Planet Co-founders (Sherene, Kate, Sharon, and Chris) feature ways registered dietitian nutritionists can align human nutrition with planetary health while honoring economic and sociocultural dimensions of sustainable food systems. Upon completion of the workshop, you can download a continuing professional education units (CPEUs) certificate for 2 CPEUs. There are four sessions: 1 – Nutrition – Sharon Palmer MSFS, RDN; 2 – Sociocultural – Sherene Chou MS, RDN; 3 – Planetary – Chris Vogliano PhD, RDN; 4 – Economic – Kate Geagan MS, RDN.
Healthy Lives from Sustainable Food Systems (2022 Oct)
with Uppsala Health Summit
Did you attend the Uppsala Health Summit from 22-26 October 2022 and/or read the Healthy Lives from Sustainable Food Systems pre-conference report? It provides a broad and up-to-date overview of the current challenges and the changes needed to make our food systems healthier and more sustainable. The report outlines the background of each workshop at the Uppsala Health Summit 2022 and the recordings of the plenary sessions are here. The conclusions from the discussions in workshops will be published in a post-conference briefing-kit. Uppsala Health Summit is a recurring international policy arena for dialogue on challenges for health and healthcare, and how we can overcome them. Personally invited decision-makers, opinion-makers and experts participate in active dialogue in thoroughly prepared workshops and plenum sessions. Initiators are Uppsala University, the Swedish University of Agricultural Sciences, Uppsala County Council, Uppsala City Council, and World Class Uppsala.
Diet for a Green Planet (international online course 2022 Aug)
with Novia University of Applied Sciences & BERAS International (Building Ecological Regenerative Agriculture and Societies)
The International course ”Diet for a Green Planet” with Novia University of Applied Sciences and BERAS International (Building Ecological Regenerative Agriculture and Societies) were open for applications until 2022 August. It costed 200 Euros (payable in two payments) and provides 15 ECTs (European Credit Transfers). This brochure summarises the key points of the course.
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.