The Global Forum for Food and Agriculture (GFFA) Berlin is an international platform hosted annually at the start of Berlin’s Green Week, convening over 2,000 experts, agriculture ministers from 70+ countries, scientists, businesses, and civil society to tackle global food security challenges.
Nutritionists and dietitians will find it invaluable for its science-based focus on sustainable agriculture, ending hunger for 720 million people worldwide, and ensuring reliable access to nutritious food amid a projected 10 billion global population by 2050.
Key offerings include the Berlin Agriculture Ministers’ Conference, which produces actionable communiqués with political recommendations (e.g., digitalization platforms and youth farmer declarations); innovation exhibitions showcasing flagship projects; and panels on synergies in food systems, resource efficiency, and climate-resilient practices like agroforestry and smart irrigation.
Professionals gain insights into scaling sustainable productivity without prescriptive policies, aligning with nutrition goals like resilient supply chains for diverse, healthy diets.
For sustainable food systems work, the site provides recaps of past events (e.g., 2025’s nature-based solutions theme), policy documents, media coverage, and networks fostering cross-border research—equipping dietitians with evidence to advocate for equitable, hunger-free futures in policy, education, and practice.
The British Nutrition Foundation is a public-facing charity that exists to promote health and wellbeing and prevent diet-related ill health through evidence-based nutrition science. They provide a bridge between nutrition science, government, industry, education, and people, and a conduit to a healthier, more sustainable food environment for all.
Their team of nutrition scientists and education professionals is dedicated to making trusted, evidence-based nutrition science accessible to everyone. They empower people with the knowledge, skills, and confidence to make healthier food, diet, and lifestyle choices with the aim of having a future where everyone has a healthy and sustainable diet.
Food, a fact of Life is a page dedicated to teaching young people aged 3-16 years about where food comes from, cooking, and healthy eating.
They also host many webinars on a wide variety of topics to watch live or on demand.
The Agriculture, Nutrition, and Health Academy Science-Policy Platform brings together researchers, practitioners and policymakers working for better nutrition and health through improved agriculture and food systems.
With over 13,000 members in 160+ countries, the ANH Academy is a global network and platform for sharing research and evidence, capacity strengthening and collaboration across diverse disciplines. The ANH Academy also shares methods and metrics developed through Innovative Methods and Metrics for Agriculture and Nutrition Actions (IMMANA) grants and fellowships.
The aims and objectives of the ANH Academy Science-Policy Platform will be realised by coalescing activities around the central focus of demand-driven generation and uptake of evidence into policy processes. The successful components of the existing IMMANA Phase 2 programme are foundational to this new focus, including:
Entering its third phase in 2025, the ANH Academy is building on its growing interdisciplinary community, directing its efforts towards informing and supporting evidence-based policy change, through expanded partnerships in Africa and South Asia.
As part of this process, it will establish regional collaborative partnerships—Regional Collaboratives—which will drive the use of evidence and knowledge in policy decision making in Africa and South Asia. The institutions involved in these partnerships will be formally integrated into the ANH Academy, co-managing and co-delivering with existing partners.
Transforming food systems to support climate resilience, reduced emissions, and accessible and nutritious food.
Food systems are vulnerable to climate change and are major contributors of greenhouse gases and environmental degradation. At the same time, food insecurity remains stubbornly high and unhealthy diets are prevalent in many places around the world, creating inequities and vulnerabilities.
Educate leaders about the complexities of the food system and prepare them for careers in the sector.
Investigate and analyze how food systems can transition towards sustainable pathways and trade offs between human health, environment and climate, and ecosystem services in food systems.
Work with partners to co-design and -develop solution pathways towards climate-friendly, equitable, and nutritious food systems at local to global scales, prioritizing the most vulnerable and marginalized.
Our Three-Pillar Approach
To build momentum and demonstrate impact, F4H is launching with three foundational pillars that leverage Columbia Climate School’s unique strengths in climate science, complex systems analysis, and field research. This focused approach reflects strategic realism—concentrating initial efforts where we create genuine comparative advantage while positioning for expanded initiatives as partnerships and funding develop.
Their vision is to convene, stimulate, and support action for food systems transformations aimed at accelerating progress towards the 2030 Agenda and the Sustainable Development Goals (SDGs).
Their mission is to serve countries through systemic, country-driven, customized support in translating their commitments into effective actions to reach sustainable food systems by 2030, leveraging the wider UN system’s capacities.
The hub offers several webinars and workshops advertised on their website and social media, and are archived in their Facebook Videosand/or YouTube channel. For upcoming events, visit this page.
Ofir, O., Stark, A. H., Abu Ahmad, W., & Bar-Zeev, Y. (2025). Dietitians as agents of change to increase legume consumption: A randomized controlled trial of a behavioral intervention. Frontiers in Nutrition, 12, Article 1713719. https://doi.org/10.3389/fnut.2025.1713719
Introduction: Health and environmental benefits of daily legume consumption are reflected in Israeli Dietary Guidelines. However, legume intake fails to meet recommendations. Dietitians may be effective agents of change for promoting legume consumption. This study evaluates an evidence and theory-based, multi-component, intervention aimed to improve Israeli dietitians’ legume counseling practices, knowledge, attitudes and personal intake.
Methods: A randomized controlled trial (May–September 2023) was conducted among dietitians who actively counsel patients. The intervention included a prerecorded webinar followed by small-group workshops and provision of brochures for patients, alongside a professional guide on legume counseling for dietitians. Data regarding legume knowledge, attitudes, counseling practices and personal intake were collected at baseline and 3 months post-intervention. Controls were wait-listed to receive the intervention. The primary outcome was self-reported proportion of patients recommended to consume legumes daily (1–5 Likert scale: (1) none; (2) ≤25%; (3) 26–50%; (4) 51–75%; and (5) 76–100%). A repeated measures mixed-design model, chi-square tests and pairwise odds ratio tests were utilized for the analysis.
Results: Overall, 213 dietitians participated (Intervention: n = 109, Control: n = 104). The proportion of dietitians in the intervention group recommending to 76–100% of their patients to consume legumes daily increased from 32% (baseline) to 51% (follow-up); compared to 25 and 27%, respectively, in the controls. In the repeated measures model, recommending daily legume consumption improved significantly in both the intervention group (3.73 ± 1.1 to 4.28 ± 0.86, p = 0.001) and the control (3.67 ± 0.98 to 3.88 ± 0.92, p = 0.03), with a higher increase in the intervention group (p = 0.014). Knowledge and attitudes improved significantly in the intervention group (p < 0.001) but not for controls, except in the attitude score regarding sustainability (p = 0.026). Personal legume consumption improved significantly only in the intervention group, who had higher odds of increasing legume intake to at least twice a week [OR 2.81 (95%CI: 1.10–8.11)].
Discussion: An online intervention significantly improved dietitians’ knowledge, attitudes, counseling practices regarding legume consumption and personal intake. Utilizing dietitians’ counseling might be a viable approach for promoting consumption of sustainable diets.
Stubbendorff, A., Ericson, U., Hallström, E., Samuelsson, J., Sonestedt, E., & Ibsen, D. B. (2026). Nutritional adequacy of the EAT-Lancet diet: A Swedish population-based cohort study. The Lancet Planetary Health. https://doi.org/10.1016/PIIS2542-5196(25)00295-5
Background – The EAT-Lancet planetary health diet emphasises plant-based foods while including moderate amounts of animal-sourced foods. Simulation-based modelling studies suggest that the diet can provide adequate micronutrients, but concerns remain about potential deficiencies as studies have used different methodologies and few have assessed nutrient intakes using both dietary and biomarker data in population-based studies. This study aimed to evaluate nutrient adequacy, defined as the ability of a diet to provide sufficient essential vitamins and minerals to meet physiological requirements, in relation to adherence to the EAT-Lancet diet and assess how methodological differences in measuring adherence impact the findings.
Methods – Data was derived from the Swedish Malmö Diet and Cancer cohort (baseline 1991–96), including 25 970 participants. Dietary intake was assessed through a validated diet history method, and nutrient intakes were calculated. Seven different EAT-Lancet diet scores were used to measure adherence. Associations with micronutrient intake and nutrient biomarkers in subgroups (folate, vitamin D, selenium, zinc, and haemoglobin) were evaluated using linear and logistic regression models.
Part of Figure 3 Distribution of points using the different scores for all participants in the Malmö Diet and Cancer Study
Findings – Higher adherence to the EAT-Lancet diet was generally associated with nutrient intakes above recommended intake, although results varied by scoring method and modelling approach. Energy adjustment increased the likelihood of attaining nutrient adequacy, and higher adherence increased the likelihood of adequate intake for vitamin A, vitamin E, thiamine, vitamin B6, folate, vitamin C, calcium, magnesium, potassium, iron, and zinc. For nutrient biomarkers, higher adherence was linked to a reduced risk of folate deficiency, but a slightly increased risk of anaemia in women. No differences in deficiency risk were observed for selenium, zinc, or vitamin D among women, whereas men showed a slightly lower risk of vitamin D deficiency. For one score, there was a lower risk of zinc deficiency.
Interpretation – The EAT-Lancet diet can provide sufficient micronutrient intake without increasing deficiency risk, except for anaemia in women. Differences in outcomes between scoring methods and energy adjustment modelling highlight the need for standardised frameworks in assessing sustainable diets.
Funding – The Swedish Heart-Lung Foundation, the Pålsson Foundation, Crafoord Foundation, the Agenda 2030 Graduate School, Lund University, the Independent Research Fund Denmark, and the Danish Diabetes Association.
Citation: Barbour L, Browne S, Everitt T, Pettinger C, Wegener J, Farokhifar T, Kim S, Tsen C, Bonar G, Carlsson L (2026;), “Sustainable food systems and planetary health education for nutritionists and dietitians: prioritising curriculum concepts with Q methodology”. International Journal of Sustainability in Higher Education, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/IJSHE-08-2025-0978 (open access)
Purpose: The global food system is undermining human and planetary health. Urgent transdisciplinary action is required among food system stakeholders equipped to address complex challenges. This study aims to identify and prioritise curriculum concepts for tertiary education, with the aim of preparing entry-level nutritionists and dietitians to contribute to sustainable food systems and planetary health within their practice.
Design/methodology/approach: A mixed-methods Q study was conducted. Curriculum concepts were identified from literature and an online survey (n 84, 23 countries), then prioritised by workshop participants (n 43, 11 countries) based on relevance for entry-level nutritionists and dietitians. Participants reflected on their decision-making process using a post-workshop survey. Data were analysed using by-person factor analysis, resulting in a three-factor solution.
Findings: Three distinct viewpoints were identified: Viewpoint 1: Start with core concepts; Viewpoint 2: Prioritise diverse knowledges and social justice; and Viewpoint 3: Develop soft skills to address systemic challenges. Consensus was achieved regarding the relevance of some curriculum concepts; respect for diverse knowledges and cultures was considered highly relevant, while Policy and Food Industry were considered less relevant for entry-level practice.
Originality/value: Q methodology enabled structured exploration of international perspectives among diverse food systems stakeholders, both within and outside the disciplinary field of nutrition and dietetics. The results offer discipline-specific guidance to inform a curriculum framework for tertiary educators. Such purpose-driven education can equip nutritionists and dietitians to contribute to sustainable food systems and planetary health for current and future generations.
Nutrition professionals hold a trusted role as agents of change, ideally positioned to drive progress toward diets that nourish both health and the environment.
MyNutriWeb is a Continuing Professional Development (CPD)-accredited online hub, primarily serving UK and Republic of Ireland health professionals, yet globally accessible. They aim to empower dietitians and nutritionists with credible, practical education to embed healthy, sustainable, and equitable nutrition into clinical practice and public health.
MyNutriWeb offers both free and low-cost options for select sessions (including student discounts), such as live/on-demand events, courses, blogs, research reviews, toolkits, and networking opportunities.
These span a broad curriculum from life-stage specific dietary needs to cutting-edge evidence on sustainability initiatives that enhance everyday practice and planetary health, often tailored to UK contexts like National Health Service (NHS) settings, with some multicultural resources.
Sustainable Diets: Fundamentals for Human and Planetary Health is one of MyNutriWeb’s short courses that addresses healthy food and nutrition for all while averting dangerous climate change and restoring the balance of the natural world. It can be previewed for free; there is a charge for the full course. The course brings together leading experts across every aspect of sustainable diets, integrating planetary and nutrition science, together with behaviour change tactics and specific considerations such as low-income groups, athletes, children, and the older population. This course can help professionals develop the confidence and knowledge necessary to incorporate sustainability into their practice.
The webinar series on Health (human and planetary) and the Existential Threat of the Anthropocenebrought 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 2023 February 14. The series was delivered in two parts — the first highlights the destructive force of the Anthropocene. The second set of lectures delves into solutions.
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.
checked October 2024, Febrary 2026
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