Hot Topics Call: The Importance of Including Environmental Sustainability in Dietary Guidance

Hot Topics Call: The Importance of Including Environmental Sustainability in Dietary Guidance

February 19, 2019 at 1:00 pm - 2:00 pm Eastern

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About the Hot Topics Call

Join us for a discussion on the Society's latest position paper, The Importance of Including Environmental Sustainability in Dietary Guidance published in the January 2019 issue of the Journal of Nutrition Education and Behavior. Co-authors, Dr. Diego Rose from the School of Public Health and Tropical Medicine, Tulane University and Dr. Martin Heller from the Center for Sustainable Systems, School for Environment and Sustainability, University of Michigan will discuss the evidence supporting the paper’s primary thesis – that environmental sustainability should be a part of dietary guidance. SNEB Present-Elect Jennifer Wilkins, PhD, RD, Syracuse University, will facilitate a discussion of implications for dietary guidance, the role of food and nutrition education professionals, and future opportunities within SNEB related to dietary guidance on environmental sustainability.

This Hot Topics Call is sponsored by the Sustainable Food Systems Division 

About the Presenters

Diego Rose, PhD, Tulane University

Donald "Diego" Rose is Professor and Director of Nutrition at Tulane University's School of Public Health & Tropical Medicine. He has training in nutritional sciences (BS), public health (MPH) and agricultural economics (PhD). He started his career as a local agency WIC nutritionist in rural California, and has led research on food security and the impacts of nutrition assistance programs at USDA's Economic Research Service. At Tulane, his research explores the social and economic side of nutrition problems, with a focus on food security, the food environment, and the environmental impacts of dietary choices. He also teaches graduate courses in nutrition assessment and food and nutrition policy.

Martin Heller, PhD, University of Michigan

Martin Heller is a senior research specialist with the Center for Sustainable Systems (CSS) at the University of Michigan. His most recent research interests involve evaluating the environmental impact of dietary choices and food waste, and combining nutritional information with environmental assessments of food and diet. He has conducted life cycle assessment studies of short rotation woody biomass energy crops, a plant-based meat alternative burger, a large-scale vertically integrated US organic dairy, and as part of an international team, a comprehensive, spatially-explicit study of US dairy production.  He received a BS in chemical engineering from Michigan State and a PhD, also in chemical engineering, at the University of Colorado at Boulder.


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