Sustainable Dietary Guidance: Learning from the Past, Understanding the Present, Planning for the Future

(Recorded 5/31/17)

Speakers: Pamela A. Koch, EdD, RD, Laurie M. Tisch Center for Food, Columbia University; Miriam E. Nelson, PhD, University of New Hampshire, Tufts University; Angela M. Tagtow, MS, RD, LD, Minnesota Institute for Sustainable Agriculture, University of Minnesota College of Food, Agriculture and Natural Resource Services

To achieve nutrition for all, food and nutrition professionals need an understanding of ecological sustainability issues such as biodiversity, soil health, loss of farmland, climate change, and pollution and how these impact what, where, when, and how we grow food, and achieve nutrition security. This dynamic conversation examines, “What is dietary guidance for ecological sustainability?” and “Why is it important for nutrition professionals?” Using the attention sustainability received during the 2015-2020 Dietary Guidelines for Americans as a launching point, this session explores how ecological sustainable issues can be incorporated into nutrition education, and local, state and Federal nutrition policy.

Learning Objectives:

1. Recognize the importance of ecological sustainability and healthy eating patterns and the role of ecological sustainability in national dietary guidance
2. Describe how we can learn from the attempt to integrate ecological sustainability in the 2015-2020 Dietary Guidelines for Americans
3. Identify actions that food and nutrition professionals can take to incorporate ecological sustainability into their practice and how to support sustainability in local, state and Federal nutrition policies

Webinar sponsored by the Division of Sustainable Food Systems.

Slides