149. Cultivating Sustainable Food Systems: A Nutrition-Focused Framework for Action

Cultivating Sustainable Food Systems A NutritionFocused Framework for Action

In this session, participants will learn about the framework for action and will hear from speakers whose work exemplifies the many ways nutrition professionals can leverage their expertise to accelerate progress towards sustainable, resilient, healthy food systems.

  • Release Date: October 27, 2019
  • SKU FNCE19149
Member Price
$24.00
Nonmember Price
$54.00

This products is free for those who attended FNCE® 2019.

As professionals across all sectors in the food system work toward providing a safe supply of nutrient-rich food to a growing world population, the leadership of credentialed food and nutrition practitioners is increasingly important.

In October 2018, the Academy of Nutrition and Dietetics Foundation convened a roundtable about sustainable food systems. The resulting framework for action identified five "entry points" for working collaboratively within sustainable food systems: nutrition professionals can use their expertise to 1) align agriculture and nutrition goals, 2) reduce food waste, 4) align incentives along the supply chain, 4) improve food access and food security and 5) shape and deliver dietary guidance.

In this session, participants will learn about the framework for action and will hear from speakers whose work exemplifies the many ways nutrition professionals can leverage their expertise to accelerate progress towards sustainable, resilient, healthy food systems.

CPEU: 1.5
CPE Level: 2 - Intermediate
Learning Need Codes: 1070, 6080, 8018

Performance Indicators:

  • 3.1.3 Takes initiative to facilitate change.
  • 3.2.4 Encourages others to engage in personal and professional development activities for career growth and skill enhancement.
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.

Learning Objectives

  • Identify five major "entry points" for nutrition professionals to accelerate progress towards sustainable, resilient, and healthy food systems
  • Locate and use resources related to education, research, and practice that can help students and practitioners cultivate their expertise and collaborate with other disciplines in developing sustainable food systems.
  • Describe examples of credentialed food and nutrition practitioners whose work demonstrates how the expertise of nutrition professionals can create positive changes in the food system.

Moderator

  • Kevin Sauer, PhD, RDN, LD, FAND

Speakers

  • Amanda Hege, MPH, RDN, LD
  • Hope Barkoukis, PhD, RDN, LD, FAND
  • Marie Spiker, PhD, MSPH, RDN
  • Release Date: October 27, 2019
  • SKU FNCE19149