Cooking for the Climate: Multisectoral Strategies to Lead the Sustainable Food Revolution Through Culinary Programming

RDNs/NDTRs are uniquely and powerfully poised to influence climate-positive change in multiple sectors across the food system. To optimize both human and environmental health in the face of the climate crisis, it is of urgent importance that food and nutrition professionals leverage that influence to champion evidence-driven, sustainable food practices at every opportunity. Join this panel discussion to connect with leading industry experts across food system sectors, as they delineate equity-driven and cutting-edge strategies to bolster adoption of sustainable culinary practices among patients, consumers and institutions.

Planned with the Hunger and Environmental Nutrition Dietetic Practice Group

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.5

Performance Indicators

• 12.4.3 Makes recommendations to increase sustainable, resilient, and healthy food and water systems while reducing impact on people, animals and the environment.
• 13.2.5 Participates in ongoing evaluation of menu items, quality of products, costs, nutritional values and client needs.
• 1.8.4 Identifies factors that influence and impact a sustainable food system and takes steps to support and promote sustainability.

Learning Objectives

• Critique existing definitions of "sustainable food" using an equity-centered, culturally-competent, and multi-sectoral lens.
• Examine evidence-based and cutting-edge strategies to bolster adoption of plant-forward diets, reduce waste, and build institutional and/or community-level programs to optimize sustainable food environments.
• Develop an intra- or inter-organizational action plan to champion more sustainable culinary practices both among consumers and within institutions.

Moderator

• Ayten Salahi

Speakers

• Fallon Bader
• Sanna Delmonico
• Alice Pyo