The foodservice sector represents a major leverage point for influencing overall food system sustainability and enhancing the health of people and the planet. In this discussion, led by a senior advisor and researcher in sustainable diets and featuring two of the most influential nutrition and sustainability leaders in the foodservice sector, panelists will identify opportunities in foodservice settings (e.g. universities, worksites, national restaurant chains) that bridge the gap between nutrition and sustainability efforts and effect positive change in food consumption and climate impacts.

The latest evidence supporting the promotion of health and sustainability in conjunction with each other will be explored. The panelists, who each represent the commercial and non-commercial sector, will also share thoughts on addressing challenges through facilitating cross-disciplinary collaboration. Join our expert panel to gain practical strategies in pairing planetary and public health through food procurement, menu design, food choice architecture, food waste prevention, marketing, partnerships and more.

Planned with the Committee for Lifelong Learning