This product is free for those who attended FNCE® 2017.
Climate change and evolving consumer values are driving nutrition and sustainability to converge in ways that matter to consumers, the public health community and policymakers around the globe. In 2015, the Dietary Guidelines Advisory Committee recommended developing policies on agriculture, economics, transportation, energy, water use, and dietary guidance in tandem, underscoring the importance of looking at nutrition and sustainability as one. In this session, leading experts will share emerging approaches to measuring and evaluating sustainability in food production with a focus on healthy food choices, along with practical applications for dietitians. Attendees will be part of the new dialogue about the federal government's potential role in providing science-based advice to Americans on how to eat sustainably, whether it occurs in future iterations of the Dietary Guidelines for Americans (DGAs) or takes some other form.
CPE Level: 2
Learning Codes: 8018, 4030, 9020
- Discuss the role of sustainability and its implications on current and future food policy and dietary recommendations.
- Translate the link between nutrition and sustainability and apply that connection in practical recommendations for healthy food choices.
- Identify the intersection of food production, human nutrition and health in the global response to environmental challenges.
- Kathleen Merrigan, PhD
- Timothy Griffin, PhD
- Marianne Smith Edge, MS, RDN, FADA, FAND