This product is free for those who attended FNCE® 2017.
Agriculture is a key driver of health improvements and poverty reduction. The world's growing population continues to stretch its natural resources and prompts humanity to realize that trade-offs will be necessary to ensure there is adequate food to nourish everyone. This session will reflect on the 'good old days' of agriculture and the new challenges in developing a sustainable food supply. Experts will provide examples of current trade-offs between local and global sustainable foods as well as competing world views of sustainability. Participants will become familiar with the contemporary links among agriculture, nutritional status and dietary patterns.
CPE Level: 2
Learning Codes: 8018, 2040, 4070
- Outline national and global challenges, both past and present, impacting sustainable food production.
- Describe trade-offs between locally and globally sustainable food production, and project the state of the global food supply in 2050 with and without the help of agricultural (and food production) science and technology.
- Identify three key ways changes in agriculture and food production practices have evolved and have affected nutritional status and dietary patterns over the past century.
- Jack Bobo, JD, MS
- John Erdman, PhD, MPH, MS
- Kimberly Kirchherr, MS, RDN, LDN, CDE, FAND
Planned with the Food and Nutrition Science Solutions Joint Task Force - a collaboration of the Academy of Nutrition and Dietetics, Institute of Food Technologists (IFT), American Society for Nutrition (ASN) and the International Food Information Council (IFIC)