This product is free for those who attended FNCE® 2016.
A recent wave of policies have put food and nutrition issues on the global public agenda—the first nationwide food-waste reduction goals released by the USDA and EPA, a new Dietary Guidelines where issues of nutrition, access to healthy food, and sustainability converge, and a renewed worldwide focus on climate change following the UN's COP21. But what happens after those policies are released, and how does it impact nutrition professionals in their work?
This session will explore how select food policies are put into action across the food system to create positive change in social, environmental and public health. Experts will share how policy shapes the food we eat, lessens the burden of food insecurity, and ensures sustainability in the food system. The speakers will bring to life various cross-sector case studies that address current policy issues like food security and food waste—highlighting successful efforts to provide food that is healthful for people and the planet.
CPE Level: 1
Learning Codes: 1080, 4070, 8018
- Carrie Calvert
- Mary K Young, MS, RDN
Moderator and Program Planner