Towards a More Sustainable and Nutritious Food Supply

This product is free for FCP members.

This webinar was presented live on November 9, 2021.

This session discusses the increasing importance and urgency surrounding sustainable, healthy diets. Registered dietitians are key stakeholders in these discussions – helping raise awareness, breaking down barriers that exist in access to healthy foods for all, and proposing solutions to food and nutrition insecurity challenges. During today's discussion, food futurist and author Jack Bobo will share insights to help registered dietitians consider the complexity of a sustainable, healthy food system and explore their role in helping people navigate this complex landscape with meaningful guidance that addresses consumers' desire for a healthy, sustainable and nutritious future for all.

CPEU: 1.0
Learning Need Codes: 8018, 8035, 8070
Performance Indicators: 13.2.5, 13.2.7, 7.2.7, 7.2.5

Learning Objectives

1. Describe the current debate around sustainable food systems
2. Discuss the challenges and uncertainties involved in creating a sustainable and nutritious food system for all
3. Appraise this evolving landscape in order to respond to client and patient questions

Speaker

Jack A. Bobo

Jack Bobo is the CEO of Futurity, a food foresight company that advises companies, foundations and governments on emerging food trends and consumer attitudes and behaviors related to the future of food. Recognized by Scientific American in 2015 as one of the 100 most influential people in biotechnology, Jack is a global thought leader who has delivered more than 500 speeches in 50 countries. He previously served as the Chief Communications Officer and Senior Vice President for Global Policy and Government Affairs at Intrexon Corporation. Prior to joining Intrexon Jack worked at the U.S. Department of State for thirteen years as a senior advisor for global food policy. An attorney with a scientific background, Jack received from Indiana University a J.D., M.S. in Environmental Science, B.S. in biology and B.A. in psychology and chemistry.