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Advanced Degrees in Sustainable Food Systems: Creating a Career with Impact

Gain a deeper understanding of the current gaps and opportunities that exist in the field of dietetics and sustainability. Discover how a Master’s degree in sustainable food systems can offer future and current dietitians a competitive edge in the workplace.

Member Price $24.00

Nonmember Price $54.00

DPG/MIG Price $0.00


This product is free for HEN DPG members.

This webinar was presented live on May 14, 2024.

The webinar examines the current landscape of perceptions, attitudes, and opportunities in sustainable dietetics, as well as the advantages of obtaining an advanced degree in Sustainable Food Systems.

Respected thought leaders at the nexus of sustainable nutrition, agriculture and regenerative food systems, speakers Kate Geagan and Lisa Trocchia will explore the option of an advanced degree in Sustainable Food Systems in the context of the new Master’s degree requirement for registered dietitians.

The webinar will define common sustainability terms and concepts, discuss the characteristics and importance of systems-thinking, highlight what to look for in a good degree program, and detail the career advantages associated with a degree of this kind. The results of a recent large-scale survey of dietitians focused on understanding current knowledge, attitudes, and practices around sustainable diets will be shared, as well as salary reviews and perspectives on how sustainability expertise can potentially enhance earning potential and career opportunities.

CPE Level: 1
CPEU: 1.5 (valid until May 16, 2027)

Performance Indicators:

  • 1.1.2 Pursues and embraces opportunities to advance practice.
  • 1.8.4 Identifies factors that influence and impact a sustainable food system and takes steps to support and promote sustainability.
  • 3.2.8 Challenges, encourages and supports others to take action to advance the profession.

Learning Objectives

  • Participants will recognize the characteristics of sustainability, sustainable food systems, and sustainable nutrition.
  • Participants will learn where gaps and opportunities exist in the field of sustainability in dietetics.
  • Participants will formulate positive associations between advanced degrees in food and sustainability as leveraging nutrition-based careers with impact.


Kate Geagan, MS, RDN

Kate Geagan is an award-winning dietitian and nutrition pioneer who has helped millions of eaters fall in love with foods that are transformative for people and planet. Bringing deep expertise at the nexus of food, health, and agriculture, Kate is the author of Go Green Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet (Rodale) and a co-founder of Food + Planet; a trailblazing nonprofit whose mission is to equip 1 million health professionals with tools to advance regenerative, sustainable diets by 2025.

Kate has served as a strategic partner to some of the world’s leading purpose- driven companies investment funds and creative projects, as well as pioneering regenerative food brands shifting paradigms on what it means to create healthy, delicious, equitable nutrition. A seasoned media expert, she has given over 1,500 media interviews throughout her career, including over 2 dozen appearances on the Emmy award-winning Dr. Oz Show. She has been invited to share her insights on how sustainability is rapidly reshaping the future of food with executive, investor, health professional and consumer audiences worldwide. A conscious and avid wanderer, Kate resides in the mountains of Idaho with her husband, 2 children, and 4 rescue pets.

Lisa Trocchia, PhD

Lisa Trocchia is a full faculty member at Prescott College and coordinates the Master of Science degree program in Sustainable Food Systems. She has been developing curricula and teaching about food systems sustainability in higher education for over a decade. Before that, she was ground-truthing the local food movement as a practitioner from various perspectives that included growing chemical-free vegetables and value-added products for the local farmers market, ethical wildcrafting, beekeeping, and creating herbal medicinals. She trained briefly as a pastry chef, worked professionally in kitchens, and was a worker-owner in an organic bakery.

Dr. Trocchia has international corporate business experience and also started several successful food production micro-enterprises. Serving as director of the regional food policy council, Dr. Trocchia held executive-level roles and board of directorships in non-profit organizations focused on food access, growing local food and economic networks, and sustainable community development.

As an academic, she is a sensory ethnographer combining my background in the arts with research interests that include the performance of food, cultural foodways, and the modulation of affect embodied in food spaces. As an interdisciplinary scholar, she brings expertise in Sociology, Communication Studies, Economic Anthropology, political and critical theory, and the study of social networks in complex adaptive systems to my food systems perspectives. Dr. Trocchia's Ph.D. is in the Social Ecology of Food from Ohio University. Her M.S. degree is in Sustainable Food Systems from Green Mountain College and she holds a B.S. degree in Education from Miami University.

Active internationally in sustainable food systems networks and food justice initiatives, she also enjoys opportunities to work as a consultant offering support for visual storytelling, remote group facilitation, sustainable gastrotourism, and especially, food systems social network education, design, and communication in service of developing structures that activate equity, collaboration, and self-organizing.

Release Date: May 14, 2027


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