FCP Tastings Summer 2021 Newsletter: Sustainable Nutrition: A Complex Balancing Act of Environmental, Economic, and Social Factors

FCP Tastings Newsletter

This article will provide the reader with insights on many issues to thoughtfully consider when discussing sustainable nutrition with colleagues, clients, or consumers.

  • Release Date: August 16, 2021
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This product is free for FCP members.

In this article, Amy Myrdal Miller, MS, RDN, FAND, takes us through the trifecta of environmental, economic and social factors that play a role in sustainable nutrition and shares some eye-opening statistics and facts around the “how” and “why” certain farming practices exist; and how new technological advances in farming equipment and farming practices are having positive impacts on their environmental footprint.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 12.4.2, 12.4.3, 7.1.2

Learning Objectives

  1. Discuss social factors that may influence the food and nutrition recommendations and decisions RDNs and NDTRs make in a variety of work settings.
  2. Identify the economic impact of food and nutrition recommendations as well as various food production methods.
  3. Describe recent advances in how farmers and ranchers in the United States are decreasing the environmental impact of various production methods.

Publish 2021

  • Release Date: August 16, 2021