This session will address the 2018 Global Nutrition Report and the EAT-Lancet Commission Summary Report specific to sustainable diets, new data on equity and inclusion, social determinants and water.
This hot topic is challenging to discuss yet drives many food decisions by the public - the perception of genetically engineered foods.
In this session, participants will hear perspectives from two of the most influential food and nutrition leaders of our time about how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world.
This session will present the work of two organizations that are identifying nutrition educational needs and training dietitians/nutritionists in low resource settings around the world.
This session will explore the link between Agriculture policy on health outcomes including those related to crop subsidies, sustainability and climate change.
This session provides an overview of the role blockchain technology is playing in creating a smarter, safer, and more sustainable food system and highlights the importance of this new technology for nutrition professionals as they interface between the food system and consumers.
In this session, leading experts will share emerging approaches to measuring and evaluating sustainability in food production with a focus on healthy food choices, along with practical applications for dietitians.
In this session, participants will learn about the framework for action and will hear from speakers whose work exemplifies the many ways nutrition professionals can leverage their expertise to accelerate progress towards sustainable, resilient, healthy food systems.
This presentation will outline the various roles of the RDN as a member of the treatment team.
This session will examine both the nostalgia and the realities of the food system from a food science perspective that contends provision of a safe, affordable, abundant and sustainable food supply requires technology.
This session will present the newly published findings from the EAT-Lancet Commission on Food, Planet and Health, which is a group of twenty global experts in health, nutrition, and sustainability.
Our diets can play a critical role in helping to reduce our carbon footprint.
In this session, presenters will discuss the wellness and sustainability trends that have the greatest impact on consumer health and the planet but are also realistic to implement in a workplace setting.
Ensuring a sustainable food system is one of the greatest social challenges today.
This session will introduce nutrition professionals to farm to school practices that enhance community food systems and strengthen federal child nutrition programs.
An essential part of our food system is agriculture and food production.
Nutrition professionals are charged with ensuring food products are healthful and high-quality, while also sufficiently abundant and minimally wasteful.
This session is designed for attendees in all areas of practice by exploring ways that all RDNs and DTRs can support strong school meals and nutrition education in their communities by thinking globally, acting locally and working strategically.
This module will examine systems-thinking and food systems over time from a public health perspective.
Knowledge of the fundamentals of sustainable agriculture systems from production, processing, distribution and consumption is essential to understanding the emerging trends and developing effective food system programs.
