The Client's Goals Are My Primary Responsibility: A Qualitative Study Examining Dietitians' Perceptions of the Barriers and Facilitators to Incorporating Environmentally Sustainable Food Systems in Cl

Current industrial food systems are not sustainable; they threaten future generations and cause rapid environmental degradation. Shifts to more sustainable food systems (SFS) and associated dietary practices can help reduce the carbon footprint and promote environmental sustainability. Dietitians working in healthcare settings can promote SFS initiatives. This study explored dietitians' SFS practices and their perceptions of the barriers and facilitators within healthcare settings