Sustainability in Nutrition and Dietetics

Nutrition and sustainability are interrelated issues that should now be considered in tandem. Achieving a healthy and sustainable food future is an urgent matter that depends on collaborative efforts, learning and leadership.

Professionals across the healthcare and food systems have a critical role to play in helping to integrate sustainability into everyday practice at speed. This is all set to support Health, Net Zero and Sustainable Development Goals and to follow the newly published Allied Health Professional curriculum guide for environmental sustainability.

Yet, research reveals that post-registration dietitians and nutritionists lack knowledge, confidence and support to implement into practice appropriately.

This interactive roundtable will offer an update on the very latest thinking on sustainability in nutrition and dietetics from research through to policy and practice. An in-depth interactive discussion session with leaders from across the sector will address barriers and enablers alongside some of the big questions being asked by professionals. This roundtable aims to hear and address the latest thoughts from the MyNutriWeb community of healthcare and food professionals.

In this roundtable Jessica Sansom, Sustainability Director at Huel® will share why sustainability matters in nutrition and dietetics while James Collier Co-Founder & Chief Sustainable Nutrition Officer at Huel® will explore what a sustainable diet looks like. We then have the opportunity to hear from two other leading guest sustainability experts where a guided and interactive discussion session will focus on how we apply sustainability in nutrition and dietetics and shift food intakes to be healthy and sustainable.

We’ll cover:

• Why sustainability matters in nutrition and dietetics
• Why nutrition and sustainability are intertwined
• What constitutes a healthy sustainable diet – what is the consensus?
• What sustainable food-based dietary guidelines look like
• What are the barriers and enablers to change
• How we can shift to healthy sustainable eating patterns together
• How nutritionists and dietitians are incorporating sustainability in healthcare and across all areas of practice
• How can policymakers and government help shift the nation to a more sustainable diet

GAIN CLEAR UNDERSTANDING OF:

• The environmental and ecological impact of current diets
• What constitutes a healthy and sustainable diet
• Food-based dietary guidelines that are healthy and sustainable

BE AWARE OF:

• The complexity of the current food system
• What policy makers can do to help the public move to a more sustainable diet
• What foods are part of sustainable food-based dietary guidelines and what is needed to improve these

BE ABLE TO:

• Explain the principles of a healthy sustainable diet
• Describe sustainable food based dietary guidelines
• Identify which foods are least / most impactful on the environment
• Understand the barriers and enablers to change
• Discuss the role and impact of nutritionists and dietitians in incorporating sustainability in healthcare and across all areas of practice
• Describe what policy makers can do to help the public move to a healthy sustainable diet