149. Cultivating Sustainable Food Systems: A Nutrition-Focused Framework for Action

Sunday, October 27
8:00 AM – 9:30 AM
Location: 120-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149368

As professionals across all sectors in the food system work toward providing a safe supply of nutrient-rich food to a growing world population, the leadership of credentialed food and nutrition practitioners is increasingly important.

In October 2018, the Academy of Nutrition and Dietetics Foundation convened a roundtable about sustainable food systems. The resulting framework for action identified five “entry points” for working collaboratively within sustainable food systems: nutrition professionals can use their expertise to 1) align agriculture and nutrition goals, 2) reduce food waste, 4) align incentives along the supply chain, 4) improve food access and food security and 5) shape and deliver dietary guidance.

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.

Learning Objectives:

  • Identify five major “entry points” for nutrition professionals to accelerate progress towards sustainable, resilient, and healthy food systems
  • Locate and use resources related to education, research, and practice that can help students and practitioners cultivate their expertise and collaborate with other disciplines in developing sustainable food systems.
  • Describe examples of credentialed food and nutrition practitioners whose work demonstrates how the expertise of nutrition professionals can create positive changes in the food system.

Learning Need Codes:

  • 1070 Leadership, critical and strategic thinking
  • 6080 Training, coaching, and mentoring
  • 8018 Environmental, agricultural, and technologic influences on food systems

Performance Indicator:

  • 3.1.3 Takes initiative to facilitate change.
  • 3.2.4 Encourages others to engage in personal and professional development activities for career growth and skill enhancement.
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.

    Moderator(s)

  • Kevin Sauer, PhD, RDN, LD, FAND

    Associate Professor

    Kansas State University

  • Speaker(s)

  • Hope Barkoukis, PhD, RDN, LD, FAND

    Chair, Dept Nutrition, School of Medicine

    Case Western Reserve University

  • Marie Spiker, PhD, MSPH, RDN

    Healthy and Sustainable Food Systems Fellow

    Academy of Nutrition and Dietetics Foundation

  • Amanda Hege, MPH, RDN, LD

    Project Manager

    Academy of Nutrition and Dietetics Foundation