With the growing concerns around environmental degradation and climate change, the role that the Healthcare Practitioner can play in promoting a more sustainable food system is as important as ever. This presentation will outline the impact of our current food system on the environment from production to consumption, highlight programs working towards effective advances, and provide realistic ways that healthcare providers can make a difference in their workplace, communities as well as on a policy level to encourage dietary habits that are more environmentally sustainable. Participants will walk away with big picture concepts, resources for further education and practical tools that support a sustainable, resilient, and equitable food system to improve both planetary & human health.
Performance Indicators* / Learning Objectives:
2.1.1 Assesses the communication needs of the individual, customer or population.
3.1.7 Participates in the development of the organizations strategic plan, mission and vision.
7.2.6 Identifies and promotes sustainable, resilient, healthy food to staff, customers and public.
8.4.1 Plans and designs nutritionally sound meals, menus and meal plans that meet customer needs and demand and that promote health and disease management.
*This course has been approved for continuing education for Registered Dietitian Nutritionists and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR).