R

Free

70mins

Dietitians as entrepreneurs, innovators and influencers

A case example

Tanya Haffner

Dietitians as entrepreneurs, innovators and influencers

A case example

Tanya Haffner

R

Free

70mins

CONTENT AND LEARNING OBJECTIVES

This webinar is being released to celebrate diversity in Dietetics, in support of Dietitians Week 2022.

Dietitians have traditionally and largely worked in clinical practice in the NHS settings where they are well respected and enjoy a high profile within the health community. Other key traditional areas, although not limited, include public health nutrition, academia, freelance dietetics, the media as well the food and retail sectors.

Future opportunities for both dietitians and nutritionists are now immense given the growing health and planetary crises and recognition of the impact of nutrition interventions. There is an enormous need to influence what people eat for optimal human and planetary health. Dietitians and nutritionists are increasingly working in new and emerging areas of practice.

As founder and CEO of Nutrilicious and MyNutriWeb, Tanya Haffner has combined her keen business sense with nearly 30 years’ experience in public health nutrition and communications to build two successful innovative businesses to support the health of people and the planet.

Tanya was recently invited by Queen Margaret University of Edinburgh to share her experience and expertise and speak on the topic of Dietitians as Entrepreneurs’, Innovators and Influencers to inspire new graduates and keen professionals in nutrition and dietetics to become forces of positive change through innovation and entrepreneurship! This free recording is an adaptation for such members of the MyNutriWeb community.

 

WATCH THIS WEBINAR TO:

GAIN UNDERSTANDING OF
  • An example of a dietitian using entrepreneurship and innovation for change beyond the traditional routes and the impact of this change
  • How they have amplified their influence via PR communications and education and created new areas of practice
  • How to influence organisations and their target market
  • How to influence health professionals and other food influencers
BE AWARE OF
  • How they have embraced communications and technology
  • How they have maintained their professional identify
  • Examples of impactful ground-breaking work
  • Top tips for putting a business plan together
BE ABLE TO
  • Relate this information to the key drivers for change in health, social and climate care
  • Demonstrate an innovative and emerging practice within the current landscape of public health and climate change
  • Demonstrate an applied understanding of this emerging area of practice
  • Relate this emerging practice to key themes of emerging practice in Dietetics in the UK as outlined in documents e.g., BDA (British Dietetic Association) strategy 2021-24, Future Dietitian 2025

Expert speaker

Tanya Haffner
CEO RD MyNutriWeb

Tanya is an Irish born, UK trained dietitian and nutritionist. She previously founded Nutrilicious Communications, the first solely dedicated nutrition communications agency in the UK, which has supported multiple change agents in food and health over 20 years. Now, the culmination of her mission to help everyone to eat well is the award winning MyNutriWeb.com, which uses all her experience and network, curating and running authentic influential learning and dialogue events, including traditional conferences, policy, networking, and training opportunities. Supporting and empowering all health professionals and other change agents in food with nutrition matters is in Tanya’s view, critical to improving citizens health whilst also helping to protect our planet. Tanya was awarded the Caroline Walker Trust Award for Freelance Nutritionist of the Year 2021 which recognises distinctive and outstanding work in promoting public health which maintains and advances the standards of food and nutrition. Tanya has recently taken up the role of chair of the BDA Sustainable diets group and is looking forward to working with the BDA to help advance the professions impact on sustainable eating.

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