CONTENT AND LEARNING OBJECTIVES

Sustainability is a critical priority for all where the food sector is a major contributor. Driving innovation throughout the food industry as many organisations, including the NHS, are striving to meet ambitious targets by 2030. From reducing waste to improving sourcing practices, sustainability initiatives are reshaping how businesses and organisations operate. However, achieving these goals requires more than just innovation; it depends on collaboration, education, and a commitment to shared knowledge. By working together, solutions can be implemented that benefit both the environment and the health of populations.

As the healthcare sector strives for Net Zero, it’s crucial that health professionals, including nutrition and dietetic groups, recognise these strategies and explore how to implement sustainable practices.

The food and manufacturing sectors have a significant impact on carbon emissions, and while some emissions are unavoidable, there are actionable ways to reduce or offset them. At the same time, these efforts can also contribute to addressing malnutrition and improving overall food security for vulnerable populations. Sustainability becomes an integral part of not only protecting the planet but also ensuring that everyone has access to adequate nutrition.

This webinar will explore how sustainable practices in healthcare and the food industry can address both climate change and malnutrition.

We’ll cover:

• Climate Change impact on UK and NHS Healthcare
• Evidence, Guidance and Targets towards a Net Zero NHS and Dietetic Practice
• Climate Change’s impact on patients
• The impact of portion size on malnutrition and sustainability
• The role of closed loop tray recycling
• Why a low carbon menu makes a difference for sustainability

CPD CERTIFICATE & LEARNING MATERIALS

This webinar is awaiting approval for CPD by the AfN

Webinar slides and links to other key resources will be sent within 2 weeks of viewing the webinar, along with a separate personalised CPD certificate to save for your files. Add hello@mynutriweb.com to your safe senders to ensure you receive them.

This webinar is being run in association with Wiltshire Farm Foods, the BDA Sustainable Diets Specialist Group and BAPEN Sustainability Specialist Interest Group (SSIG)

About Wiltshire Farm Foods

As  experts in nutrition, Wiltshire Farm Foods has been developing home delivered ready meals  for over 30 years. They have a team of registered dietitians and award-winning chefs who work closely to ensure all their meals support their customers’ nutritional needs. Their range spans across 330 meals, including the world leading Softer Foods range that has been created for those with swallowing difficulties.
To find out more sign up to their HCP Newsletter, to receive offers for your patients, exclusive access to new product and other relevant information and updates.

About BDA Sustainable Diets Specialist Group
The BDA Sustainable Diets Specialist Group represents HCPC registered dietitians with a specialist role or interest in sustainable diets, planetary health and environmentally friendly nutrition.

About BAPEN Sustainability Specialist Interest Group (SSIG)
The SSIG is a multidisciplinary group for professionals that together aim to:
– Develop a sustainability strategy for BAPEN
– Foster the development of work streams and change of practice in order to improve sustainability within clinical nutrition
– Assist BAPEN in collaboration with external organisations, including industry partners, in matters relating to sustainability and development
– Consider the potential for sustainability impact outside of climate change, including wider society and nutrition as preventative health measures