Free
120mins
Sustainability in Nutrition and Dietetics
Roundtable
Wednesday 18 September 2024
19:00–21:00 BST
Sustainability in Nutrition and Dietetics
Roundtable
Wednesday 18 September 2024
19:00–21:00 BST
Free
120mins
Special edition roundtable for all professionals working in nutrition and health
CONTENT AND LEARNING OBJECTIVES
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
WATCH THE ROUNDTABLE TO
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
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CHAIR:
Dr Christian Reynolds
Chair
Dr Christian Reynolds
Reader, Centre for Food Policy, City At George’s, University of London, UK
Dr Christian Reynolds' biography
Christian is recognised as a global expert on food loss and waste and sustainable diets. He is the lead editor of the Routledge Handbook of Food Waste (2019), and has co-authored over 50 peer-reviewed publications, multiple reports and book chapters. Christian also researches sustainable cookery, food history and the political power of food in international relations.
Jessica Sansom's biography
Expert speaker
James Collier
Co-founder and Chief Sustainable Nutrition Officer, Huel®
James Collier’s biography
Expert panelist
Professor Sarah Bridle
Chair in Food, Climate and Society at the University of York
Professor Sarah Bridle’s biography
Professor Sarah Bridle is Chair in Food, Climate and Society at the University of York. A transdisciplinary researcher galvanised by the need to tackle climate change, Sarah takes a quantitative approach to help transform agri-food systems. Sarah’s aim is to drive changes in food production and consumption towards healthier people and planet, through research focused on exploring and communicating the environmental and nutritional impacts of different interventions.
Author of Food and Climate Change – Without the Hot Air, Sarah founded Take a Bite out of Climate Change, leads the Metrics Work Package of FixOurFood, and was appointed Food and Land Use System Fellow in the Chief Scientific Adviser’s Office at DEFRA in November 2021. Sarah’s recent work focuses on analysing the vulnerability of our food system here in the UK and regularly leads discussions with stakeholder groups in the food system as well as policy and science influencers. Sarah directs multiple outreach projects, is Co-PI of the AgriFood4NetZero Network+ and heads the Network’s Communications programs.
Rosie Martin’s biography
Rosie is a plant-based specialist dietitian supporting dietary change for human, planetary and animal health. Rosie works as the Employee Health & Wellness Dietitian for her local NHS trust, as well as running and her private business, Rosemary Nutrition & Dietetics.
Expert panelist
Duncan Williamson
Chief advisor on sustainable gastronomy at the Barilla Foundation, Head of advocacy and public affairs at Rainforest Alliance and trustee at Eating Better
Duncan Williamson's biography
I am a recognised food and sustainable diets expert with over 20 years experience. with the last 13 focused on food systems, biodiversity and sustainability. In 2020 I set up Nourishing Food Systems which advises civil society and business about diets and food systems. Currently I am the chief advisor of sustainable gastronomy for the climate smart chefs network and the Barilla Foundation, and the head of advocacy for the Rainforest Alliance and I am a trustee of Eating Better, which I also set up. I worked at WWF UK for 10 years where I created their global programme on sustainable diets. I lead programmes on sustainable diets and food systems at Forum for the Future, Compassion in World Farming (CIWF) and Action Against Hunger.
Tanya Haffner's biography
CPD CERTIFICATE & LEARNING MATERIALS
This roundtable is waiting for approval for CPD by the AfN
Webinar slides and links to other key resources will be sent within two 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 roundtable has been kindly supported by Huel® and the BDA Sustainable Diets Specialist Group
About Huel®
Huel® (Human + Fuel) is a plant-rich, nutritionally complete food, providing all 26 essential vitamins and minerals, protein, fats, carbs, and fiber in one meal. It’s the perfect plan B for when you’re away from the kitchen or short on time, ensuring healthful and sustainable nutrition.
Learn more about Huel® and sign up for their exclusive Healthcare Professional Insider newsletter.
Stay ahead with expert insights and updates. Visit this link to join now.
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.
Please note, approval of each sponsor and activity is carefully assessed for suitability on a case by case basis. Sponsorship does not imply any endorsement of the brand by MyNutriWeb, its organisers, its moderators or any participating healthcare professional, or their association. Sponsorship funds are reinvested into the creation and promotion of professional development opportunities on MyNutriWeb.
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