Agriculture and Sustainability
152. Growing a Healthy, Sustainable Plate: From Recommendation to Reality
Tuesday, October 23
9:45 AM - 11:15 AM
Session Level 2 - Intermediate
Over the next few decades, changing the way we eat and produce food will be critical to improving human and planetary health. Four of the United Nation's (UN) seventeen Sustainable Development Goals address food security and nutrition through sustainable agriculture and development. The organization’s latest report suggests that a shift to more plant-based diets will help reduce climate-altering emissions and improve health. But until recently, there has been a lack of evidence-based guidelines for sustainable diets or food systems. This session will present the newly published findings from the EAT-Lancet Commission on Food, Planet and Health, which is a group of twenty global experts in health, nutrition, and sustainability. It will discuss the first global and scientific definition of sustainable nutritious eating patterns, the role of the private and public sectors in transforming the food system, and ways dietitians can empower consumer behavior change to help build a healthier plate and planet.
- Define sustainable nutrition and its importance to the UN sustainable development goals.
- Discuss the role of various stakeholders in a sustainable food system.
- Make informed evaluations on what foods and eating patterns are both sustainable and nutritious, and how to apply in practice.
Learning Need Codes:
- 8018 - Environmental, agricultural, and technologic influences on food systems
- 4030 - Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
- 9020 - Evaluation and application of research