Agriculture and Sustainability

FNCE 2018

152. Growing a Healthy, Sustainable Plate: From Recommendation to Reality

Tuesday, October 23
9:45 AM - 11:15 AM
CE: 1.5

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.

Learning Objectives:

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

Mary Beth Kavanaugh, MS, RDN, LD, FAND

Mary Beth Kavanagh is currently employed as Program Cooridnator of the BSDN Coordinated Program at Keiser University in Lakeland Florida. She was previously employed for 18 years as Senior Instructor and Director of Bachelor's/Master's Education at Case Western Reserve University in Cleveland Ohio. She has served as Delegate from Ohio to the House of Delegates and is currently appointed as a member of the Committee for Lifelong Learning.

Presentation(s):

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Kerry Neville

Presentation(s):

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Sam Kass

Sam joined the White House kitchen staff in 2009 as Assistant Chef and, in 2010, became Food Initiative Coordinator. During his White House tenure, he took on several additional roles including Executive Director of First Lady Michelle Obama’s “Let’s Move!” campaign and Senior White House Policy Advisor for Nutrition. Sam is the first person in the history of the White House to have a position in the Executive Office of the President and the Residence. As one of the First Lady’s longest-serving advisors, he helped the First Lady create the first major vegetable garden at the White House since Eleanor Roosevelt’s victory garden. In 2011, Fast Company included Sam in their list of 100 Most Creative People, and in 2012, he helped create the American Chef Corps, which is dedicated to promoting diplomacy through culinary initiatives. He is also an MIT Media lab fellow.

Presentation(s):

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Walter Willett

Walter Willett is Professor of Epidemiology and Nutrition at Harvard T.H. Chan School of Public Health. He has focused much of his work over the last 40 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the development of cancer and other major diseases applying these methods in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information on the long-term health consequences of food choices. He has published over 1,800 articles and has written a textbook and four books for the general public. He is the most cited nutritionist internationally, and is among the five most cited persons in all fields of science. He is a member of the Institute of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research.

Presentation(s):

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