Environmental Sustainability and Dietary Guidance: Research, Policy, and Applications
Date: March 19th, 2019
With current research linking dietary choices and patterns to environmental impacts, there is growing consensus that a substantial shift in diets and methods of food production is needed. It is urged that this is imperative to build a more sustainable and resilient global food system.
Internationally, governments have been taking action to mitigate the negative environmental impacts associated with the current food system and dietary practice by translating sustainability research and principles into policy, practice and national dietary guidance
In this webinar we will:
- Explore the relationship between individual food choices and environmental impacts;
- Describe research on the relationship between individual dietary choices and greenhouse gas emissions and nutritional quality
- Summarize the main findings and recommendations of a new position paper by the Society for Nutrition Education and Behaviour: The Importance of Including Environmental Sustainability in Dietary Guidance;
- Outline international best practice recommendations and examples of integrating sustainability recommendations into national dietary guidance; and
- Discuss Canada’s New Food Guide and the integration of sustainability recommendations into our National Dietary Guidance.
Diego Rose, PhD, MPH, RD
Donald “Diego” Rose is professor and director of nutrition at Tulane University’s School of Public Health and Tropical Medicine. His research explores the social and economic side of nutrition problems, with a focus on nutrition assistance programs, food security, the food environment, and the environmental impacts of dietary choices. He has studied disparities in access to healthy food and has developed a framework for how the neighborhood retail food environment influences dietary choices. His current research examines the environmental and health consequences of individual self-selected diets in the U.S. and the effects of simulated dietary changes on these outcomes.
Dr. Rose has served on various National Academy panels related to food security and public health, and as a consultant to the UN Food and Agriculture Organization and the World Food Program. He teaches graduate courses in nutrition assessment and food and nutrition policy. Prior to joining the faculty at Tulane, he worked for USDA’s Economic Research Service on domestic food assistance policy and in Mozambique and South Africa on food security and nutrition. He began his nutrition career as the director of a local agency WIC nutrition program in a farmworker clinic in rural California. Dr. Rose received a BS in nutritional sciences, an MPH in public health nutrition and PhD in agricultural economics from the University of California, Berkeley.
Barbara Seed, PhD, MPH, RD
Dr. Barbara Seed is a Registered Dietitian with over 30 years of experience working in public health. In her work and volunteer capacities, she has straddled many sectors including government, civil society and academia. Barbara currently works as a consultant in food and nutrition policy, focusing on integrating nutrition, food systems and the environment. She led the development of the first dietary guidelines in Qatar in 2013 – one of the first in the world to include sustainability principles.
Barbara has since been working to advance the concept of integrating sustainable, healthy diets within national level dietary guidelines, as a lecturer and webinar speaker across Canada, publishing in peer-reviewed journals, and as a member of the Dietitians of Canada (DC) Sustainable Food Systems Leadership Team. In 2016, she wrote a background paper for Health Canada examining the integration of environmental sustainability principles into dietary guidance.
WEBINAR SLIDE PRESENTATIONS
- Dr. Diego Rose – Diet and Environmental Sustainability
- Dr. Barbara Seed – Integrating Environmental Sustainability Principles into Dietary Guidance