Dietetic Professionals Working for Sustainable Food Systems
In this presentation, Fiona Yeudall and Bridget King discuss the unique skill set that dietitians bring to the work of developing sustainable food systems. As key players in the development of two new position papers on this topic, they share experiences, resources, and lessons learned, as well as providing an opportunity for participants to explore their own roles in facilitating more sustainable food systems.
About the presenters:
Fiona Yeudall, PhD, RD is the Director of the School of Nutrition and a Research Associate in the Centre for Studies in Food Security at Ryerson University. Her research focuses on the role of sustainable livelihoods & food systems in food & nutrition security, and her teaching on professional practice and food and nutrition policy. Her work includes the role of urban agriculture in food & livelihood security in Canada, Kenya and Uganda and nutrition sensitive agriculture approaches to increasing availability of and access to locally produced fortified complementary food in Vietnam. A Registered Dietitian since 1992, prior to graduate studies she worked as a community based dietitian.
Bridget King is a public health nutritionist at Public Health Sudbury & Districts. Bridget developed an interest in healthy sustainable food systems while completing a BSc in Environmental Science. She has been working in public health for over 10 years and focuses on creating healthy food and nutrition environments. This provides her with the opportunity to work with several community-based food initiatives and to co-chair the Ontario Dietitians in Public Health Food Systems Work Group. Bridget loves spending time with her family and enjoying the beautiful outdoors.