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.