👉 New Hot Topic Resource Cluster: Dietitians-Nutritionists' role in Food Waste.We pull together case studies, research, tools, webinars, and websites for one topic, all in one space, tailored to D-Ns. We will keep adding to this cluster for you... with you. If you have something to add for D-Ns please share it with us.
👉 Healthy people, healthy planet: a flexitarian approach to sustainable healthy diets (self-study course) - This course was developed by Christine McCullum-Gomez, PhD, RDN, LD with Today’s Dietitian and made complimentary through January 31, 2023 with support from Danone North America. It was approved by the Commission on Dietetic Registration to offer 2 Continuing Professional Education Units. The course is condensed specifically for D-Ns into a 7-page overview of the EAT-Lancet Commission’s 2019 planetary health diet, which is a largely plant-based flexitarian diet, and includes research on benefits and barriers to achieving the diet.
Thanks to all of you that are sending 👉 Emerging Research Summaries.Keep them coming, readers really enjoy these easy to digest overview of key SFS studies relevant to D-Ns. If you've never read an Emerging Research Summary, you are missing out! Click through to read your first one. It is easy to submit - we provide you a simple template to guide you. You can reach out to the SFS Toolkit Coordinator at any time if you have questions. I continually review and enter your submissions, so visit the toolkit frequently to see the latest additions. There will be more new ones highlighted in the October issue.
SFS Community of Practice (COP)
📣 A Call for abstracts due October 15was posted on the discussion forum for the Special issue on Sustainable Food Systems and Dietary Patterns in Nutrition and Dietetic Practice in the Journal of Human Nutrition and Dietetics. Do you have original research, reviews, or commentaries that help contribute toward the Sustainable Food Systems and dietary pattern evidence-base targeted to D-Ns? Click through on the link above and submit!
Nathan Cook shared new research on the forum related to 👉 Hospital food services, food waste, and COVID-19.Part of the research notes that, even though there were challenges, "nonetheless, hospitals embraced the challenge and created new positions, trialled different food waste data collection methods, and utilised technology to support food service operations around COVID-19 restrictions.”
👉 SFS Toolkit COP Group on Food Based Dietary Guidelines (FBDGs) - Our SFS Toolkit Regional Contact for Sri Lanka 👉 Roshan Delabandara shared the link to the new Food Based Dietary Guidelines for Sri Lankans that integrates Sustainability messages. The handbook says: “Sri Lanka first published FBDG in 2002. A revised version was launched in 2011. In 2020, Nutrition Division of Ministry of Health undertook the task of reviewing and updating the FBDG again, incorporating evidence-based latest information along with the global concept of the environmentally sustainable healthy diet.”
🇦🇺Austrailia -Kathy Faulkneris a Food service dietitian with keen interest in promoting healthy, equitable and sustainable food systems. She has over 15 years of experience as a food service dietitian where she have worked across multiple healthcare settings for both the public and private sectors. She started a PhD in 2020 after the Victorian Government announced its intention to promote local food on hospital menus. Her PhD topic explores this issue from a practical perspective, investigating the current situation and exploring models for sucess.
Kathy has a strong interest in the wicked problem of institutional food waste prevention and management and has presented on this topic at a number of Dietitian Australia conferences and university lectures. Institutional food service is an often forgotten, yet significant user of, and contributor to, the greater food system. Institutions are responsible for feeding millions of people year around. Together, they hold significant buying power and hence offer an untapped potential the transition towards a more healthy and sustainable food system. Their role as service providers to the greater community, uniquely positions them as important leaders in this transition.
To be featured in next month's Sustainability Spotlight
please contact the ICDA-SFS Toolkit Coordinator: ICDAsfs.coordinator@acadiau.ca
