Sustainability in Foodservice: The RD’s Role in Implementing Sustainable Practices
Suggested CDR Learning Codes: 8018, 8020, 8050, 8070; Level 2
Performance Indicators: 7.2.4, 13.1.2, 13.2.5, 13.2.7
This continuing education course explores the dietitian’s role in educating foodservice staff and clients on sustainability efforts and implementing sustainable practices in food service systems, including those pertaining to waste reduction, resource conservation, and the acquisition of equipment, food, and nonfood items.
After completing this continuing education course, nutrition professionals should be better able to:
- Define the concept of sustainability and identify three sustainable practices in foodservice.
- Select institutional kitchen equipment that reduces energy and water consumption.
- Choose sustainable methods for waste management.
- Design menus and purchase food and nonfood items that incorporate sustainable practices.
- Develop training and education programs for staff and clients regarding sustainability initiatives.
Robin Sabo, MS, RD, MLS, is an associate professor and health professions librarian at Central Michigan University. She has worked as a hospital nutrition services manager and as a clinical dietitian.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure Policy
- 2.00 CDR