Symposium Workshop: Sustainable Food Systems Master Class
This is not a webinar or course for purchase - this is a module for credit claiming for our 2020 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our Symposium; however, the topics may be revisited in the future in the form of a webinar or self-study course.
Sustainability represents the single biggest challenge – and opportunity – of our lifetime. There’s a critical need in the marketplace for open access to leading-edge thinking and resources in the sustainability domain. This is especially the case for health professionals, who oftentimes find themselves on the frontlines as dietary resources for the public, media, healthcare, foodservice, and retailers. Join an award-winning team of dietitians at the Today’s Dietitian Spring Symposium for an interactive workshop that discusses accelerating progress on this topic, in order to advance a healthier, more resilient, and sustainable food system.
During this three-hour, interactive workshop, Sherene, Kate, Sharon, and Chris will discuss how RDs can help align human nutrition with planetary health; protect biodiversity through organic and regenerative agriculture; and use the changing climate and food innovation to reshape the future of food. Finally, hear about the success stories of your fellow RDs, and how they are scaling positive change across our food system and driving measurable health outcomes as a result.
After attending this session, nutrition professionals should be able to:
- Discuss three reasons why sustainable food system skills are essential for RDs in the 21st century and how it shifts the RD paradigm towards a systems-based approach to wellness.
- Explain one domestic and one global challenge to achieving Sustainable Development Goal #2 - Zero Hunger – as it relates to current food production practices.
- Define planetary health and boundaries’ roles as foundational principles in emerging evidence-based frameworks for sustainable food systems.
- Describe four foods that exist as a result of advancements in technology and explain their impact on agriculture and sustaining the food system.
- Summarize how nutrition practitioners are using their platforms to create positive changes in the food system, improve outcomes, and grow their business.
Sherene Chou, MS, RDN, is an award-winning dietitian and chef focused on building a more sustainable world through plant-based nutrition education. She’s collaborated with national brands and institutions to build innovative programs. She serves as the Chair for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group, the RD Group Co-Chair for the Teaching Kitchen Collaborative, and she sits on the Advisory Council for the Physicians Committee for Responsible Medicine on Universal Meals. Sherene co-developed the first Certificate of Training on Sustainable Food Systems for the Academy of Nutrition and Dietetics and was featured as one of Today’s Dietitian magazine’s 10 RDs making a difference in 2019.
The presenter reports the following relevant disclosures: American Pistachio Growers, Longevity Nutrition, Plant Based Foods Association, NutriBullet, Keck USC Medical School. She has certified that no conflict of interest exists for this program. View our disclosure policy.
Kate Geagan, MS, RD, is an award-winning dietitian and nutrition pioneer who has helped millions of eaters discover and fall in love with foods that power a healthy life. She is the author of Go Green, Get Lean: Trim Your Waistline with the Ultimate Low Carbon Footprint Diet, a columnist for Clean Eating magazine, and a global thought leader in her field who is forging future conversations around foods that are good for people and our planet. She has shared her expertise and insights on how these opportunities are rapidly reshaping everything from healthcare to the grocery store with professional, executive and consumer audiences worldwide.
Kate's thoughtful approach and unique vantage point come from nearly two decades of experience as one of the country's leading nutrition experts. She brings deep communications know-how, an understanding of consumer behavior, food trends and breakthrough innovations, as well as broad cross-category experience. This unique skill set is the reason she is sought out time and again by today's top food leaders and change-making organizations.
When she’s not focusing on food, she can be found skiing, mountain biking, or hiking with her family in the mountains of Utah, feeling up local produce at the farmer’s market, or sneaking regular doses of high-quality chocolate. Kate collaborates with forward-thinking companies and organizations to transform the food system, empower eaters, and build a more sustainable future.
The presenter reports the following relevant disclosures: True Health Initiative, Clif Bar & Company, Pompeian Olive Oil, Earth's Best Organics, American Farmland Trust, Sun Valley Institute, JUST, Scout Craft Cannery, Barilla, Danone North America, Nestle, North American Olive Oil Association, BEAR Snacks Columnist, Clean Eating Magazine. She has certified that no conflict of interest exists for this program. View our disclosure policy.
Sharon Palmer, MSFS, RDN, has created an award-winning career based on combining her two great loves: nutrition and writing. Sharon is an accomplished writer, editor, blogger, author, speaker, and media expert. In particular, her expertise is in plant-based nutrition and sustainability. Sharon has authored over 1000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and LA Times. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, was a critical success and was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. She is currently working on her third book on plant-based eating, due for publication in 2020.
Sharon has contributed to several book chapters on nutrition and sustainability. She also serves as nutrition editor for Today’s Dietitian, judge for the James Beard Journalism Awards, nutrition consultant for many publications and organizations, speaker at conferences, and nutrition expert in the media, including print, online, radio, podcasts, television, social media, and film. Sharon enjoys organizing farm and sustainability tours across the world, and she still has time to blog every day for her popular online community, The Plant-Powered Dietitian. Sharon recently completed her master of science in sustainable food systems from Green Mountain College in Vermont, and she serves as associate faculty at both Sterling College in Vermont and Prescott College in Arizona on the topic of sustainable nutrition. Living in the Chaparral Hills overlooking Los Angeles with her husband and two sons, Sharon enjoys tending to her own organic garden, visiting the local farmers market every week, and cooking for friends and family.
The presenter reports the following relevant disclosures: Tomato Products Wellness Council, Oldways, Maya Kaimal Foods, Wholier Foods, AICR. She has certified that no conflict of interest exists for this program. View our disclosure policy.
Chris Vogliano, MS, RD, has a passion for creating a healthy, sustainable, and waste-free food system. He has served as a research fellow for The Academy of Nutrition and Dietetics Foundation, was awarded the Young Dietitian of the Year award by the state of Washington and was recognized as Today’s Dietitian magazine’s 10 RDs who are making a difference. Chris has also recently taught a food systems course at The University of Washington and has presented at over 35 conferences around America. Most recently Chris is pursuing his PhD in Global Health in Wellington, New Zealand, is focused on creating more biodiverse sustainable food systems. During his free time Chris loves doing anything outdoors – hiking, biking, yoga, and dining his way through new cuisines.
The presenter reports the following relevant disclosures: Consultancies: Global Alliance for Improved Nutrition (GAIN), Bioversity International. Workshop Sponsors: Danone, Clif Bar, Barilla. He has certified that no conflict of interest exists for this program. View our disclosure policy.
- 3.50 CDR