The Role of Alternative Proteins in Building Sustainable Food Systems
This continuing education course examines the environmental, agricultural, and health effects of present-day production of animal-based, plant-based, and alternative proteins.
After completing this continuing education course, nutrition professionals should be better able to:
- Define the multiple facets of a sustainable diet.
- Describe three modern challenges of animal protein production.
- List two ways to produce more sustainable protein for personal and planetary health.
- Identify three alternative proteins and their potential role in the context of sustainable food systems.
Chris Vogliano, MS, RDN, is a researcher, speaker, and PhD candidate in Public Health & Food Systems at Massey University in Wellington, New Zealand. Vogliano has served as an agriculture and nutrition research fellow for the Academy of Nutrition and Dietetics Foundation, has served on the Council on Future Practice, and was given the “Young Dietitian of the Year” award by the state of Washington.
The author has no relevant disclosures to report regarding this program. He has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR