Sustainable food as a health issue
The presentation covers:
- What is a sustainable diet?
- Sustainability issues are within the scope of dietetic practice
- Strategies to reduce waste and the ecological footprint of the food system
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About the presenters
Dr Clare Pettinger is a Registered Dietitian and Registered Nutritionist (Public Health) and a lecturer in food choice research. She has a developing interest in food poverty/justice and the “future of food” and is leading a small scale research project, Food as a Lifestyle Motivator which explores creative methods to engage marginalised communities in food activities to enhance their health, well-being and life skills. This project, which fosters community engagement and social sustainability, has been gaining local and regional interest (see link: FLM project). Passionate about Dietetics and Public Health Nutrition, Clare is researching the importance of “sustainability principles” for dietetic practice and how to streamline these into the dietetic curriculum and led international discussions on this topical and emerging area for dietetic practice at the International Congress of Dietetics, Granada, Spain (September 2016).
Elizabeth Atherton studied Nutrition & Dietetics at the University of Surrey in the UK, graduating in 2009. Following this she worked as a clinical dietitian in the NHS for more than four years, specialising in obesity surgery. Working with patients undergoing surgery for a condition that is predominantly a symptom of our society cemented her ambition to move into public health. She spent three months volunteering for a nutritional NGO in Nepal then went on to complete an MSc in Public Health at the London School of Hygiene and Tropical Medicine. Elizabeth works at Medact, a global public health charity, as the Sustainable Food Systems, Diets and Health Project Manager. This involves developing and implementing a set of four inter-connected projects aimed at promoting healthy, sustainable and ethical food systems, as well as reducing levels of unhealthy and unsustainable meat and dairy consumption.
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