The Social Impact Potential of Practitioners on Sustainable Food Systems
In the face of multiple, interconnected global crises such as climate change and food injustice, health professional associations representing nutrition and dietetics are calling on members to support adaptation and mitigation through food systems.
Our work seeks to understand the social impact potential of this group on meaningful change. We work collaboratively and using diverse research methods to understand how sustainable food systems and diets are being conceptualized, taught, and standardized in nutrition and dietetics training programs so that future professionals are prepared for the work. We also examine how nutrition and dietetics professionals currently contribute to sustainable food systems in professional practice, the barriers they face, and their knowledge needs.
Collectively, our work has been supported by our respective institutions, Acadia University, Toronto Metropolitan University, St. Francis Xavier University, in addition to external funding from the Social Sciences and Humanities Research Council of Canada (SSHRC) through the Insight Development program, and the Canadian Foundation for Dietetic Research.
