This post was researched and drafted by our amazing dietitian volunteer Sarah Dales, and revised and edited by Anneke Hobson! Thank you for this update Sarah! Let’s get back into food waste! No matter where you work as a dietitian, food waste and finding ways to reduce it is likely on your radar, and possibly […]
Food Waste: Part 2 Read More »
In recent years you may have noticed a rise in the popularity of food waste reduction apps, like Too Good To Go, or produce boxes that reroute “rescued” groceries due to overproduction or cosmetic standards, like Odd Bunch. This may reflect an increase in our collective awareness of a significant issue – food waste. Dietitians
Food Waste – A Review (Part 1) Read More »
This post was researched and written by our excellent RD volunteer, Sarah Dales, and edited by Anneke Hobson! Thank you Sarah! You may have heard a lot about the EAT-Lancet report lately in the news, so we thought it would be helpful to provide a brief review – what is the Eat-Lancet report? And what
EAT-Lancet Update – A Review Read More »
This post was researched and written by our excellent RD volunteer, Sarah Dales, and edited by Anneke Hobson! Thank you Sarah! Coffee is one of the most widely consumed beverages globally and a major agricultural product. Worldwide, over a billion people drink coffee daily. If this includes you, you might have thought about its health
The Climate Impacts of Coffee Read More »
This is a guest post from our fantastic dietitian volunteer Sarah Dales. Thank you Sarah! Insects have been traditionally consumed around the world for thousands of years, a practice known as “entomophagy”. In Africa and Australia, ants and beetle larvae are part of traditional subsistence diets, while in Thailand, fried locust and beetles are commonly
Edible Insects: Climate-friendly and nutrient-packed Read More »
We often get questions about fish and seafood from dietitians, so this month we dove into the research to understand the nuances of this food category in the context of climate change. Spoiler: it’s complicated. We’ve been very lucky to have had some collaborative time with Dr. Peter Tyedmers at Dalhousie University as part of
Fish and Climate Change Read More »
This month, I’m excited to showcase an example of something near and dear to my heart: using choice architecture (“nudges”) to facilitate climate-friendly behaviour change! I think most dietitians are well aware of the significant role the food environment plays on our food choices, and it’s one of the areas dietitians can potentially have the fastest,
The case for default plant-based menus in institutional settings Read More »
Last month we wrote about ultra-processed foods to figure out just how significant they are to climate change (answer: less than many people assume). Some readers loved this article, and others didn’t, so this month I wanted to address the main point of critical feedback we received. This is the distinction between sustainable diets and
Climate-Friendly Food or Sustainable Food? Read More »
A common recommendation from sustainability groups is to avoid ultra-processed foods. According to one of the biggest, most recent surveys of dietitians (in the U.S.), our profession believes that “fewer ultra-processed foods” will have the greatest impact on environmental sustainability. Do we have this right? The logic is pretty intuitive: these foods don’t have much
Are Ultra-Processed Foods Driving Climate Change? Read More »
One of the biggest changes to Canada’s new Food Guide in 2019 is that it no longer includes dairy as its own food group (it’s now included under Protein Foods). When it was released, this change was one of the biggest points of discussion among dietitians. Limited or lack of dairy products are often a
Dairy, Calcium, and Climate Change Read More »
