This course is right for you if you:

• have sustainability or climate action somewhere in your job portfolio, or want to make it part of your role!
• have clients who want help reducing their environmental impact
• are interested in learning more about the latest research on climate-friendly food and how it applies to dietetic practice
• need practical strategies for incorporating climate-friendly practices within your workplace

Course Details

• 7 modules of core content
  • Module 1: Background on Climate Change
  • Module 2: Types of Evidence and Life Cycle Assessments
  • Module 3: Diets, Nutrition and Climate
  • Module 4: Food Waste/Food Use
  • Module 5: Putting it into Practice
  • Module 6: Other Climate-Friendly Practice Points
  • Module 7: Fish and Climate Change
• 4 recorded interviews with experts, researchers, and dietitians
  • Featuring Dr. Nathan Pelletier, Dr. Eric Ng, Dahlia About El Hassan, Dr. Sadaf Mollaei and Dr. Peter Tyedmers

We collaborated with Nutrition Connections to present a free, open webinar on March 30, 2022 called Climate-Friendly Practice: How do we get there? We cover the results of our survey of dietitians and dietetic interns, review some of the evidence on climate change and food, and propose an initial list of practice points for everyone to consider, whatever their setting. Thanks to Nutrition Connections for hosting!

Includes our webinar on local foods and position paper.

This short document covers the significance of food in climate change, the skills that dietitians bring to food-related climate actions, the benefits to organizations of acting to reduce their own carbon footprints, and it lists citations for research evidence.

This visual is a simplified advocacy tool that includes some of the content from the rationale statement.

This simplified, one-page resource outlines food actions that will and will not have a strategic impact on reducing greenhouse gas emissions from the food we eat. Note that if this is used with clients, dietitians should use their clinical judgment related to eating disorders or potential disordered eating, as the resource recommends reduced intake of certain high-emissions foods.