NDERSTANDING FOOD AND water systems is critically important for the practice of nutrition and dietetics. This is especially true as growing populations, rising per capita demand for nutrient-rich foods, and climate change pose mounting challenges for meeting global nutrition targets. Food and water systems include the resources, people, and activities involved in the production, processing, packaging, distribution, purchasing, preparation, consumption, discard, and safety of food and water, as well as the complex relationships among these processes. 1-3 The concept of sustainable, resilient, and healthy food and water systems (henceforth "sustainable food systems") describes systems where "individuals have equitable and optimal access to food and water, both now and in the future." 4(p475) Sustainability is multidimensional, with sustainable food systems at the intersection of multiple domains including nutrition and health; environmental stewardship; economic vitality; and social, cultural, and ethical capital. 4 Sustainability considers both the long-term viability of the food system and current issues, such as the global burden of hunger and malnutrition, 5 unequal economic access to nutritious foods, 6 high rates of food loss and waste, 7 the precariousness of freshwater supplies for agricultural irrigation, 8 and equity issues for food systems workers. 9,10 Registered dietitian nutritionists (RDNs) and nutrition and dietetics technicians, registered