Contemporary globalized food systems add new dimensions to the conceptualization of "healthy" food. The need to address biophysical, social, and environmental aspects of food systems is internationally recognized. In a survey of 265 dietetics programs, 68% of 145 educators were interested in sustainability education techniques yet felt inadequately prepared. We report on survey results and provide strategies for sustainability education (1) conceptually, as sustainable food system action goals; and (2) pedagogically, as didactic approaches to teaching that promote the sustainability goals, examples of teaching methods, and a selected reference list on sustainable food issues linked with the goals.

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This article provides an overview of the activities included in a 3-year, multidisciplinary, intergenerational service-learning project conducted as part of a Foundation for Long-Term Care Service Learning: Linking Three Generations grant. Courses from four departments (gerontology, psychology, occupational therapy, and health promotion and physical education) and one interdisciplinary clinical intervention for stroke patients (speech pathology, occupational therapy, and therapeutic recreation) were involved. Service-learning activities were embedded in course curricula and varied from semester-long activities in group settings to activities involving one-on-one contact for several hours. In total, eight faculty and 225 students worked with 148 elders and 12 different community organizations to plan and implement activities for 357 older adults. Students and elders reported a high degree of satisfaction with the intergenerational activities and indicated that they learned from them and found them of value personally.

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