Critical Dietetics and Sustainable Food Systems

Abstract

In this chapter, we invite readers to consider a food system that is based on values where individual health, the health of the society (social system) and ecosystem health are of equal importance. With this as a lens, there is a clear need to move beyond the biosciences to consider transdisciplinary approaches as important for nutrition and dietetics in today and tomorrow's reality.This chapter begins by briefly highlighting historical engagement of the nutrition and dietetics community with food system sustainability, before moving to define foundational concepts of sustainability in food systems and diets, from a systems perspective. It then provides some examples of how some of today's pressing nutritional challenges are sustainability challenges and examples of the interface between today's dietetics and food system sustainability. This chapter ends with a discussion on the role of nutrition and dietetic practitioners in food system sustainability and the needs and challenges for dietetic education to support that role.At the end of this chapter, readers should be able to:(i) Clearly understand the concept of sustainable food systems (SFS).(ii) Describe some emerging roles for nutrition and dietetic professionals in contributing to food system sustainability.

Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

“…Figure 2 presents a graphic synthesis of findings from studies that explored healthy and environmentally sustainable practices in food procurement and foodservice research, education, and training for nutrition and dietetics students and other healthcare professionals (with detailed data extracted from those studies presented in Table A2 (Appendix B). Four studies analyzed existing Australian curriculum content related to healthy and environmentally sustainable practices in nutrition and dietetics undergraduate/postgraduate courses [12,[43][44][45] and found there is a need for related modules, and opportunities exist to strengthen the depth to which sustainable food system modules are taught and assessed [12,43,45], despite a recognized need in a reworking of nutrition and dietetics professionals' required competencies [44]. For example, in an analysis of the breadth and depth to which sustainable food systems were taught to Australian nutrition and dietetics students, Carino, McCartan and Barbour (2020) identified 130 relevant degrees, among which only 8% included modules about the sustainable food systems [12].…”

“…Carlsson, Mehta, and Pettinger (2019) [43] Book chapter; international; healthy and environmentally sustainable practices across healthcare sectors Not reported…”

A creative response to food issues during the Covid-19 lockdown: Singing over the anger

“…My vision is for a food system where the values of health, society and the ecosystem are of equal importance (Carlsson et al, 2019). Critical food justice scholars use a more expansive lens to suggest that a 'bottomup' democratised food system is needed (Cachelin et al, 2019).…”

“…Such a model would liberate both the underrepresented and underserved, advocating with rather than for disadvantaged communities, as well as the elite, and the result will be more equitable and lasting solutions to complex social problems in the food system (Moore and Swisher, 2015). It would also present new opportunities for dietitians and nutrition professionals (Pettinger 2018;Carlsson et al, 2019).…”

Development and testing of the Sustainable Nutrition Environment Measures Survey for retail stores in Ontario

“…Canada's new Food Guide also reflects this trend (27) . Dietitians are also beginning to incorporate sustainability considerations into practice (28) . Extant retail food environment studies have used a variety of assessment tools.…”