Position of the American Dietetic Association: Food and Nutrition Professionals Can Implement Practices to Conserve Natural Resources and Support Ecological Sustainability

Abstract

It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural resources, minimize the quantity of waste generated, and support the ecological sustainability of the food system-the process of food production, transformation, distribution, access, and consumption. Registered dietitians and dietetic technicians, registered, play various roles in the food system and work in settings where efforts to conserve can have significant effects. Natural resources that provide the foundation for the food system include biodiversity, soil, land, energy, water, and air. A food system that degrades or depletes its resource base is not sustainable. Making wise food purchases and food management decisions entails understanding the external costs of food production and foodservice and how these external costs affect food system sustainability. This position paper provides information, specific action-oriented strategies, and resources to guide registered dietitians and dietetic technicians, registered, in food decision making and professional practice. Food and nutrition professionals also can participate in policy making at the local, state, and national levels, and can support policies that encourage the development of local sustainable food systems. Our actions today have global consequences. Conserving and protecting resources will contribute to the sustainability of the global food system now and in the future.

Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público

“…A American Dietetic Association incentiva as práticas ambientais que visam a preservação dos recursos naturais, minimização da quantidade de resíduos e sustentabilidade no sistema alimentar. A conservação e a proteção dos recursos naturais contribuem para a sustentabilidade no presente e no futuro (Harmon & Gerald, 2007).…”

Environmental Impacts of University Restaurant Menus: A Case Study in Brazil

“…Sustainability in the area of collective nutrition is based on the environmental issues related to the generation of waste, the disposal of products and packaging, and the use of large amounts of water during the various stages of food production, for example [12]. It should be stressed that the sustainability triple bottom line also incorporates the economic and social areas, which include strengthening the local economy, acquiring family farming supplies, and the right to adequate and safe food [14].…”

“…The document entitled "Position of the American Dietetic Association: Food and Nutrition Professionals Can Implement Practices to Conserve Natural Resources and Support Ecological Sustainability" recommends the adoption of practices by the professionals responsible for collective meal production with the aim of encouraging a sustainable food and nutritional system. Among the recommendations we can mention the offer of a variety of food choices, increasing the purchase of food produced locally and reducing the purchase of imported food, in addition to minimizing food waste [12].…”

“…In this perspective, sustainable practices in meal production are of great importance, given the greatness of the market, and consequently, its potential impact on the environment in a positive or negative way. In the production of collective meals, there are many processes that cause economic and environmental impacts and the use of indicators is one of the ways to evaluate sustainable practices in foodservices [12]. One of the indicators that can be used in food production and also in the evaluation of menus in foodservice is the water footprint (WF).…”

Nutritional Sustainability of Pet Foods

“…A food system consists of all aspects of food production and consumption, including implications on health. The different sectors of the food system include production, transformation (processing, packaging, labeling), distribution (wholesaling, storage, transportation), access (retailing, institutional foodservice, emergency food programs), and consumption (preparation, health outcomes) (8). This includes the machinery and structures used in these processes and the people who participate in the system.…”