By: Kerry Robinson, RD Date: 10/27/09
Note: Over the next few days we'll look back at some key takeaways from last week's American Dietetic Association Food & Nutrition Conference & Expo by International Food Information Council Foundation staff members who attended.
If you follow any type of food and health news, you’ll see numerous headlines dedicated to sustainability, but are people really engaged in this issue? IFIC’s own consumer research suggests that while the overall awareness of sustainable food production has not climbed significantly in the past few years, when provided with a brief definition of what sustainable food production entails, the majority of Americans find the concept to be important.
Sustainability is a hot topic—so it’s no surprise that the recent American Dietetic Association (ADA) Food and Nutrition Conference and Expo (FNCE) dedicated a whole track of educational programming to this very topic. Sessions ranged from discussions on different agricultural production methods to feeding the growing global population, but I was most intrigued by a session on the health professional’s role in connecting sustainability to health and wellness.
As a dietitian, I’ve found it challenging to communicate about such a multi-faceted topic. But, as the definition of health and wellness broadens into areas pertaining to “greening” and sustainability, it becomes clear there is a role for RDs to provide education on this timely topic.
So, where can we begin to fulfill this role? After attending this ADA FNCE session, I came home with two key takeaways:
· Before you can educate others, educate yourself.
It’s important that we recognize trends such as sustainability, learn more about them, and equip ourselves to communicate about this topic in a responsible way. Introduce yourself to the issue by exploring these resources:
· We Should Ensure consumers are not sacrificing their health for the health of the planet.
o As RDs, we can employ a ‘back to the basics’ approach by encouraging adherence to the Dietary Guidelines for Americans. In doing so, we help consumers first build the foundation of a healthful diet, and next factor in their sustainability goals. You can think of it as helping them maintain a balance between what’s good for them and the environment.
Overall, I came away from the session feeling that sustainability can fit into the health and wellness equation, and it doesn’t have to be an either/or proposition, but rather a balance of both.
Do you see sustainability becoming a larger consideration for your patients or clients? What are some of your best strategies for tackling this growing food and health trend?