Be sure to take a look at other reference and resource sections which will provide additional/crossover information that health professionals/dietitians can apply to their practice or work setting.
- Bastian GE, Buro D, Palmer-Keenan DM. Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education. Nutrients. 2021; 13(11):4170.
- The results of a thorough, narrative review of the literature performed in 2021 suggest there are five well-supported recommendations nutrition educators should consider incorporating in their work. They are (1) shift towards a plant-based diet, (2) mitigate food waste, (3) limit consumption of ultra-processed foods (UPF), (4) engage in local food systems, and (5) choose sustainable seafood.
- Burke, J. 2012. Bridging the sustainability gap URL:
- Carlsson, L., Callaghan, E., & Broman, G. (2019). How Can Dietitians Leverage Change for Sustainable Food Systems in Canada? Canadian Journal of Dietetic Practice and Research, 80(4): p. 164-171.
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Fanzo, J., Bellows, A., Spiker, M., Thorne-Lyman, A., & Bloem, M., 2021. The importance of food systems and the environment for nutrition
- Geagan, K. Navigating Sustainability With Confidence. Today’s Dietitian Magazine. Vol. 25 No. 1 P. 22 Published January 2022. Accessed January 2022.
- Jones, R., Vogliano, C., & Burlingame, B. (2018) Sustainable Diets: Linking Nutrition and Food Systems. Sustainable Diets and Food-based Dietary Guidelines, p 158
- Kowalsky TO, Morilla Romero de la Osa R, Cerrillo I. Sustainable Diets as Tools to Harmonize the Health of Individuals, Communities and the Planet: A Systematic Review. Nutrients. 2022; 14(5):928.
- A calorie-balanced diet mainly based on food of plant origin that would allow the attainment of 60% of daily caloric requirements and a low protein intake from animal foods (focusing in fish and poultry) could significantly reduce global morbi-mortality and the dietary environmental impact maintaining a framework of sustainability conditioned by the consumption of fresh, seasonal, locally produced and minimally packaged products.
- It is essential to be clear on the environmental impact of foods or diets when establishing consumption recommendations. Different environmental-impact indicators have been used that determine in what sense land, water or the atmosphere are affected. Among them, greenhouse gas emissions (GHGe) have been considered a good proxy for this total environmental load, but this is not the only parameter to have in account.
- Incorporating the dimension of sustainability is essential in nutritional counseling; however, a successful educational intervention requires prior training and conceptual mastery of the subject.
- Spiker ML, Knoblock-Hahn A, Brown K, Giddens J, Hege AS, Sauer K, Enos DM, Steiber A. Cultivating Sustainable, Resilient, and Healthy Food and Water Systems: A Nutrition-Focused Framework for Action. J Acad Nutr Diet. 2020 Jun;120(6):1057-1067.
- Spiker et al. Revised 2020 Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems, JAND. VOLUME 120, ISSUE 9, P1568-1585.E28, SEPTEMBER 01, 2020
- Stiles G, Collins J, Beck KL. Effectiveness of Strategies to Decrease Animal-Sourced Protein and/or Increase Plant-Sourced Protein in Foodservice Settings: A Systematic Literature Review. J Acad Nutr Diet. 2022 May;122(5):1013-1048.
- Effective population-based strategies are required to move toward healthy sustainable diets that replace a proportion of animal- with plant-based protein. Food service can support this using a variety of strategies across the food supply chain.
- Stubbendorff A, Sonestedt E, Ramne S, Drake I, Hallström E, Ericson U. Development of an EAT-Lancet index and its relation to mortality in a Swedish population, The American Journal of Clinical Nutrition, 2022;115(3):705–716
- In 2019, the EAT-Lancet Commission on healthy diets from sustainable food systems defined the first global reference diet to improve both human health and environmental sustainability.
- Divided into 5 adherence groups, the highest adherence to the EAT-Lancet diet was associated with lower all-cause mortality cancer mortality and cardiovascular mortality
- Taylor, I., Bull, J.W., Ashton, B. et al. Nature-positive goals for an organization’s food consumption. Nat Food 4, 96–108 (2023). https://doi.org/10.1038/s43016-022-00660-2
- Here we propose an approach to achieve nature-positive targets with respect to the embodied biodiversity impacts of an organization’s food consumption.
- Organizations are committing to strategic biodiversity targets aimed at mitigating negative biodiversity impacts, and increasingly to nature-positive outcomes in line with global policy directions
- Thiry, M. 2022. Intersection of human and planet health Food and Nutrition Magazine. 2022 URL: https://foodandnutrition.org/from-the-magazine/intersection-of-human-and-planet-health/
- Vogliano, C., Steiber, A., & Brown, K. (2015). Linking agriculture, nutrition, and health: The role of the registered dietitian nutritionist. Journal of the Academy of Nutrition and Dietetics, 115(10): p. 1710-1714.
