This presentation was part of the event Sustainable Food Systems: From theory to practice, organized in collaboration with the Sustainable Food Systems Network on December 10th, 2020.
The 2 other presentations from this event are accessible on LOD and titled:
- Advancing Sustainable Food Systems in University Food Services - By Melissa Baker-Wilson
- Systemic Solutions for Healthy Food Systems - By Lauren Baker
At the end of this presentation, participants will be able to:
- Determine which foods are the better sustainable choices
- Use a step by step approach to implement small to big change towards sustainability and develop an action plan (for a foodservice or at home)
- Use the tools to analyse a menu or a food choice to reduce the environmental impact of the food we eat
Date of Presentation: December 2020, Sustainability Event
Speaker: Annie Marquez, RD, Manager of Menu Management and Nutritional Information System at the CIUSSS Centre-Sud-de-l’ile-de-Montréal in Quebec
Materials:
- Video presentation (47 minutes)
- Presentation slides (pdf)
- Audio file (mp3 file)
Cost: $19.95 for members; $39.95 for non-members; $9.95 for students
To note: The french version of this presentation can be found here - La version française de cette présentation se trouve ici:
https://members.dietitians.ca/DCMember/LearnProduct?id=01t5G000005C3CWQA0
