Guide to a sustainable menu - a step by step approach to sustainability

BUY ITEM | $ 39.95

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


  • 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:


Last Updated: August 11, 2021

Type: Learning on Demand