Benefits of plant-based foods in institutional food service

BUY ITEM | $ 19.95

While there have been many campaigns promoting an increase in intake of plant foods through individual choice, the opportunities in institutional food service remain under-explored. Pamela Fergusson is a contributor to the DC-led sustainable food systems visioning exercise and co-author of the PEN Backgrounder on the topic “Can eating less meat and more plant-based foods be better for the environment?”. 


In this session, Pamela critically appraises the evidence of the benefits of plant-based diets to health and the environment and evaluate the concept of increasing intake of plant foods for some sectors of the population through institutional food service. Finally, the opportunities to improve population health, the environment and institutional budgets through offering plant-based meals in institutional food service are explored.



Host: DC Sustainable Food Systems Leadership Team

Date of presentation: June 2017, DC National Conference

Speaker: Pamela Fergusson PhD RD is a private practice dietitian, lecturer at Ryerson University, and a member of the DC Sustainable Food Systems Leadership Team in Toronto, ON.

Materials:

  • Video presentation (74 minutes) with the presentation slides (pdf)
  • Audio file (mp3 file)

Cost: $14.95 for members; $19.95 for non-members; $9.95 for students





Last Updated: September 23, 2020

Type: Learning on Demand

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