A position on sustainable food systems and diets for the profession

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Food sustainability is an important consideration in dietetic practice. Canadian dietitians have been working on defining Sustainable Food Systems (SFS) and diets, how they relate to dietetic practice and our strategic role.

In this recording, our speakers present the rational and position on SFS and diets, and how the position applies to professional practice. Examples of perspectives and applications from nutrition and dietetic practice are included, and listeners are encouraged to think about their own relevant applications of the evidence and position to build an understanding of how to translate key principles into actionable steps for a variety of clients, including households, communities, policymakers, and industry.

Date of presentation: June 2019, DC National Conference


  • Liesel Carlsson PhD (c) is a dietitian and lecturer in the School of Nutrition and Dietetics at Acadia University. She is the Co-Chair of the DC Sustainable Food Systems Leadership Team.
  • Roxanne Wagner, MBA RD specializing in Sustainable Food and Agriculture. She is Co-Chair of the DC Sustainable Food Systems Leadership Team and also volunteers with the Regional Centre for Expertise (RCE Saskatchewan), an organization acknowledged by the United Nation University in providing local communities education for sustainable development.


  • Video presentation (80 minutes) with the presentation slides (pdf)
  • Audio file (mp3 file)

Cost: $19.95 for members; $39.95 for non-members; $9.95 for students

Last Updated: April 5, 2022

Type: Learning on Demand

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