Supporting Sustainable Food Systems

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Results from a 2018 Dietitians of Canada survey showed that many members are concerned about sustainable food systems (SFS) but feel unequipped to apply themselves to work involving SFS. The main barrier for implementing SFS into dietetic practice was not a lack of knowledge or perceived importance, but rather that many dietitians are unaware of how to proceed. 

 

In this session, Liesel Carlsson and Roxanne Wagner will build on the 2019 conference session to present emerging effective approaches for sustainability-informed practice, and lead you in applying these in the practice setting.

 

As this session focuses on implementation, participants who would like to learn or refresh on what SFS are, or the relevance to practice, are strongly encouraged to review the paper, Role of Dietitians in Sustainable Food Systems and Diets, and the Learning on Demand: Can Healthy Diets be Sustainable Diets? 

 

At the end of the workshop, you will be able to:

  • identify ways sustainability can contribute to your practice;
  • explain strategies that can be used in a variety of dietetic practice roles, and;
  • identify some strategies that are helpful in your practice context. 


Host: Sustainable Food Systems Network

Date of Presentation: June 24, 2020, Dietitians of Canada National Conference


Speakers:

  • Liesel Carlsson, PhD, PDt is a dietitian and lecturer in the School of Nutrition and Dietetics at Acadia University. She co-chaired the DC Sustainable Food Systems Leadership Tea, with Roxane Wagner from 2016-2019. Her research and community work circles around community-level engagement with sustainable food systems and diets, and currently, the strategic role of dietitians in that work. She volunteers to support garden-based learning and sustainable food policy in her community.
  • Roxane Wagner is a Registered Dietitian with a MBA in Sustainable Systems specializing in Sustainable Food and Agriculture. Roxane works as a business consultant and as a community dietitian. Currently she is Co Chair of Dietitians of Canada Core Leadership Team for Sustainable Food Systems and she 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.

Materials:

  • Video presentation (1 hour 29 min)  with the presentation slides and Worksheets (pdf)
  • Audio file (mp3 file)


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BONUS! This presentation comes with a CFDR Lightning Round Research Presentation:


Using the ABLe Change Framework to describe the process of scale-up within and across the four First Nations communities participating in Learning Circles: Local Healthy Food to School (LC:LHF2S)

Learning Circles: Local Health Food to School (LC:LHF2S) is a participatory initiative to build capacity within First Nation school communities to improve access to healthy, local and traditional foods. Based on an exemplar project in Haida Gwaii (HG) BC, LC:LHF2S Facilitators in HG, Hazleton/Upper Skeena BC, Ministikwan SK and Black River MB worked with local stakeholders to plan, implement and document food-related activities.

Objectives: Using the ABLe Change framework (Foster-Fishman & Watson, 2011), we examine the process by which LC:LHF2S was scaled up within and across the four communities.

Speaker: Louise Watson McEachern, PhD (c)


Cost: Free for members; Free for non-members; Free for students

Last Updated: November 13, 2020

Type: Learning on Demand

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