Reducing our Environmental FOOD PRINT
Our global population is expected to grow by another 2 billion by 2050, and reasonable concerns of how to feed the world continue to rise. America currently throws away 40% of all food produced. The World Wildlife Foundation estimates if everyone ate like American's, that we would need 4.2 Earth's worth of resources. This session will provide dietitians with the knowledge needed to make changes that benefit the triple bottom line - PEOPLE, PLANET, and PROFIT - no matter the practice area.
Upon successful completion of this one-hour course, the participant should be able to:
  • Identify 3 foods that have a lower environmental footprint, and also identify 3 foods that have a higher environmental footprint.

  • Identify where food waste occurs along the food supply chain.

  • Apply food conservation tactics to current dietetic practice.

  • Understand food donation laws in the United States.

  • Name 2 other countries that have sustainability included in their national dietary guidelines.
Live Event Date: Sep 29, 2015
Learning Need Codes (LNC): 4030, 4070, 4110,8018
Performance Indicators/Learning Objectives: 12.3.5, 2.2.3, 3.2.3, 3.3.5
Target Audience: RDs, DTRs, Allied Health Professionals
Number of Credits: 1.0
Level(s): 1, 2
Total Cost: $18 ($18.00 per credit)

About the Presenter: Chris Vogliano, MS, RD, LD
Chris Vogliano

Chris Vogliano earned his Bachelor's degree in Nutrition Sciences at The Ohio State University, and then went on to further his academic career at Kent State, graduating with a Master's degree in Nutrition and Dietetics. During his graduate program at Kent State, Chris identified the need for and created a nutrition outreach program to compliment the existing hunger relief non-profit known as "The Campus Kitchen Project". By introducing nutrition efforts and engaging undergraduate volunteers, the program was able to enhance the nutritional quality of the food being served at local low-income meals programs, as well as provide clients at these sites with monthly nutrition workshops and budget-friendly cooking demos. Upon graduation, Chris accepted a position at The Greater Cleveland Food Bank as the Nutrition Manager, and was able to introduce a company-wide nutrition policy that helped increase the nutrient density of over 32 million pounds of food yearly. He also served as the nutrition subgroup co-chair of The City of Cleveland's "Healthy Cleveland" initiative, which drafted healthy living guidelines passed as a resolution by City Council. Chris also sits on the executive committee of the Vegetarian Nutrition Dietetic Practice Group and serves as their secretary. Most recently, Chris was offered a position with The Academy of Nutrition and Dietetics as an Agriculture, Health and Nutrition Fellow, which was designed to help identify the Academy's unique niches connecting agriculture to nutrition domestically and internationally. During the fellowship, Chris has been working on a national research project to help reduce food waste through dietetic internship programs.