Dietitian Course: Eating to Save the Planet: The Role of the Dietitian

EATING TO SAVE THE PLANET: THE ROLE OF THE DIETITIAN

With the growing concerns around climate change, the role of the RDN is as important as ever. Recent reports from organizations like the United Nations, World Resources Institute, and The Eat Lancet Commission have indicated that the current food and agricultural systems play a huge part in the environmental crisis and that shifts towards more sustainable and regenerative practices are necessary in order to combat the rapidly changing climate. Whether working with institutional, agricultural, or individual dietary changes, Dietitians have the opportunity to be leaders in the creation and implementation of sustainable strategies that will have a positive impact on future generations. This presentation will outline the well-researched impacts of our current food system on climate change from production to consumption, highlight current programs working towards effective advances, and provide ways in which dietitians can make a difference both in their workplace (as well as on an individual) and on a policy level. Participants will walk away with big picture concepts, resources for further education as well as practical tools they can put into play immediately to support a more sustainable and resilient food system in order to improve both planetary and human health.

Upon successful completion of this one-hour course, the participant should be able to:

Identify three ways the food system contributes to climate change.

Describe three ways that a more sustainable food system can better support the environment and mitigate climate change.

Implement three sustainability strategies to help institutions/organizations or individuals reduce their carbon footprint or FOODPRINT.

Describe resources for further education on and participation in sustainable and resilient food systems and climate change.

Live Event Date: Nov 10, 2020

Expiration Date: Nov 10, 2023

Performance Indicators/Learning Objectives: 2.1.1, 7.2.6, 8.4.1, 8.3.5

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1

Total Cost: $18 ($18.00 per credit)

About the Presenter: Mary Purdy, MS, RDN

Mary Purdy MS, RDN is an Integrative and Eco-Dietitian, with a Master's Degree from Bastyr University where she is currently adjunct faculty. She has been in clinical practice for over 12 years in both private practice, as clinical supervisor at Bastyr’s Teaching Clinic and with the Wellness Company, Arivale, using a personalized medicine and functional nutrition approach. She has given over 100 nutrition workshops, speaks regularly at health and nutrition conferences and was the keynote speaker at Bastyr University’s Commencement Ceremony 2019. She serves on the boards of Hunger and Environmental Nutrition and Dietitians in Integrative and Functional Medicine which she chaired in 2018. Additionally, she hosts the podcast “The Nutrition Show”, authored the books “Serving the Broccoli Gods" and "The Microbiome Diet Reset ", and is a consultant around creating a sustainable and resilient food system that supports our environment and helps to mitigate climate change. Her website is www.marypurdy.co

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