Taking the Lead in Farm to Table

October 06, 2015

In August I wrote about five ways nutrition and health professionals can help promote food security now. It was a reminder that we are beginning to recognize a sustainable food system is more than just a carbon footprint. It’s about positive contributions to alleviate hunger, community vitality, conservation of natural resources and more.

Registered dietitian nutritionists (RDNs) can take the lead in the farm-to-table and table-to-farm conversation by teaching our clients and the public about portion control and minimizing food waste, and there’s an opportunity for you to learn more about this. This year at the Academy’s Food Nutrition Conference and ExpoFood and Culinary Professionals (FCP) sponsored a session, Waste Not, Want Not: Farm to Fork Solutions to Reduce Food Waste.

This session builds on work the Academy and others, including NDC, have been doing for the last few years. Back in 2012 National Dairy Council (NDC) collaborated with the Academy of Nutrition and Dietetics Foundation (ANDF) and Feeding America on the Future of Food initiative. Initially, this collaboration raised awareness of the need for access to nutrient-rich foods and nutrition education in food banks. Since then, the program has devoted efforts to increase member awareness about agriculture and advances in agricultural technology to support sustainable food systems and a safe and nutritious food supply for the growing world population.

NDC has assisted ANDF in the development of educational webinars, presentations, the Agriculture Alliance and an agriculture website for academy members so RDNs can grow and maintain their stature as the nation’s leading food and nutrition experts.

This is an exciting time to be an RDN! Follow me here and @JeanRagalieRD as we continue the conversation about food and agriculture.