Teaching Food System Sustainability in Dietetic Programs: Need, Conceptualization, and Practical Approaches
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2011-01
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Abstract
Contemporary globalized food systems add new dimensions to the conceptualization of “healthy” food. The need to address biophysical, social, and environmental aspects of food systems is internationally recognized. In a survey of 265 dietetics programs, 68% of 145 educators were interested in sustainability education techniques yet felt inadequately prepared. We report on survey results and provide strategies for sustainability education (1) conceptually, as sustainable food system action goals; and (2) pedagogically, as didactic approaches to teaching that promote the sustainability goals, examples of teaching methods, and a selected reference list on sustainable food issues linked with the goals.
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Harmon, Alison H., Julia Lapp, Dorothy Blair, and Annie Hauck-Lawson. “Teaching Food System Sustainability in Dietetic Programs: Need, Conceptualization, and Practical Approaches.” Journal of Hunger & Environmental Nutrition 6, no. 1 (January 2011): 114–124. doi:10.1080/19320248.2011.554272.