Tag Archives: sustainable food
By Ethan A. Bergman, PhD, RDN, CD, FADA
President, Academy of Nutrition and Dietetics
For the second consecutive year, the Academy of Nutrition and Dietetics had the honor today of co-hosting the Washington Post’s “Future of Food” forum in Washington, D.C. We co-hosted this inspiring and important event with the National Dairy Council and I had the pleasure of making opening remarks at the conference. Discussions ranged from technological innovations to make food more affordable and nutritious, to private-public partnerships that are leading the sustainable food movement in our country.
Achieving food security is vital to improving the health of our nation. It is the position of the Academy of Nutrition and Dietetics that access to food is a basic and fundamental human right; the Academy and our 75,000 members in the U.S. and abroad are working diligently to help people be food-secure.
One in five children and one in 12 older adults are at risk for hunger in the U.S. That is why, every day, registered dietitian nutritionists and dietetic technicians help individuals and families to make informed choices about accessing nourishing food and develop practical strategies to feed their families adequately.
Dairy farmers have long been vigilant in upholding their legacy as environmental stewards.
Today, they are building upon their sustainability successes by renewing a three-year commitment with USDA to continue advancing their eco-friendly and sustainability practices.
Building off an original pledge made in 2009, the dairy industry – from farm to table – voluntarily committed themselves to reduce their output of greenhouse gases by 25 percent over the next ten years.
Key public figures and experts discuss food security in the 21st century at the Future of Food Conference in Chicago, Illinois.
As a registered dietitian, I have had the unique experience of working in a hospital, fitness center, and now supermarket to educate the public. Our role as nutrition professionals ranges from helping with prevention of chronic disease to managing it at every stage of the life cycle.
Mike Kruger, Chief Executive Officer of the Midwest Dairy Council, addresses the Future of Food Conference in Chicago, Illinois.
By Mike Kruger Chief Executive Officer, Midwest Dairy Council Beginning in the early 1800s, settlers moved to the heart of the United States in search of better farmland. The Midwest region’s fertile soil made it possible for farmers to produce
As the dairy industry continues on its path toward a more sustainable future, we are re-committing ourselves to healthy people, healthy communities and a healthy planet. And like our founding fathers, we understand the importance of a touchstone document that puts our values into words and helps guide our journey.
There are huge parallels between the challenges faced by the forest industry two decades ago and the challenges faced by the dairy industry now. With these challenges, the great opportunity is to work together with other stakeholders to develop a credible system of standardized measurement. Such a system could be universal, supported by science, and practical to apply. The system would help dairy operations manage business performance, and help tell dairy’s sustainability story.
On July 16th I was honored to be part of the Future of Food: Food Security in the 21st Century–an event that brought thought leaders throughout Arizona together to discuss the issue of improving children’s health and nutrition, especially during the summer months. Many of the speakers shared innovative and exciting ideas about how to connect more people to agriculture and fresh food. One such program is the Summer Food Service Program, which provides free, nutritious meals to any child between the ages of 1-18. Good nutrition is important over the summer; students receive the opportunity to continue developing physically and socially and can return to class ready to learn.
Working with partners and experts from across the industry and beyond, the Innovation Center for U.S. Dairy is identifying what measures really matter when it comes to evaluating and communicating the sustainability footprint of a gallon of milk or an ounce of cheese.
World Wildlife Fund and Innovation Center for U.S. Dairy Expand Partnership to Advance Sustainable Agriculture
Jason Clay addresses The Future of Food Conference as part of a panel discussion of innovations in sustainable farming. Photo courtesy of Washington Post Live.
WWF and the Innovation Center will convene a blue ribbon task force including key agronomists, NGOs, academics and policymakers. From this gathering we plan to identify solutions and strategies for understanding the role different farming production systems have to play in 21st century global food security.