Join
Food + Planet/Signature Sustainable Food Systems Webinar Series
Get access for free

  • Free

Signature Workshop 2021: 4 Dimensions Learning Experience

  • Course
  • 5 Lessons

During this two-hour workshop, Food + Planet Co-founders (Sherene, Kate, Sharon, and Chris) will feature ways registered dietitian nutritionists can align human nutrition with planetary health while honoring economic and sociocultural dimensions of sustainable food systems. 

This workshop is eligible for 2 continuing professional education units (CPEUs). Upon completion of the workshop, you will be able to download the CPEU certificate. 

This signature course includes the following four sessions:
  1. Nutrition: Presented by Sharon Palmer MSFS, RDN
  2. Sociocultural: Presented by Sherene Chou MS, RDN
  3. Planetary: Presented by Chris Vogliano PhD, RDN
  4. Economic: Presented by Kate Geagan MS, RDN
Watch Now!Add to cart

Nutrition Dimension (4D) presented by Sharon Palmer MSFS, RDN

Learning Objectives of the Nutrition Dimension
  1. Understand how diverse, nutrient-rich dietary patterns that promote optimal health are an important part of sustainable food systems. 
  2. Recall the factors related to a safe and healthful food supply.
  3. Identify methods to promote greater access and security to safe, healthful foods for all.

Sociocultural Dimension (4D) presented by Sherene Chou MS, RDN

Learning Objectives
  1. Identify two current issues involving food systems equity.
  2. Describe how fair labor practices impact food systems resilience.
  3. Name two ways practitioners can promote a more inclusive food system.

Planetary Dimension (4D) presented by Chris Vogliano PhD, RDN

Learning Objectives: 
  1. Describe two ways food systems impact planetary health.
  2. Explain two advantages of increasing the diversity of our food system. 
  3. List two ways agroecology and climate-smart agriculture can help make our food system more resilient.

Economic Dimension (4D) presented by Kate Geagan MS, RDN

Learning Objectives:
  1. List at least 2 considerations regarding the economic dimension of sustainable diets.
  2. Describe how ethical labor and sourcing can be communicated to the public through 3rd party verification programs and seals.
  3. Name 2 ways practitioners can encourage sustainable seafood and sea plants in their practice.