Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
How Can Dietitians Leverage Change for Sustainable Food Systems in Canada
Blekinge Institute of Technology, Faculty of Engineering, Department of Strategic Sustainable Development. Acadia University .
Blekinge Institute of Technology, Faculty of Engineering, Department of Strategic Sustainable Development. Acadia University.
Blekinge Institute of Technology, Faculty of Engineering, Department of Strategic Sustainable Development.
2019 (English)In: Canadian journal of dietetic practice and research, ISSN 1486-3847, Vol. 80, p. 1-8Article in journal (Refereed) Published
Abstract [en]

Purpose: In this paper, we begin to set out language defining sustainablefood systems (SFS) in Canada, through the voices of dietitians, andidentify leverage points where dietitians can affect change.Methods: Dietitians of Canada members were invited to a Delphi Inquiryprocess; questions explored a vision of SFS in Canada, barriers to thatvision, and actions. Results were independently analysed by 2 membersof the research team who used the Framework for Strategic SustainableDevelopment to structure the data.Results: Fifty-eight members participated. The resultant vision describesa future food system in 15 thematic areas of the social and ecologicalsystems. Barriers are described according to how they undermine sustainability.High-leverage actions areas included: (i) facilitating knowledgedevelopment within the profession and public, (ii) influencing organizationalpolicy to support SFS, and (iii) and influencing public policy.Approaches to such action included: (i) facilitating cross-sectoral collaborationand (ii) applying reflexive approaches.Conclusions: This research suggests a multidimensional understandingof food systems sustainability among dietitians. The vision provides somelanguage to describe what dietitians mean by SFS and can be used as acompass point to orient action. Action areas and approaches have thepotential to drive systemic change while avoiding unintendedconsequences.

Place, publisher, year, edition, pages
2019. Vol. 80, p. 1-8
Keywords [en]
Sustainable Food System; Sustainable Diet; Nutrition; Dietetic
National Category
Nutrition and Dietetics Other Natural Sciences Social Sciences Interdisciplinary
Identifiers
URN: urn:nbn:se:bth-17947DOI: 10.3148/cjdpr-2019-005OAI: oai:DiVA.org:bth-17947DiVA, id: diva2:1319409
Funder
VinnovaAvailable from: 2019-05-31 Created: 2019-05-31 Last updated: 2019-06-17Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full texthttps://dcjournal.ca/journal/cjdpr

Authority records BETA

Carlsson, LieselCallaghan, EdithBroman, Göran

Search in DiVA

By author/editor
Carlsson, LieselCallaghan, EdithBroman, Göran
By organisation
Department of Strategic Sustainable Development
In the same journal
Canadian journal of dietetic practice and research
Nutrition and DieteticsOther Natural SciencesSocial Sciences Interdisciplinary

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 136 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf