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British Nutrition Foundation

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Sustainable diets: from Farm to Fork

Sustainable diets: from Farm to Fork

Highlights

  • On-Demand course

  • 10 hours

  • All levels

Description

Who is this programme for?

This online e-learning programme is designed for professionals and students working in the fields of health, food systems, or education - including dietitians, nutritionists, and educators at all career stages. The course is grounded in evidence-based nutrition science and sustainability research.

By completing the programme, you will develop the practical skills and confidence needed to support healthy, sustainable diets that benefit both human and planetary health. No previous knowledge of sustainable diets is required.

Why do this programme?

  • It covers the complexity of healthy, sustainable diets, through a UK lens, and how moving towards more sustainable ways of eating can help to protect both human and planetary health.

  • It's designed to be a self-paced, e-learning environment that fits around your professional schedule and commitments.

  • Each module provides engaging video content with ideas for practical approaches and application of learning.

What does the programme cover?

Module 1: Defining the Global Challenges Within our Food System

Module 2: What is a Healthy, Sustainable diet?

Module 3: Why the UK's Farming Systems are Key to Sustainability

Module 4: Beyond the Carbon Calculator

Module 5: Closing the Loop: Waste and Circularity from Farm to Fork

Module 6: Progress Towards Achieving More Sustainable Diets in the UK

Module 7: Food Equity in a Sustainable Diet - Achieving and Maintaining Nutritional Adequacy for All

Module 8: Barriers and Drivers to Healthier Sustainable Diets

Each module includes a short test. On successful completion of the course, a personalised certificate is created.

This course will take approximately at least 10 hours to complete. You can complete the course at your own pace – there is no time limit.

About the programme

This programme has been developed as a partnership between the British Nutrition Foundation, the Agriculture and Horticulture Development Board (AHDB), and Professor Michael Lee from the School of Sustainable Food and Farming at Harper Adams University.

The British Nutrition Foundation is grateful for the provision of a funding grant from AHDB which enabled the development of this programme and allows it to be accessed free of charge.

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This programme is Association for Nutrition (AfN) Endorsed CPD

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This activity has been endorsed by the Association for Nutrition for the continual professional development of nutrition professionals. This AfN quality assurance mark identifies this activity as a reputable, evidence-based training in nutrition science.

course Content

10 sections•46 lessons
Introduction1 lessons
  1. 1Course Introduction
Module 1 - Defining the Global Challenges Within our Food System5 lessons
  1. 1Introduction to Module 1
  2. 2Food, Nutrition & Sustainability
  3. 3Healthy and Sustainable Diets & 2030 Sustainable Development Goals
  4. 4Key Learning Points, Learning Check, Reflection Questions
  5. 5Additional Reading - Module 1
Module 2 - What is a Healthy, Sustainable Diet?6 lessons
  1. 1Introduction to Module 2
  2. 2Healthy & Sustainable Diets
  3. 3Professor Jack Bobo, in Conversation with Elaine Hindal
  4. 4UK Perspective: What is a Healthy and Sustainable Diet?
  5. 5Key Learning Points, Learning Check, Reflection Questions
  6. 6Additional Reading - Module 2
Module 3 - Why the UK's Farming Systems are Key to Sustainability6 lessons
  1. 1Introduction to Module 3
  2. 2The UK Farming System and Sustainability
  3. 3UK Farming Systems - Pathways to Sustainability
  4. 4One Health, from Farm to Fork
  5. 5Key Learning Points, Learning Check, Reflection Questions
  6. 6Additional Reading - Module 3
Module 4 - Beyond the Carbon Calculator5 lessons
  1. 1Introduction to Module 4
  2. 2Why measurement matters in delivering sustainable diets
  3. 3Nourishing People & Planet: Nutritional Life Cycle Assessment (nLCA) of Food Systems
  4. 4Key Learning Points, Learning Check, Reflection Questions
  5. 5Additional Reading - Module 4
Module 5 - Closing the Loop: Waste and Circularity from Farm to Fork5 lessons
  1. 1Introduction to Module 5
  2. 2Farms can be Rural Energy Suppliers, While Producing our Food and Looking After the Countryside
  3. 3Reducing Food Waste: Supporting Healthier, More Sustainable Diets
  4. 4Key Learning Points, Learning Check, Reflection Questions
  5. 5Additional Reading - Module 5
Module 6 - Progress Towards Achieving More Sustainable Diets in the UK 6 lessons
  1. 1Introduction to Module 6
  2. 2MyPlanetDiet – Personalised Nutrition, Impact on Micronutrients
  3. 3Food Standards Scotland Modelling – Achieving Climate Targets in Current Advice
  4. 4Q&A - Progress Towards Achieving More Sustainable Diets in the UK
  5. 5Key Learning Points, Learning Check, Reflection Questions
  6. 6Additional Reading - Module 6
Module 7 - Food Equity in a Sustainable Diet - Achieving and Maintaining Nutritional Adequacy for All6 lessons
  1. 1Introduction to Module 7
  2. 2The Four Domains of Sustainability and the Global Animal to Plant Protein Ratio
  3. 3Hidden in Plain View: Evidencing the ‘One Health’ Benefits of Legumes
  4. 4The Role of Seafood in Sustainable Diets
  5. 5Key Learning Points, Learning Check, Reflection Questions
  6. 6Additional Reading - Module 7
Module 8 - Barriers and Drivers to Healthier Sustainable Diets5 lessons
  1. 1Introduction to Module 8
  2. 2Recommendations vs Reality – What are the Priority Areas for Change?
  3. 3Strategies for Dietary Behaviour Change – Pulses and Fibre
  4. 4Key Learning Points, Learning Check, Reflection Questions
  5. 5Additional Reading - Module 8
Summary and Key Actions1 lessons
  1. 1Summary and Key Actions