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Sustainable diets: from Farm to Fork

Sustainable diets: from Farm to Fork

  • 30 Day Money Back Guarantee
  • Completion Certificate
  • 24/7 Technical Support

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