Food loss and waste amount to a major use of resources and it produces greenhouse gas emissions, contributing to global warming and climate change.  In high income countries more food is wasted in our homes than any other part of the supply chain.

Sustainable Development Goal 12.3 captures a commitment to halve food waste at the retail and consumer level.

Behind the challenge lies a huge opportunity for dietitians and nutritionists to not only reduce waste in operations where food is served and to also to make it harder for consumers to waste food – through education and through changing the environment in which food is consumed.

In this podcast we speak with two dietitians who share their diverse approach and experience in combatting this topic.  Margaretha af Trolle from Sweden who works with an organization that provides nutritious and varied food to preschools, schools, hospitals and nursing homes. And Rebecca Tran a dietitian from Canada who has created innovative solutions through her business The Station Food Hub.

Case study: SecondBite (https://icdasustainability.org/case-study/secondbite/ )

Resource: Tips to Reduce Foodwaste ( https://icdasustainability.org/report/tips-to-reduce-foodwaste/ )

Emerging research: Environmental Sustainability of Hospital Foodservices Across the Food Supply Chain: A systematic review (https://icdasustainability.org/report/environmental-sustainability-of-hospital-foodservices-across-the-food-supply-chain-a-systematic-review-2/ )

Resource: Green Healthcare: Healthy and Sustainable Food ( https://icdasustainability.org/report/green-healthcare-healthy-and-sustainable-food/ )

Webinar: Action Track #2: Shift to Sustainable Consumption Patterns with EAT (https://eatstockholmfoodforumas.cmail19.com/t/ViewEmail/d/228C39B903A19C922540EF23F30FEDED/0EDD64604A1CFE390367819F23434F99)

All of these, plus more, can be found on the ICDA-SFS Toolkit at icdasustainability.org