From Farm To Fridge
Presenter: Alyson Fendrick, RD, LD
This education session from Farm to Fridge will highlight how we as consumers and dietitians can contribute to a sustainable food system. As millennials continue to push for transparency in food, we as nutrition experts, need a complete view of the entire food system as eating is an agricultural act. Nutrition, agriculture and sustainability are no longer separate conversations. In particular, today’s consumers are focused on: Local, waste, pesticides, farmer livable wage, land rights, affordable and accessible, food miles, land use change, water and carbon footprint. This session will highlight the food to meal journey and how dairy farmers embraces the 3 pillars of sustainability-environment, economic and social dimensions.
Level 1 l Learning Needs Codes 8018, 4010, 4070, 4030 – # of CEU’s approved = 1