Towards a Sustainable Food System: The role of Dietitians-Nutritionists

The global food system faces increasing challenges due to health crises, geopolitical tensions, and climate change, leading to food insecurity, rising prices, economic instability and increasing prevalence of noncommunicable diseases. To address these challenges, a transition towards a more sustainable food system that ensures food security, public health, and environmental preservation is paramount. The article outlines the need for food system transformation, highlighting structural vulnerabilities for which Dietitians-Nutritionists (D-N) can have a pivotal role. D-N emerge as key agents in this transformation due to their capacity in promoting healthy and sustainable diets at different stages of the food system. Their work spans various sectors, including clinical practice, public health, education, food industry, and research. However, for D-N to contribute effectively, they require more competence-building opportunities and enabling environments to do so. To enhance the role of D-N in this transition, three key areas for action are identified: strengthening political will and governance, improving sustainability education in dietetic training, and fostering supportive environments for professionals. By addressing these factors, D-N can drive systemic change, advocating for equitable food policies, sustainable dietary guidelines, and increased public awareness of food system sustainability. Their active involvement is crucial to creating a resilient and fair food system that prioritizes both human and planetary health.