Alison Duncan, Professor, PhD, RD, FDC

Human Health and Nutritional Sciences
University of Guelph

Addressing the Intersection of Sustainability and Nutrition: From Industry to Individual

Sustainability within the food system is becoming a greater priority for clients and consumers, as more individuals develop an interest in the relationship between sustainability and nutrition. As such, consumers are looking to the food industry to be a partner in creating a more sustainable food system. This session will explore how sustainability and nutrition are interconnected, and strategies that can be implemented from industry to individual alike to support a sustainable food system. 1 - Define sustainable food systems and identify influencing factors – nutrition/health, economic, social/cultural and environmental. 2 - Describe steps that the food industry is taking to address sustainability across the supply chain. 3 - Provide insights for leveraging sustainability as a value proposition to patients, clients, and consumers to increase sustainable food choices. This session will provide insights on client and consumer perceptions of sustainable food options, which will then be addressed from an individual and industry standpoint. We will go through examples of how industry players are addressing issues related to sustainability, as well as actionable tips that can be implemented on an individual level. Attendees will walk away with knowledge that can be applied to their everyday lives or work - whether that be guiding clients, creating new policies, or making individual choices that can collectively help create a more sustainable food system.

Speaker/Chair Bio:

Alison Duncan is a Professor and Associate Director of Research at the Human Nutraceutical Research Unit, in the Department of Human Health and Nutritional Sciences at the University of Guelph. Alison’s academic training is focused on nutrition with a BASc in Applied Human Nutrition from the University of Guelph, training for a Registered Dietitian at Sunnybrook Health Sciences Centre in Toronto, a MSc in Nutritional Sciences from the University of Toronto and a PhD in Nutritional Sciences from the University of Minnesota. Her teaching and research relate to the effects of functional foods on human health outcomes examined in human clinical trials with a particular focus on the agri-food-health continuum. Alison is currently serving as the Research Program Director for the Knowledge Translation and Transfer program of the Ontario Agri-Food Innovation Alliance. Alison is a Past-President of the Canadian Nutrition Society. She is also a long-time member of the editorial board for the Journal of Nutrition and is a Fellow of the Dietitians of Canada.