With the growing concerns around environmental degradation and climate change, the role that the Healthcare Practitioner can play in promoting a more sustainable food system is as important as ever. This presentation will outline the impact of our current food system on the environment from production to consumption, highlight programs working towards effective advances, and provide realistic ways that healthcare providers can make a difference in their workplace, communities as well as on a policy level to encourage dietary habits that are more environmentally sustainable. Participants will walk away with big picture concepts, resources for further education and practical tools that support a sustainable, resilient, and equitable food system to improve both planetary & human health.
Mary Purdy, MS, RDN
Mary Purdy, MS, RDN is an Integrative Eco-Dietitian, with a Master’s Degree from Bastyr University where she is currently adjunct faculty. She has been in clinical practice for over 12 years in both private practice, as clinical supervisor at Bastyr’s Teaching Clinic and with the Wellness Company, Arivale, using a personalized medicine and functional nutrition approach. She has given over 100 nutrition workshops, speaks regularly at health and nutrition conferences and was the keynote speaker at Bastyr University’s Commencement Ceremony 2019. She serves on the boards of Hunger and Environmental Nutrition and Dietitians in Integrative and Functional Medicine which she chaired in 2018. Additionally, she hosts the podcast “The Nutrition Show”, authored the books “Serving the Broccoli Gods” and “The Microbiome Diet Reset “, and is a consultant around creating a sustainable and resilient food system that supports our environment and helps to mitigate climate change.
Mary Purdy, MS, RDN
2.1.1; 3.1.7: 7.2.6; 8.4.1
*This course has been approved for continuing education for Registered Dietitian Nutritionists and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR).