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Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
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B


Workshop Agenda

Sustainable Diets: Food for Healthy People and a Healthy Planet May 7-8, 2013

National Academy of Sciences Building 2101 Constitution Ave., NW Washington, DC Auditorium

Day 1: May 7, 2013
8:15 am Registration
 
8:45 Welcome and Introductions
Erik Olson, Workshop Planning Committee Chair, Natural Resources Defense Council
 
9:00 Keynote and Discussion
Kathleen Merrigan, Former Deputy Secretary of Agriculture, U.S. Department of Agriculture

SESSION 1—DEFINING RELATIONSHIPS BETWEEN EATING PATTERNS AND ENVIRONMENTAL HEALTH: TRADE-OFFS BETWEEN HUMAN AND ENVIRONMENTAL HEALTH

9:35 Session 1 Introduction
Moderator: Robert Burns, Grocery Manufacturers Association
 
9:40 Priority Agriculture–Environmental–Nutrition Linkages for Sustainable Diets
Barbara Burlingame, Food and Agriculture Organization of the United Nations
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
×
 
10:00 Trade-Offs Between Human and Environmental Health: Fish
Cynthia Jones, Old Dominion University
 
10:20 Trade-Offs Between Human and Environmental Health: Meat
Frank Mitloehner, University of California, Davis
 
10:40 Panel and Audience Discussion with Session 1 Speakers
 
11:10 Break

SESSION 2—QUANTIFYING TRADE-OFFS BETWEEN HUMAN AND ENVIRONMENTAL HEALTH: MOVING FROM CONCEPTUAL LINKS TO EMPIRICAL DATA

11:25 Session 2 Introduction
Moderator: Allen Levine, University of Minnesota
 
11:30 Quantifying Environmental Impacts of Dietary Guidance Policy
Emily Cassidy, University of Minnesota
 
11:50 Land Use Effects of Various Dietary Patterns
Christian Peters, Tufts University
 
12:10 pm Life-Cycle Analysis
Martin Heller, University of Michigan
 
12:30 Panel and Audience Discussion with Session 2 Speakers
 
1:00 Lunch

SESSION 3—SUSTAINABLE COMMODITY SOURCING AND THE FOOD PRICE ENVIRONMENT

2:00 Session 3 Introduction
Moderator: Deborah Atwood, AGree
 
2:05 Projected Food Prices: The Impact of Environmental Constraints
Richard Volpe, Economic Research Service
 
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
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2:25 The Effect of Natural Resource Scarcity on Commodity Sourcing
Barton Seaver, Harvard University
 
2:45 Can Economic Incentives Drive Environmental Sustainability and Healthier Diets: Consumer Responsiveness to Price Incentives
Parke Wilde, Tufts University
 
3:15 Panel and Audience Discussion with Session 3 Speakers
 
3:45 Break

SESSION 4—DAY 1 SUMMARY PANEL

4:00 Review and Discussion About Day 1
Moderator: Derek Yach, The Vitality Group
 
4:30 Summary of Key Ideas
Discussant: Lisa Eakman, The Chicago Council on Global Affairs
 
5:00 Adjourn
 
Day 2: May 8, 2013
 
8:00 am Registration
 
8:15 Welcome and Recap of Day 1
Erik Olson, Natural Resources Defense Council

SESSION 5—OPTIONS AND APPROACHES TO ENABLE SUSTAINABLE FOOD CHOICES

8:30 Session 5 Introduction

Moderator: Gail Feenstra, University of California, Davis
 
8:35 Lessons from Across the Atlantic
Tim Lang, City University London
 
9:10 Policy Implications: Dietary Guidelines for Americans
Katherine Clancy, Johns Hopkins Bloomberg School of Public Health
 
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
×
9:35 Research Priorities
Jennifer Wilkins, Cornell University
 
10:00 Panel and Audience Discussion with Session 5 Speakers

SESSION 6—FUTURE DIRECTIONS AND SUMMARY

10:30 Session 6 Introduction
Moderator: Derek Yach, The Vitality Group
 
10:35 Behavioral Economics and Implications for the Food Environment and Choices
George Loewenstein, Carnegie Mellon University
 
11:30 Reflections and Discussion About Day 2
Discussant: Lisa Eakman, The Chicago Council on Global Affairs
 
12:00 pm Adjourn
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
×
Page 129
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
×
Page 130
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
×
Page 131
Suggested Citation:"Appendix B: Workshop Agenda." Institute of Medicine. 2014. Sustainable Diets: Food for Healthy People and a Healthy Planet: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18578.
×
Page 132
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One of the many benefits of the U.S. food system is a safe, nutritious, and consistent food supply. However, the same system also places significant strain on land, water, air, and other natural resources. A better understanding of the food-environment synergies and trade-offs associated with the U.S. food system would help to reduce this strain. Many experts would like to use that knowledge to develop dietary recommendations on the basis of environmental as well as nutritional considerations. But identifying and quantifying those synergies and trade-offs, let alone acting on them, is a challenge in and of itself. The difficulty stems in part from the reality that experts in the fields of nutrition, agricultural science, and natural resource use often do not regularly collaborate with each other, with the exception of some international efforts.

Sustainable Diets is the summary of a workshop convened by The Institute of Medicine's Food Forum and Roundtable on Environmental Health Sciences, Research, and Medicine in May 2013 to engender dialogue between experts in nutrition and experts in agriculture and natural resource sustainability and to explore current and emerging knowledge on the food and nutrition policy implications of the increasing environmental constraints on the food system. Experts explored the relationship between human health and the environment, including the identification and quantification of the synergies and trade-offs of their impact. This report explores the role of the food price environment and how environmental sustainability can be incorporated into dietary guidance and considers research priorities, policy implications, and drivers of consumer behaviors that will enable sustainable food choices.

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