National Academies Press: OpenBook

Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop (2019)

Chapter: Appendix A: Workshop Agenda

« Previous: References
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×

A

Workshop Agenda

SUSTAINABLE DIETS, FOOD, AND NUTRITION: A WORKSHOP

August 1–2, 2018

National Academy of Sciences Building, Lecture Room
2101 Constitution Avenue, NW, Washington, DC

DAY 1, AUGUST 1, 9:00 AM−4:00 PM

9:00 AM Welcome and Opening Remarks
Sylvia Rowe, Food Forum Chair, SR Strategy, LLC, Washington, DC
9:05 AM SESSION 1: What Are Sustainable Diets?
Session Moderator: Fergus Clydesdale, University of Massachusetts Amherst
The Dimensions of Sustainability
Adam Drewnowski, University of Washington
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Implications and Relevance of Sustainable Diets Internationally: It’s All About the Context
Jessica Fanzo, Johns Hopkins University, Food and Agriculture Organization of the United Nations (FAO)
Decision Making Under Uncertainty: Sustainable Diets for Conditions of Scarcity or Abundance
Parke Wilde, Tufts University
30-Minute Moderated Discussion/Q&A
10:35 AM 15-MINUTE BREAK
10:50 AM SESSION 2: Measurement and Analysis of Sustainable Diets from Production to Consumption
Session Moderator: Diego Rose, Tulane University
Mapping Food Supply and Demand: Data Inputs, Metrics, and Measures
Ashkan Afshin, Institute for Health Metrics and Evaluation
Dietary Patterns Link Human Health and the Environment
David Tilman, University of Minnesota
What Makes for Food Systems That Are Sustainable and Resilient?
Mark Rosegrant, International Food Policy Research Institute
20-Minute Moderated Discussion/Q&A
12:10 PM LUNCH BREAK
1:30 PM SESSION 3: Sustainability and Healthy Dietary Changes Through Policy and Program Actions
Session Moderator: David Klurfeld, U.S. Department of Agriculture
Health and Environmental Benefits of Dietary Changes
Marco Springmann, Oxford University
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
How to Reduce the Carbon Footprint Without Sacrificing Affordability, Nutrient Density, and Taste
Jennie Macdiarmid, University of Aberdeen (via Zoom)
A Menu of Solutions for a Sustainable Food Future
Janet Ranganathan, World Resources Institute
2:30 PM 20-MINUTE BREAK
2:50 PM SESSION 3 Continued
How to Include Nutrition in All Aspects of the Value Chain
Maha Tahiri, Former Food Industry Executive
Opportunities for Integrating Sustainability and Dietary Guidance
Barbara O. Schneeman, University of California, Davis (Professor Emerita)
30-Minute Moderated Discussion/Q&A
4:00 PM ADJOURN DAY 1

DAY 2, AUGUST 2, 9:15 AM–12:00 PM

9:15 AM Welcome and Opening Remarks
Sylvia Rowe, Food Forum Chair, SR Strategy, LLC, Washington, DC
9:20 AM SESSION 4: Innovations in Food Production and Distribution to Reduce Environmental Footprint
Session Moderator: Kate Houston, Cargill, Inc.
Reducing the Footprint of Animal Agriculture
Frank Mitloehner, University of California, Davis
Reducing the Footprint Through Alternative Diets
Marty Heller, University of Michigan
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Local and Regional Food Systems in Sustainable Diets
Nicole Tichenor Blackstone, Tufts University
Retail/Sustainability Across Supply Chain
Karrie Denniston, Walmart
20-Minute Moderated Discussion/Q&A
11:00 AM Concluding Discussion
Moderator: Erik Olson, Natural Resources Defense Council
Panelists:
  • Connie Avramis, Unilever
  • Adam Drewnowski, University of Washington
  • Jessica Fanzo, Johns Hopkins University, United Nations FAO
  • Diego Rose, Tulane University
  • Marco Springmann, Oxford University
  • David Tilman, University of Minnesota
12:00 PM ADJOURN WORKSHOP
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×

This page intentionally left blank.

Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Page 143
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Page 144
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Page 145
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Page 146
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Page 147
Suggested Citation:"Appendix A: Workshop Agenda." National Academies of Sciences, Engineering, and Medicine. 2019. Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25192.
×
Page 148
Next: Appendix B: Acronyms and Abbreviations »
Sustainable Diets, Food, and Nutrition: Proceedings of a Workshop Get This Book
×
Buy Paperback | $60.00 Buy Ebook | $48.99
MyNAP members save 10% online.
Login or Register to save!
Download Free PDF

On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.

  1. ×

    Welcome to OpenBook!

    You're looking at OpenBook, NAP.edu's online reading room since 1999. Based on feedback from you, our users, we've made some improvements that make it easier than ever to read thousands of publications on our website.

    Do you want to take a quick tour of the OpenBook's features?

    No Thanks Take a Tour »
  2. ×

    Show this book's table of contents, where you can jump to any chapter by name.

    « Back Next »
  3. ×

    ...or use these buttons to go back to the previous chapter or skip to the next one.

    « Back Next »
  4. ×

    Jump up to the previous page or down to the next one. Also, you can type in a page number and press Enter to go directly to that page in the book.

    « Back Next »
  5. ×

    Switch between the Original Pages, where you can read the report as it appeared in print, and Text Pages for the web version, where you can highlight and search the text.

    « Back Next »
  6. ×

    To search the entire text of this book, type in your search term here and press Enter.

    « Back Next »
  7. ×

    Share a link to this book page on your preferred social network or via email.

    « Back Next »
  8. ×

    View our suggested citation for this chapter.

    « Back Next »
  9. ×

    Ready to take your reading offline? Click here to buy this book in print or download it as a free PDF, if available.

    « Back Next »
Stay Connected!