Sustainability Strategies: From eating local to meal planning, strategies to make your meals more environmentally friendly


Program Description:

Nutrition and sustainability are inextricably linked. Healthy soils and waterways and environmentally respectful food production give rise to wholesome foods, supporting our health and nutritional well-being. Social, economic, cultural and political factors impact food production, access, and health outcomes. As a profession, nutritionists are trained to view the health role that nutrients in food play in health promotion but have not historically considered the food system used to produce these foods. As we become more aware of how food production and dietary practices impact our environment, it becomes apparent that sustainability must be integrated into nutrition practices.


Joanne Burke

Joanne is the director of the University of New Hampshire's graduate level dietetic internship. As a clinical assistant professor in the department of Molecular Cellular and Biomedical Sciences, she teaches graduate and undergraduate courses and coordinates field placement opportunities with leading nutrition and healthcare organizations statewide. She is a faculty member the newly established UNH Eco-Gastronomy dual major. Her research interests include work in food security and sustainability, food costs and college nutrition and health risk assessment.

Other topics offered by Joanne Burke