Johns Hopkins Center for a Livable Future Launches Learning Modules for Dietitians with Food + Planet

Launched in February 2026, the learning modules are designed to inspire and equip nutrition and dietetic students to serve as advocates for sustainable food systems. They offer a comprehensive overview of food systems with an emphasis on the social and environmental factors that influence food environments and nutrition outcomes.   

The need to develop the modules emerged from the findings of the 2025 Sustainability and Food Insights Dietitian Survey conducted by Food + Planet. Results indicated a desire among registered dietitian nutritionists (RDNs) to become leaders in the advancement of sustainable diets. The results also highlighted a gap in availability of training resources that address sustainability and food systems. This inspired collaboration with Food + Planet and CLF, which has drawn upon its expertise in food systems and educational programs for students and professionals to create new learning modules that speak to sustainability and food systems. 

“Registered dietitian nutritionists play an important role in food system procurement and decision-making, as well as communicating directly with consumers,” says Becky Ramsing, a Senior Program Officer at the Center for a Livable Future. “By providing them with this learning resource, nutrition and dietetic students can be inspired to make a change as they learn about different multi-disciplinary facets of food systems, beyond personal and nutritional health, including its impacts on society and people.” 

The series comprises four modules that address the following topics: (1) introduction to sustainable food systems; (2) food systems for all; (3) food and our climate; and (4) aquatic foods, nutrition, and sustainability. The modules are free to use by students and instructors in dietetic internships and coordinated programs. They have also been aligned with the Accreditation Council for Education in Nutrition and Dietetics (ACEND) and the Academy of Nutrition and Dietetics’ Food Systems competencies. Each module includes presenter notes, knowledge checks, and activities and supplemental resources that can be incorporated into respective educational and training programs. 

More information on the learning modules can be found here.