Nourishing the Future: Sustainable Food Systems for Nutrition and Dietetic Students
The Johns Hopkins Center for a Livable Future has partnered with Food + Planet to develop a set of learning modules to inspire and equip the next generation of registered dietitian nutritionists to become advocates for sustainable food systems. These modules offer a comprehensive overview of food systems as they relate to sustainability and public health, with a strong emphasis on nutrition. Designed for students in dietetic internships and coordinated programs, these evidence-based modules provide well-rounded training that addresses the complex, interconnected aspects of sustainable diets—including human health, sociocultural factors, and environmental impact. Each module includes a set of slides with notes, case studies, discussion questions and additional resources.
Module 1: Introduction to Sustainable Food Systems
This module introduces the connections between food, planet, and health with a systems thinking perspective. Sections include: (1) Introduction to food systems, (2) Why do food systems matter for nutrition practice, (3) What is a sustainable food system, and (4) How can RDNs promote sustainable food systems.
Module 2: Food Systems for All (available November 2025)
This module addresses equity and inclusion across the food system. It centers on food system workers, consumers, and communities impacted by how food is produced, transported, processed, prepared, and served in the U.S. Sections include: (1) Equity in the context of nutrition and health, (2) Inequities across the food system, (3) Food security, and access to nutritious food, and (4) How can RDNs help achieve a sustainable, healthy food system for all.
Module 3: Food and our Climate (available November 2025)
This module helps students draw connections with diet, health, and climate with a focus on the contribution of animal food production and dietary proteins. Sections include: (1) A primer on climate change, (2) Food systems contribution to climate change, (3) Climate change impacts on our food system, (4) How can RDNs connect with consumers to shift diets.
Module 4: Aquatic Foods, Nutrition, and Sustainability (available November 2025)
This module applies food systems concepts learned in earlier modules to explore the complex world of aquatic food. Sections include: (1) Aquatic food production, (2) Aquatic foods and sustainability, (3) Aquatic foods and nutrition, and (4) How can RDNs promote aquatic foods for healthy, sustainable diets.
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These modules were produced by the Johns Hopkins Center for Teaching and Learning.
Questions or comments about these modules? Please email rramsin2@jhu.edu