Researchers surveyed 92 Canadian dietitians to understand how they’re helping create more sustainable food systems. The study found that dietitians are already doing important work to promote healthier, more environmentally friendly food choices, but many feel they need better training and resources. The dietitians in the study wanted clearer guidelines, practical examples, and more knowledge about Indigenous food systems to do this work even better. This research shows there’s real potential to expand these efforts and measure their impact on communities and the environment.

The Quick Take

  • What they studied: How Canadian dietitians (nutrition experts) are working to promote food systems that are better for people and the planet, and what training they need to do this work better
  • Who participated: 92 registered dietitians from across Canada who work in nutrition and food-related fields
  • Key finding: Dietitians are already actively working on sustainable food systems using skills from other areas of their work, but they feel they need more specific training, clearer definitions of success, and better resources to expand this important work
  • What it means for you: If you work with a dietitian or nutritionist, they may already be helping you make more sustainable food choices. As these professionals get better training and resources, they’ll be even better equipped to help communities eat healthier while protecting the environment. This is still early-stage work, so changes may take time to see.

The Research Details

Researchers sent a survey to Canadian dietitians asking them questions about sustainable food systems. The survey included both multiple-choice questions (like checking boxes) and open-ended questions (where people write their own answers). This type of study is called a cross-sectional survey, which means researchers collected information from people at one point in time, like taking a snapshot. The researchers then counted up the multiple-choice answers to see patterns, and they carefully read through all the written answers to find common themes and ideas.

This approach works well for understanding what professionals are currently doing and what they think about a topic. By asking both types of questions, the researchers got both numbers (like how many dietitians do certain activities) and detailed explanations (like why they do those activities and what challenges they face). This combination gives a complete picture of the current state of sustainable food system work in Canadian dietetics.

This study surveyed 92 dietitians, which is a moderate sample size. The researchers used a convenience sample, meaning they surveyed dietitians who were available and willing to respond, rather than randomly selecting from all Canadian dietitians. This approach is practical but may not represent all dietitians’ views equally. The study provides a good snapshot of current practices and needs, but the findings may not apply to every dietitian in Canada. The research is valuable for identifying trends and areas for improvement, though larger studies would strengthen these findings.

What the Results Show

The 92 dietitians surveyed reported that they are actively working on sustainable food systems in their daily practice. They use common definitions and frameworks to guide their work, and they’re implementing activities at different levels—from working with individual clients to influencing larger community and food system changes. The dietitians reported experiencing successes in their work, though they had difficulty describing exactly what those successes looked like or how to measure them. This suggests the field is still developing ways to track progress and define what success means in sustainable food system work.

Dietitians identified several important needs to improve their work in this area. They want more foundational knowledge about sustainable food systems and specific skills training for this type of practice. They also expressed interest in practical examples and case studies showing how other dietitians are successfully implementing sustainable food system work. Additionally, dietitians indicated they want to better understand and incorporate Indigenous food knowledge and systems thinking into their practice.

This research adds to growing recognition that nutrition professionals have an important role in promoting sustainable food systems. Previous research has shown that dietitians influence food choices and health outcomes, and this study confirms they’re extending that influence to include environmental sustainability. The finding that dietitians need more training and resources aligns with similar findings in other countries where nutrition professionals are expanding into sustainability work.

This study surveyed only 92 dietitians who volunteered to participate, so the results may not represent all Canadian dietitians’ experiences and views. The study was conducted at one point in time, so it shows a snapshot rather than how things change over time. The vague descriptions of success that dietitians provided suggest the field may still be developing clear ways to measure impact. Additionally, the study didn’t compare different regions of Canada or different types of dietitian practices, so we don’t know if experiences vary across the country.

The Bottom Line

If you’re a dietitian or nutrition professional, consider seeking out training and resources on sustainable food systems and Indigenous food knowledge. If you’re a client or community member, look for dietitians who incorporate sustainable food choices into their recommendations. For policymakers and professional organizations, there’s an opportunity to develop standardized training programs, create practical resources, and establish clear ways to measure the impact of sustainable food system work. These recommendations are based on the experiences and needs identified by practicing dietitians.

Dietitians and nutrition professionals should care about this research because it identifies what training and resources they need to expand their impact. Healthcare organizations and professional associations should care because they can develop better support systems. Clients and community members should care because this work directly affects the food choices available to them and the environmental impact of their diets. Policymakers should care because dietitians can be important partners in creating healthier, more sustainable food systems.

Changes in food systems and dietary patterns typically happen gradually. Individual clients might start making more sustainable food choices within weeks or months of working with a trained dietitian. Community-level changes and measurable environmental impact may take years to develop. As the field develops better training and resources, the pace of change may accelerate.

Want to Apply This Research?

  • Track the percentage of meals you eat that include sustainably sourced foods (local, seasonal, plant-based, or certified sustainable). Set a goal to increase this percentage by 10-20% over the next month, and log your progress weekly.
  • Use the app to identify one sustainable food choice you can make this week—such as buying local produce at a farmers market, choosing plant-based meals twice a week, or selecting foods with sustainable certifications. Log this choice and build on it gradually.
  • Create a monthly check-in to review your sustainable food choices, note any barriers you encountered, and adjust your goals. Track not just what you eat, but also how you feel about your choices and any positive impacts you notice (like feeling better, saving money, or learning about local food sources).

This research describes current practices among Canadian dietitians and identifies areas for improvement in sustainable food system work. The findings are based on a survey of 92 volunteers and may not represent all dietitians’ experiences. Before making significant changes to your diet or nutrition practices, consult with a registered dietitian or healthcare provider who can assess your individual health needs and circumstances. This research is informational and should not replace personalized medical or nutritional advice from a qualified healthcare professional.