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Food systems must be radically transformed if we want to achieve sustainable diets. This will require re-imagining and reorienting food systems to be safe, accessible, nutritious, economically fair, and culturally appropriate, while working within the confines of the planetary boundaries.
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Regenerative Aquatic Foods Roadmap
NEW: advancing regenerative aquatic foods for sustainable and nutritious food systems
Host Organizations: Food + Planet; GAIN; CGIAR; with convening support from The Rockefeller Foundation's Bellagio Center
Date: 1 Feb 2024
Overview: Global food security and nutrition trends reveal a mix of progress and setbacks. While agricultural productivity, technology, and policies show improvement, food insecurity, declining diet quality, and reduced diversity currently result in over two billion people experiencing vitamin and mineral deficiencies. In addition, our food system is putting the planet's health in jeopardy, marked by biodiversity loss, degraded soil, poor air and water quality, and extensive greenhouse gas emissions, accelerating climatic changes. Regenerative aquatic foods such as seaweeds, bivalves (clams, oysters, mussels), and small pelagic fish emerge as a promising solution towards improving nutrition and enhancing aquatic ecosystems.
This Regenerative Aquatic Foods Roadmap goes beyond being a document; it's a call to action. By identifying top strategies for advancing regenerative aquatic foods in sustainable and nutritious food systems across five high-level thematic areas, this roadmap provides a structured guide for positive change. We invite policymakers, researchers, implementers, and the public to explore and utilize this roadmap. Accelerate the transformation of our aquatic systems to benefit both people and the planet globally, across diverse geographical and contextual settings.
Convening Participant Organizations (listed in alphabetical order): African Development Bank; CGIAR; Conservation International Ventures; Environmental Defense Fund; Food + Planet; German Federal Institute for Risk Assessment; Global Alliance for Improved Nutrition (GAIN); Incheon National University; Indigenous Aquaculture Collaborative and Kuaʻāina Ulu ʻAuamo; Rockefeller Foundation; The Good Ocean; The Nature Conservancy; United Nations Food and Agriculture Organization; University of British Columbia
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What Do Dietitians Really Think about Sustainability?
Food + Planet and Today’s Dietitian Release Results of 2023 Sustainability and Food Insights Survey
Food + Planet, in collaboration with Today’s Dietitian, released its first annual 2023 Sustainability and Food Insights Survey, revealing first-of-its-kind findings regarding dietitians beliefs, practices, and barriers around incorporating sustainability into their practice.
The landmark survey, which included 1,161 registered dietitians (RDs) across the US, found that the vast majority of RDs believe their profession should be involved in advocating for sustainable food systems, yet most do not feel confident in providing guidance on sustainable food choices, primarily due to lack of education and resources. It also uncovered that when it comes to the multi-dimensional nature of sustainable diets, sociocultural and planetary health aspects ranked as top areas of opportunity for dietitians to deepen their knowledge. Learn more about the key findings of the Sustainability and Food Insights Survey by downloading the full survey and the press release below.
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2023 F+P Impact Report
Food + Planet's 2023 Impact Report
2023 has been a year of expansion and innovation at Food + Planet. We remained committed to our mission of empowering healthcare professionals and advocating for sustainable food systems. Check out our 2023 Impact Report for more detailed information on our progress.
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NEWLY LAUNCHED COOKBOOK
Blue Foods as Medcine Cookbook
Developed with support from Builder’s Initiative and in collaboration with Food for Climate League, this cookbook helps readers harness the delicious, sustainable, nutritious world of aquatic foods (also known as “blue foods”), including sea vegetables, clams, mussels, oysters, and scallops. The cookbook includes 20 healthy, flavorful recipes created by a team of award-winning culinary nutritionists. The recipes showcase a variety of traditional and innovative dishes featuring aquatic foods, such as Blueberry Sea Moss Smoothie, Wakame Salad, and Lo Mein with Clams and Mussels.
This essential book on blue foods provides the basics on the nutrition and sustainability benefits of aquatic foods, as well as how you can find them in your supermarket and prepare sea vegetables and bivalves at home with quick, easy tips. While the cookbook is designed to be used by food, health, and nutrition professionals to educate consumers, it can be enjoyed equally by home cooks. In addition, quick cooking videos are available for the recipes to highlight their ease and convenience in the kitchen.
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EXPERT CONVENING
Food + Planet led A Bellagio Convening on Regenerative Aquatic Foods
Food + Planet was honored to lead a convening at the Bellagio Center in Italy, one of the first ever to focus on advancing regenerative aquatic foods for sustainable and nutritious food systems. With support from The Rockefeller Foundation, The Nature Conservancy, and Builder's Initiative, and co-hosted with our colleagues at Global Alliance for Improved Nutrition (GAIN) and CGIAR, the weeklong convening brought together key global stakeholders and experts across aquatic food systems. Outcomes of this convening include the development of a clear, actionable roadmap to advance solutions that identify and elevate the utilization of diverse underutilized regenerative aquatic foods.
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NEW RESOURCE HUB
Aquatic Food Resource Hub
With our partner organization Food for Climate League, we launched our Aquatic Foods Resource Hub, which hosts three free toolkits (Retail, CPG, and Nutrition Professonal toolkits) for promoting and utilizing sea vegetables and bivalves. These Open-access resources are designed to empower chefs, foodservice, consumer packaged goods entrepreneurs, healthcare professionals, and other aquatic food advocates in promoting bivalves and sea vegetables.
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SIGNATURE COURSE
Join thousands of dietitians and nutrition professionals who have taken our four-part learning experience.
As our world grows hotter and more crowded, every stress point on our systems is also a point of opportunity. Learn how you can honor your mission to nourish and heal by bringing sustainable food systems into your scope of practice.
This 4-session Master Class from the Food + Planet Co-Founders will
- define pressing issues
- share the latest evidence and frameworks
- introduce a systems-based approach for how dietitians can promote resilient food systems wherever and however they work
Eligible for 2 CPEs for RDNs through the CDR.
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VIRTUAL CONFERENCE
Empowering Nutrition Professionals to Advance Sustainable Food Systems
September 23, 2021 12:30 PM in Eastern Time
Join Food + Planet’s White Paper Launch to discover the latest evidence on how nutrition professionals can accelerate sustainable food systems in their practices.
VIRTUAL CONFERENCE
International Congress of Dietetics 2021: Cape Town South Africa
September 1-3, 2021
STORIES OF SUSTAINABILITY
A diverse range of dietitians promoting sustainable food systems in their practice.
Let’s transform the food system together
Build your foundation:
Transform your understanding of what it means to be a health or nutrition professional with key sustainability perspectives.
Widen your lens:
Understand the science, global frameworks, and points of potential that will help you take a lead in sustainable food systems.
Get involved:
Collaborate with us as we work to build consensus tools and practices to revolutionize nutrition, food systems, and our world.