Sustainability in dietetics means embracing complexity, contributing and collaborating

Abstract

This special issue is intended to respond directly to a barrier that nutrition and dietetics practitioners face globally: finding dietetics‐relevant research to help guide practice that contributes to more sustainable food systems and dietary patterns. According to dietitians, sustainable food systems are those which nourish all people, now and into the future, with sufficient, nutritious, affordable, tasty, diverse, culturally appropriate food, and that such food systems support physical and mental health while preserving, promoting, and respecting the integrity of ecological and social systems.This article is protected by copyright. All rights reserved.

A changing of the guard: reflecting on the past and looking to the future at JHND

“…Lauren recognises the investment made in the journal by the BDA and the subsequent importance of the journal supporting the vision and mission of United Kungdom's member‐based organisation for dietitians. Our recent focus on embracing complexity, contributing and collaborating in dietetics for sustainability 6 shows the strength of our support for dietitian readers. We also recently published an overview of what readers are looking for in the seventh edition of the Manual of Dietetic Practice , again supporting BDA members in their important work 7…”