In this webinar, our experts dive into the challenges and opportunities for actioning sustainable nutrition by answering questions like:
- What falls within the spectrum of sustainable nutrition?
- What tools exist to measure how foods fit into a healthy diet?
- How can they be used to communicate information to consumers or to guide industry renovation and innovation?
- What metrics can we use to track progress toward water use, carbon emissions, land use, etc? Are they accurate and feasible on a large scale?
- What might the future bring for actioning sustainable nutrition?
Watch the full recording.
The idea of sustainable nutrition is driving a foundational change in the way food is produced globally. It is nutrition that is produced and delivered in a way that is mindful for people, the planet, and society. Sustainable nutrition is becoming embedded into the day-to-day thinking and decision-making of consumers as well as strategies of many companies in the food and beverage industry.
However, measuring and communicating progress against sustainable nutrition strategies and targets in a transparent way is challenging. Metrics that are supported by science, feasible to use on a large scale, and easily transparent to consumers and regulatory bodies are essential. How can we make meaningful progress toward an improved food system?
Nathan Pratt, PhD, RD, Nutrition Scientist, Kerry Taste & Nutrition
Nathan Pratt, PhD, RD is a nutrition scientist passionate about finding ways to make science easily used and understood to improve health. His past research has focused on nutrition profiling systems and consumer behaviour. During his time working with the food and beverage industry he has worked with companies globally to bridge the gap between consumer insights and nutrition science and to better leverage nutrition in their strategies and product development. In his role as a nutrition scientist at Kerry, he is currently supporting the activation of Kerry’s sustainable nutrition strategy and targets internally and externally.
Aoife Marie Murphy, PhD, Sustainable Nutrition Business Development Manager, Kerry Taste & Nutrition
Aoife Marie Murphy, PhD works as Business Development Manager for Kerry’s Applied Health and Nutrition division across the APMEA market. Aoife Marie also works with Kerry’s multi-dimensional sustainability team in product portfolio analysis. With a background in nutrition, she provides nutrition expertise for Kerry’s corporate partnership with the World Food Program, delivering sustainable nutrition to communities in Burundi. A graduate of University College Dublin with a PhD in Molecular Nutrition, Aoife Marie has a strong background in nutrition research with experience in Ireland, UK and US. Before joining Kerry Aoife Marie lectured on the BSc Food & Human Nutrition degree at Newcastle University in Singapore.