COVID-19’s Impact on Food Systems

The COVID-19 pandemic has resulted in major disruptions across America’s food supply chains, revealing weaknesses in our food system. Farmers, businesses, and government agencies such as the USDA are working hard to efficiently redistribute food and reduce waste. The foodservice industry and retail sectors are the two largest purchasers of food produced in America. Due […]

How Indoor Farming May Save Salads

For more than a decade, romaine lettuce and other green leafy vegetables have been the source of E coli O157:H7 outbreaks (see Today’s Dietitian’s 2007 article “The E. coli Outbreak — Lettuce Learn a Lesson”). The most recent incident, which began in September 2019, was considered to be under control as of January 15, 2020, by […]

Climate Change and RDs

The International Panel on Climate Change recently released a special report, “Climate Change and Land,” which covers land degradation due to climate change, sustainable land management, global food security, and changes in greenhouse gases in land ecosystems. Top-tier media coverage on the report focused on its primary issue: Climate change is threatening the world’s food […]

The Many Faces of Sustainability

Like the word nutrition, sustainability is a loaded term. It can produce an emotional response and be associated with much misunderstanding. When consumers make purchasing decisions, they often focus on a single aspect of nutrition or one component of sustainability. For example, sometimes clients base their assessment of a food’s healthfulness on its sodium or […]

Recap of New Orleans Local Food and Farm Tour

It was such a thrill to plan and coordinate Today’s Dietitian’s first local food and farm tour. We organized the tour in conjunction with Today’s Dietitian’s 4th annual Spring Symposium this month, which was held in New Orleans. Since about 600 dietitians had gathered together from all over the country (and even the world—hey Belize!) […]