Upcoming Event
Face to face event
Thursday 21st November 2024, 10:00 - 17:00
Sustainable by Default in Dietetics - a roadmap for change: Reaching Net Zero together
A consultation workshop and networking event. Uniting members.
Have your say in a roadmap for change and impact
Royal Hospital for Neuro-disability, West Hill, Putney, London SW15 3SW
On the 21st of November 2024 the BDA Sustainable Diets Group have organised the first in a series of open collaborative workshops and networking events to discuss how sustainability is implemented into Dietetic practice and how Dietitians contribute to net zero. This first workshop will agree key focus areas for guidance where we will delve into and explore the first focus area, plant-based by default. Further workshops will explore all other areas identified in this workshop. This meeting will provide the opportunity to meet, exchange and network with colleague’s active as well as those not yet implementing but interested in this new roadmap on this important area of dietetic practice. Whether you are implementing yet or not we invite all Dietitians and BDA members across specialist groups and places of work to attend, meet up and exchange on all thoughts, experiences, barriers and enablers and have your say. We have created what we hope will be a safe and productive space to hear and share all experiences and views.
What do we want to achieve?
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Agree key focus areas for developing guidance on implementing sustainability in dietetic practice
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Explore the evidence plus the barriers and enablers for adopting plant based by default including healthcare in the UK (for staff and patients)
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Agree key actions for creating guidance on adopting plant-based by default including healthcare in the UK (for staff and patients)
The Workshop Structure
Consensus on the problem we are attempting to solve
- The landscape that we are in
- What are the priority areas for dietetics?
- Why a focus on plant based by default first?
- What is the evidence?
- What are the barriers and enablers?
- What are the priority areas for creating guidance?
- Agree specific objectives and outcomes
- Views from key stakeholders
Determining the most effective solutions
- Case studies and external perspectives
- Critical success factors
- Barriers to change
Action planning
- Key projects and tasks
- Resource capacity and requirements
Who should attend?
This collaborative workshop is designed for all Dietitians and other BDA members working for organisations committed to delivering on Net Zero targets including the NHS.
We are proud to announce some of our confirmed speakers are:
- Adrian Byrne – Director, Real Zero
- Professor Hugh Montgomery, Chair of Intensive Care Medicine (Honorary Consultant), University College London, Experimental & Translational Medicine, Co-Founder "Real Zero" (Overarching message including net zero framework and action from real zero)
- Dr Shireen Kassam, Consultant Haematologist and Honorary Senior Lecturer at King’s College Hospital, London with a specialist interest in the treatment of lymphoma (Food and Health)
- Angeline Taylor, RD, Renal Dietitian at Royal Devon and Exeter NHS Trust (Plant-based nutrition)
- Kamila Kik Regional Sustainability & Environmental Manager @ Sodexo Health&Care UK&I and Sodexo HC Dietitian X
- Heidi Fritz, RD, Greener by Default
- Tanya Haffner, RD, Chair of the BDA Sustainable Diets Group (Sustainability in Dietetics, Food and Planet, Key focus areas)
This event is in collaboration with and supported by the following Specialist Groups:
Background
Across all sectors including healthcare and business, Dietitians are being called upon to integrate sustainability at speed. Following the Environment Act 2021 and the Health and Care Act 2022, legislation has set net zero goals for the NHS, the first healthcare system to have sustainability embedded. ‘Delivering a Net Zero NHS’ highlights the goal to be net zero by 2035, with procurement to be net zero by 2040. Businesses and organisations where dietitians work have also set their own environmental, social and governance targets which includes action by their dietetic, nutrition and food service teams.
And the newly published Allied Health Professions (AHP) curriculum guide for environmental sustainability sets out sustainable healthcare guidance within UK pre-registration curricula for allied health professions. Wherever Dietitians work, sustainability is now on the work agenda.
Knowledge of sustainability and healthy sustainable diets is an important competency for all dietitians and nutritionists and this competency has been built into the dietetic educational curricula whicj is increasingly being built into job roles in line with organisational climate and ecological targets.
The British Dietetic Association published its dynamic ground breaking One Blue Dot© report in 2018 on healthy sustainable diets but to date there has been little official guidance about how to incorporate into sustainability into different specialities and areas of practice.
Various individuals, hospital and community departments, trusts and other organisations including the food industry are incorporating sustainability where we have been called upon for formal practical guidance for incorporating sustainability into practice including in the clinical, public health and private sectors.
The aim of this workshop is bring together Dietitians in different areas of practice to share knowledge, learnings. A further aim is to share all barriers, enablers and ideas for collective change to start a new roadmap for Guidance on incorporating sustainability into different areas of Dietetic practice.