In Episode 30 we are joined by Rachel Mazac from the University of British Columbia’s Faculty of Land and Food Systems to discuss sustainability in the development of food-based dietary guidelines. Rachel shares with us how governments and health agencies are incorporating food sustainability into dietary guidelines and how nutrition, health, and the environment are inextricably intertwined. What are the five domains used to approach sustainability in food-based dietary guidelines? Where does the social and cultural context for eating belong in promoting sustainable and healthy food guidelines? What would the perfect food-based dietary guideline look like? All this and much more in Food for Thought: Sustainability in Food guidelines with Rachel Mazac!
References
Mazac, R. (2019, March 18). Canada’s Food Guide: Cultivating change – the nature of food.
Government of Canada (2018, October 4). Welcome to Canada’s food guide.