The BDA's Let’s Get Cooking programme has been providing expert advice on waste reduction through its education programmes across Merseyside for more than three years. This year, in partnership with Merseyside Recycling and Waste Authority, it’s getting even more practical with a new Waste Warriors programme.
Holly Roper, Quorn’s Registered Associate Nutritionist, presents some of the frequently asked questions the Quorn Nutrition Team get asked by healthcare professionals, and about the production of their products.
BDA Sustainable Diets Specialist Group committee member Rosa Holt explains why this annual campaign around sustainability is so important.
Are we wasting food because delivery food services and online shopping are making things too easy for us?
Dietitians call for us to switch to more sustainable shopping practices to support our health, as well as the planet.
Discussing some of the mainstream schemes and exploring environmental labelling on food.
Discussing the use of Sterifeed reusable reservoirs as a sustainable alternative to combat one use plastics in home enteral feeding.
Across September we will be exploring why dietitians are best placed to lead the way in sustainable diets and eating, as well as sharing examples of innovation in practice.
The BDA’s toolkit on environmentally sustainable diets included significant coverage on waste from food and drink. We found that household waste accounts for around 70% of all food and drink waste, but the scope of the reference guide was not able to include specific coverage on plastic packaging. We teamed with RECOUP to help us understand more about the plastics recycling value chain from the home.
Tess Warnes looks at how embedding sustainability in school meals can have additional benefits of improved health and creating good habits