Action on Sustainability in Nutrition and Dietetics. A NEW Frontier: from science to practice – achieving nutrition, health and Net Zero + targets together

Dr Rachel Gibson and Georgia Browne explore the potential of Root-to-Tip catering at King’s College London .

With the rise in popularity of plant-based diets, demand for alternatives to dairy has also increased, find out the facts when it comes to plant-based drinks.

Members of the BDA Sustainable Diets Specialist Group have shared their favourite books to get you clued up this Sustainable September.

Mildmay Mission Hospital trialled and implemented a complete low-carbon emission menu. They used low-carbon emission recipes sourced from an NHS England recipe and menu bank, which met the nutritional requirements of their vulnerable patient population

BDA members Sarah Brook and Faith Toogood have been shortlisted for the Chief Allied Health Professions Officer (CAHPO) Greener AHP Award 2024. Here we look at their initiatives and how green schemes are helping the NHS care for patients in a more sustainable way.

Jo Lewis, Director of Partnerships at the BDA talks about a brand new project with Birmingham City Council, promoting the use of beans and pulses as part of Sustainable September.