Sustainable, Resilient, and Healthy Food and Water Systems:
A Curriculum for Dietetic Students and Interns

Increasing interest in sustainable nutrition and agriculture has been both a consumer and professional hot topic over the past several years. A recent survey of dietetic internship directors found that while one half of respondents were already incorporating sustainable food systems (SFS) activities into their programs, approximately 43% of respondents had high interest, but did not have the time or resources. Additionally, career opportunities related to food systems are expanding domestically and abroad; however, there are limited academic programs that provide dietetics students and interns with tailored and comprehensive training at the intersection of nutrition and food systems.

To meet this need, with support of the Future of Foods Initiative and funding from the National Dairy Council, content experts in the fields of sustainable nutrition and dietetics created the Sustainable, Resilient, and Healthy Food and Water Systems (SFS) Curriculum for dietetics students.

The SFS curriculum is designed to prepare interns to become new practitioners with strong foundational knowledge in the nutritional, social, environmental, and economic drivers of sustainable and resilient food systems. It was piloted at 14 sites from 2016-2017. The SFS curriculum includes 12 activities that encompass the seven sectors of the food system and is expected to take approximately 120 supervised practice hours total. The curriculum can be completed by:

  • A dedicated three-week rotation,
  • Adopted as a full concentration, or
  • 12 activities can be used as stand-alone activities.

Regardless of how the activities are adopted and implemented, we hope both students and educators will find these activities to be a valuable resource in the increasing of understanding of SRHFWS.

Interested in learning more and implementing this program? Complete the form below to access a PDF of the SFS Curriculum.

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