Talking Sustainable Diets: Resources and Information to Guide Your Practice Webinar
Live Event – 28 January  – 8:00 PST / 11:00 EST / 17:00 CET

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As a topic that continues to grow in relevance and significance for food and nutrition professionals, sustainability can often seem complex and bear the question “How can the concept of sustainable diets be applied to my everyday work?” Throughout this one-hour event, three leading experts in nutrition, agriculture and farming, Amy Myrdal Miller, Barbara Bray and Dr. Frank Mitloehner, will come together to break down the meaning and importance of sustainable diets and share direct applications for your practice.

 Throughout this free webinar, you will:

  • Learn about current challenges in food and agriculture.
  • Uncover solutions for shaping a more sustainable future.
  • Discover impactful sustainability resources you can incorporate into your own practice settings.



Join us for a brief 30 minutes discussion following the webinar (12:00 – 12:30 EST).

The webinar is sponsored by PepsiCo. This learning experience is anticipated for 1 hour of continuing education through the Commission on Dietetic Registration.



Barbara Bray, MSc, FIFST, RNutr, MBE
TEDx speaker, nutrition strategist and food safety expert for the food industry, Barbara has 20 years’ experience working in the agri-food sector in the UK and Europe, Middle East and African countries. Her perspective on diet, diversity and the future of food is shaped by her Nuffield Farming Research tour experience.

Frank M. Mitloehner, PhD
Director of the CLEAR Center and Professor and air quality specialist in the Department of Animal Science at the University of California, Davis, Frank is passionate about understanding and mitigating air emissions from livestock operations with a focus on food production challenges that will become a global issue as the world’s population grows to nearly 10 billion by 2050. 

Amy Myrdal Miller, MS, RDN, FAND
Award-winning Registered Dietitian, farmer’s daughter, public speaker, author, and founder of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. During her 25-year career, Amy has worked for a global PR firm, Dole Food Company, the California Walnut Commission, and The Culinary Institute of America.