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

Listen to the recording of the webinar here!


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, came together to break down the meaning and importance of sustainable diets and shared direct applications for your practice.
Throughout this webinar we:

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

The recording has been approved for on hour of continuing education from the Commission on Dietetic Registration. You can download the certificate of completion here.

This webinar was sponsored by PepsiCo. 



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.