Dieticians in Sustainable Foodsystems
"The vision of sustainable food systems cannot be achieved by the profession alone, but it also cannot be achieved successfully without credentialed nutrition and dietetics practitioners." Spiker et al., 2020
Factsheet
- Schools involved School of Health Professions
- Institute(s) Nutrition and Dietetics
- Funding organisation Others
- Duration (planned) 01.01.2024 - 31.12.2025
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Head of project
Sonja Schönberg
Gina Tüfer - Project staff Nadine Schweiger
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Partner
SVDE Schweiz. Verb. der
The International Confederation
Situation
In the international field of nutrition and dietetics, it is increasingly emphasized that the role of nutrition counseling is expanding within today’s food systems, as the interconnections between dietary patterns, civilization, and ecosystems are becoming better understood (Wegener et al., 2024). Over the past 12 years, at least six national professional associations have recognized sustainable diets and food systems as part of their professional scope. This document presents the SVDE’s position on the role of nutrition counseling in Switzerland in the transformation and active co-creation of a sustainable food system. It strengthens the profession’s standing as a key stakeholder and provides guidance for shaping educational and counseling services to support this transformation.
Course of action
This position paper was developed by experts from the Swiss Association of Registered Dietitians (SVDE) and the three Swiss universities of applied sciences that offer degree programs innutrition and dietetics. It underwent a multi-stage review process involving additional experts and organizations. The document was initiated by the three universities and written on behalf of the SVDE. The academic work and coordination of the paper were led by Gina Tüfer and Sonja Schönberg. The position paper was co-funded by the SVDE and the International Confederation of Dietetic Associations (ICDA), and supplemented by voluntary contributions. In its development, the ICDA’s recommendations for drafting position papers on sustainable food systems (ICDA, 2024) were taken into account. The structure follows the guidelines of the European Federation of the Associations of Dietitians (EFAD) for official position papers and is complemented by elements reflecting the evolving role of dietitians (EFAD, 2023). Special thanks go to all contributors to the review process: the SVDE working group “Sustainable Diets,” the BFH working group “Diets for Planetary Health,” the ICDA Advisory Board, Public Health Switzerland, and GESKES.
Result
The transformation of the Swiss food system toward greater sustainability increasingly highlights the role of dietitians. Various national strategies call for their active involvement in education and counseling. International professional bodies also emphasize their key role. Food systems influence health, the environment, social justice, and economic viability—and in their current form, they hinder the achievement of the Sustainable Development Goals (SDGs). The concept of Planetary Health provides a framework to understand these interconnections and develop sustainable solutions. The SVDE’s educational mission calls for the continuous professional development of dietitians based on current scientific knowledge. Its Code of Ethics emphasizes the importance of ecological sustainability. Swiss universities of applied sciences recognize sustainability as a core professional responsibility. Interprofessional collaboration and communication skills are seen as essential for implementing sustainable dietary patterns. Dietitians can empower individuals, groups, and institutions through counseling, education, and research to adopt healthy, safe, and environmentally conscious diets. In doing so, they contribute to respecting planetary boundaries and transforming the food system—aligned with international recommendations and legal frameworks.
Looking ahead
The consensus and review process led the authors to the following position, which is endorsed by the SVDE: The global and local food systems are not sustainable from ecological, social, or economic perspectives and require comprehensive transformation. Dietitians in Switzerland are key actors in shaping a sustainable food system. They work at the intersection of nutrition and health; social, cultural, and ethical capital; environmental responsibility; and economic viability. Their professional practice combines in-depth knowledge of nutritional needs, interprofessional communication skills, and collaborative action with other stakeholders in the food and health systems.
