The webinar on Sustainable diets was held on October 10, 2019. Watch the recording here.
With a growing world population, the need for a sustainable and healthy diet is becoming increasingly important. Are you interested to know more about this topic? Join our webinar on sustainable diets!
When October 10, 2019
For who Nutrition and health professionals
Time (start) 2:00 p.m. (UK); 3:00 p.m. (NL, BE); 8:00 p.m. (ID, VN); 9:00 p.m. (CN, HK, MY, PH, SG)
Duration ~ 60 minutes
Costs Free of charge, sponsored by FrieslandCampina Institute
Accreditation The webinar is accredited for Dutch weight consultants (1 point) and by the Singapore Nutrition & Dietitians Association (1 point). Accreditation is requested for Malaysian Dietitians (MDA) and Dutch dietitians and lifestyle coaches, but is still pending.
What will you learn?
During this webinar, you will learn more about:
- The environmental impact of food;
- Dimensions of a sustainable diet;
- The role of dairy in a sustainable diet;
- Diet modelling approaches;
- How a sustainable diet looks like.
About the speaker
Prof. Pieter van ’t Veer studied Nutrition and Health at Wageningen University and Epidemiology at the Harvard School of Public Health. He has a PhD in Nutritional Epidemiology (Maastricht University) and works as a professor in Nutrition, Health and Sustainability at Wageningen University. Previously, he worked for the ‘Queen Wilhelmina Fund’, as a researcher at TNO, as a teacher at the department of Epidemiology and Health at Wageningen University and as chairholder Nutrition and Epidemiology at the department of human nutrition at Wageningen University.
His scientific career initially focused on nutrition and cancer; this gradually shifted to chronic diseases, biomarkers and risk factors, dietary habits and surveillance, prevention and public health. Since three years, he has fulfilled a new teaching assignment in the field of Nutrition, Public Health and Sustainability. From a food-systems perspective, he focusses on food production & consumption, health and sustainability.