National Association Reports
    Role of dietitians in food sustainability: position of the Italian Association of Dietitians (ANDID)
    Vol. 17 Issue 2
    Country: Italy
    In the last six years, the Italian Association of Dietitians (ANDID) developed some positions on the professional role of the dietitian.

    The positions regarded clinical and public health areas where a fundamental, non-replaceable role for the dietitian has been documented by the most recent scientific evidence, with reference to high quality studies performed by dietitians or by working groups involving dietitians. The position released until now include the role of dietitian in malnutrition, chronic renal disease, diabetes, artificial nutrition, bariatric surgery, public health, cardiac rehabilitation and prevention, professional autonomy and responsibility.

    During 2009, ANDID established a working group comprising of expert dietitians working in public health, to develop a position paper on food sustainability. This group shared their experience and knowledge with some colleagues of the American Dietetic Association, Andie Tagtow and Jennifer Wilkins, who had great expertise in this field.
    During ANDID National Meeting, which took place in May 2010, Stefania Vezzosi, the working group chairperson, presented the ANDID position on the role of dietitians in food sustainability. ANDID thinks that talking about sustainable food means stimulating critical thinking and promoting a sense of community and responsibility towards the world we live in.

    Food sustainability comprises all the components of the food chain (production process, processing, distribution, access, consumption and waste management) and aims to evaluate their effects according to the human health, the environment, the society and the economy.

    As community well-being has to be considered as the heart of all the economic and social policies, sustainable food is strongly linked to the affirmation of specific ethics and equity prerequisites in the use of natural resources, in social justice, to decrease poverty, food and environmental security.

    It is the position of the Italian Dietetic Association that all Dietitians have to encourage sustainability-responsible practices. Dietitians have to:
    - Consider the health needs of the population within a global food system, promoting consumption that supports sustainable agriculture, biodiversity and natural resources preservation, minimize waste and promote environmental sustainability
    - Work with various professionals, government agencies, institutions and public sector actors, private and civil society in the implementation of theoretical models linking natural resources, food production and global health
    - Possess basic training and continuous training on issues related to sustainable food systems
    - Constantly evaluate their actions in terms of effectiveness, efficiency and pertinence

    ANDID also hopes dietitians will be more represented and involved in committees and local, national and international authorities, to promote and support policies that encourage development of sustainable food models.

    The English version of this document will be soon available. For request, please contact ANDID ( info@andid.it ).

    Ersilia Troiano, Stefania Vezzosi, Anna Laura Fantuzzi, Giovanna Cecchetto – on behalf of ANDID Working Group on Public Health and Food Sustainability (C. Benvenuti, C. Cremonini, A. L. Fantuzzi, M.P. Langellotti, A. M. Rauti, E. Tomassetto, E. Troiano, S. Vezzosi)
    Italian Association of Dietitians (ANDID)