Understanding Food Waste: Opportunities for Impact
This continuing education course delves into the issues surrounding food waste and loss and supplies strategies and resources RDs can use to help individuals and organizations combat this issue.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Identify where food waste occurs throughout the food system.
- Describe strategies to help clients reduce food waste at home.
- Analyze different food waste reduction efforts in the United States.
- Understand the relationship between food waste and the economy, the environment, and food insecurity.
Additional Information
Course content was written by Emily Cooper, RDN, a New Jersey–based award-winning recipe developer, food and nutrition writer, and author of the blog Sinful Nutrition.
The faculty and planners for this activity have no relevant financial relationship(s) with ineligible companies to disclose.
An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team. This activity will also award credit for dietetics (CDR CPEU).
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner's discretion.
Available Credit
- 2.00 CDR

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