Jennifer Wilkins Jennifer Wilkins, PhD, RD, Daina E. Falk Professor - - PowerPoint PPT Presentation

Jennifer Wilkins

• Jennifer Wilkins, PhD, RD, Daina E. Falk Professor
• f Prac2ce in the Department of Nutri2on, Food

Studies and Public Health at Syracuse University. From 1993 to 2014, she was a senior extension associate in Cornell University’s Division of Nutri2onal Sciences. Jennifer developed the na2on’s first regional food guide – the Northeast Regional Food Guide – and recently updated it, MyPlate – Northeast.

Kate Clancy

Kate Clancy is currently a food systems consultant, Visi2ng Scholar at the Center for a Livable Future Johns Hopkins University School

• f Public Health, Adjunct Professor at TuUs

University, and Senior Fellow in the Minnesota Ins2tute for Sustainable Agriculture, University

• f Minnesota (she resides in University Park,

Maryland).

MyPlate Northeast & Dietary Guidance

Sustainable Diets – FAO Defini2on

“Those diets with low environmental impacts which contribute to food and nutri2on security and to healthy life for present and future

• genera2ons. Sustainable diets are protec2ve

and respec^ul of biodiversity and ecosystems, culturally appropriate, accessible, economically fair and affordable; nutri2onally adequate, safe and healthy; while op2mizing natural and human resources”.

Defining diets

Diet ~ Food consump<on

• Foods & beverages
• Capaci<es – knowledge, skills, resources, <me,

health, lifestyles

• Food prepara<on
• Meal paFerns
• Ea<ng prac<ces – social contexts, ea<ng home
• r away
• Food access / supply – community food security

Various home-based “food systems”

• Foods
• Meals
• Dishes and courses
• Recipes
• Food prepara2on
• Kitchen
• House
• Stove or fridge, utensils

etc.

• Recipes
• Cultural iden22es of

foods; histories and tradi2ons,

• Food science
• Ea2ng prac2ces –

breakfast or dinner

• Household make-up and

lifestyles

• Food availability / access
• HH Resources

Typical ‘food system’ diagram

Systems nes2ng / scales

Sustainable food systems for whom?

• Sustainability of what & where, for whom?

People, communi<es, countries, governments, corpora<ons

• Present vs. future genera<ons
• Local vs. global
• Rich vs. poor na<ons
• Wealthier vs. poorer residents and

neighborhoods

• Owners and farmers vs. farm and food laborers

Session major ques<ons

• How can consuming regionally-produced foods address

food security and food jus<ce?

• How can enhancing regionally produced foods in the

marketplace influence food jus<ce and food security?

• Are there par<cular NE food choices that could

influence food jus<ce and food security more than

• thers?
• What could My Northeast Plate incorporate this

guidance?

Our Focus - connec<ng:

• Food security and food jus2ce.
• NE MyPlate - regional food supply /

sourcing.

• Diets, ea2ng choices.
• Guidance – recommenda2ons on making

food choices from the Northeast that support food security and food jus2ce.

Please suggest:

• What guidance can emerge that links

these issues to diets?

• What are some challenges to

formula2ng such guidance – e.g., complexi2es, contradic2ons, lack of informa2on?