Patients’ dietary patterns are shaped not only by individual choices and clinical advice, but also by the food systems that surround them. From hospital meals to community food environments, these systems can either enable or obstruct healthier, more sustainable eating. For healthcare professionals, understanding and engaging with food systems is key to supporting patient outcomes and advancing broader public health and sustainability goals.
This webinar will explore:
- What the concept of « food systems » means in a healthcare and policy context
- Why food systems sustainability is crucial for health and climate goals
- Practical, evidence-informed solutions to reduce food waste and improve institutional food offerings
Speakers:
- Hugo De Vries – Research Director & Coordinator of the Horizon Europe project FOODPathS, INRAE
- Angèle Tasse – Senior Expert, Sustainable Food Systems & Co-Lead, Global CityFood Program, ICLEI (FOODPathS partner)
The session will include case studies from public institutions, such as canteens, and highlight collaborative strategies that support food systems transformation across sectors.