How can dietitians support eating practices that improve diet quality and reduce environmental impacts? In this episode with Principal Research Scientist Dr Brad Ridoutt from CSIRO, we dive into new research that unpacks the impact of diet on the environment – in particular, the overconsumption of food and drinks. Dr Ridoutt shares practical tips for dietitians to help their clients minimise food waste through eating in line with dietary guidelines, getting creative with leftovers and storing food safely.

In the episode, we discuss…

• How the environmental impact of the Australian diet has been assessed
• Why portion guidance is key for health and the environment
• Strategies for reducing food waste, as outlined in the Australian Dietary Guidelines (2013)

Hosted by Brooke Delfino

Supported by Meat & Livestock Australia

Click here for the shownotes

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