Sustainability‐informed dietetics education: key messages for educators and national dietetics associations.

Background: Dietetics curricula currently fail to meet the educational needs of the future dietetic workforce to contribute expertise in sustainable, healthy food systems in the settings in which dietitians work. A 'Global Networking Event on Sustainable Food Systems in Nutrition and Dietetics Education' was held in June 2023 with the goals of building relationships among international stakeholders and informing the development of shared curricula. Methods: Plenary lectures, panels and roundtable discussions were held over 2 days, designed to provide the background required to generate informed actions. Topics included recent research from practice and education, competency standards and relevant policy documents, examples from the field, 'big questions' about scope and student perspectives. Key messages were summarised thematically to inform educators and national dietetics associations. Results: Fifty‐five delegates attended from 11 nations representing education, research, dietetic associations, industry and diverse practice backgrounds. Key priorities identified for educators included co‐development of curricular frameworks and pedagogical theory, practical training supports and solutions to limited time and expertise. Key recommendations for national dietetics associations included strategic promotion of sustainable food systems in dietetic roles and practical supports. Conclusions: Outcomes are anticipated to stimulate ongoing discussion, collaboration and actions on sustainable food systems education within the dietetics profession leading to shared curricular models and supports. Highlights: Sustainable food system (SFS) competency requirements and curricular integration are inconsistent globally and lack robust frameworks to support dietetics education.There is a need to define the scope of practice for SFS within dietitians' roles.Current opportunities in education include scaffolding existing topics and activities with signature pedagogies for sustainability, harnessing transferrable knowledge and skills to adapt to future SFS roles, and establishing interdisciplinary food systems teaching and learning activities.National dietetics associations can act to support SFS in the professional role of dietitians. [ABSTRACT FROM AUTHOR]