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Journal of Hunger & Environmental Nutrition Volume 19, 2024 - Issue 2
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Research Article

The Social License to Practice Sustainability: Concepts, Barriers and Actions to Support Nutrition and Dietetics Practitioners in Contributing to Sustainable Food Systems

Liesel Carlssona School of Nutrition and Dietetics, Acadia University, CanadaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-8857-9608View further author information
ORCID Icon &
Edith Callaghanb Fc Manning School of Business, Acadia University, CanadaView further author information
Pages 198-216 | Published online: 08 Feb 2022

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Goiuri Alberdi, Edurne Magro, Mari Jose Aranguren & Mirene Begiristain-Zubillaga. (2023) A seed towards a sustainable food system in healthcare institutions: the case of the Basque Country. Regional Studies, Regional Science 10:1, pages 273-293.
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Articles from other publishers (11)

Liesel Carlsson, Kalliopi‐Anna Poulia & Angela Madden. (2023) Sustainability in dietetics means embracing complexity, contributing and collaborating. Journal of Human Nutrition and Dietetics 36:6, pages 2123-2126.
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Katie P. Davies, Eileen R. Gibney & Aifric M. O'Sullivan. (2023) Moving towards more sustainable diets: Is there potential for a personalised approach in practice?. Journal of Human Nutrition and Dietetics 36:6, pages 2256-2267.
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Clare Pettinger, Smita Tripathi, Benji Shoker & Gary Hodge. (2023) Collaborative leadership to support sustainability in practice for dietitians as allied health professionals. Journal of Human Nutrition and Dietetics 36:6, pages 2323-2335.
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Amy Carrad, Rebecca Smits, Karen Charlton, Nick Rose & Belinda Reeve. (2023) The role of Australian civil society organisations in food system governance: Opportunities for collaboration in dietetics practice. Journal of Human Nutrition and Dietetics 36:6, pages 2336-2350.
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Nathan Cook, Judi Porter, Denise Goodwin & Jorja Collins. (2023) Diverting Food Waste From Landfill in Exemplar Hospital Foodservices: A Qualitative Study. Journal of the Academy of Nutrition and Dietetics.
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Kristen L. MacKenzie‐Shalders, Liza Barbour, Karen Charlton, Gregory R. Cox, Mark Lawrence, Sandra Murray, Kylie Newberry, Nicole M. Senior, Rosemary Stanton & Angela M. Tagtow. (2023) A pathway to personal, population and planetary health for dietitians and nutrition professionals. Public Health Challenges 2:4.
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Madalyn Higgins, Heather Strother, Sarah Burkhart, Liesel Carlsson, Nanna L. Meyer, Marie Spiker & Jessica Wegener. (2022) Sustainable food systems and diets in dietetic training standards: an international content analysis. Journal of Human Nutrition and Dietetics 36:3, pages 957-966.
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Júlia Muñoz-Martínez, Elena Carrillo-Álvarez & Katarzyna Janiszewska. (2023) European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training. Frontiers in Nutrition 10.
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Sonja Schönberg & Gina Tüfer. 2023. Gesundheit und Nachhaltigkeit. Gesundheit und Nachhaltigkeit 1 11 .
Lindsay GoodridgeBSc., BScNBSc., BScN, Liesel CarlssonPDt. PhDPDt. PhD & Edith G. CallaghanPhDPhD. (2022) Mapping the Roles of Nutrition and Dietetics Professionals in Sustainable Food Systems and Exploring Opportunities for Strategic Collaboration. Canadian Journal of Dietetic Practice and Research 83:4, pages 175-179.
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Reon Matemane, Tankiso Moloi & Michael Adelowotan. (2022) Appraising Executive Compensation ESG-Based Indicators Using Analytical Hierarchical Process and Delphi Techniques. Journal of Risk and Financial Management 15:10, pages 469.
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