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Course summary
This session examines the interconnections between a changing climate, food systems, and health equity, emphasizing how environmental changes influence food production and access to nutritious foods for patients. Learners will explore how nurses can apply a sustainable lens in assessing and planning for patients’ nutritional needs, integrating environmental, social, and economic considerations into care. Through critical reflection, learners will also consider practical strategies for reducing food waste within clinical settings, reinforcing nursing’s role in promoting both individual and planetary health.
What you'll learn
- Learning Objectives:
- 1. Describe how climate change can impact food production and equitable access to healthier foods for your patients.
- 2. Explore how, as a nurse, you will use a sustainable lens when assessing and developing a plan that meets a patient’s nutritional needs.
- 3. Critically reflect on how nurses can tackle food waste in their clinical practice.