How Registered Dietitians Drive Wellness and Sustainability

Earlier this month, I gave a presentation at the Annual Nutrition Convention and Exposition, hosted by the Massachusetts Academy of Nutrition and Dietetics. My talk focused on something I’m deeply passionate about — how registered dietitians can lead the way in advancing sustainability in the workplace.

When most people think about the work dietitians do, they may picture nutrition education, menu planning or allergen management. While those are core parts of the role, the full scope of what we do for organizations is much broader especially when putting an emphasis on sustainability-driven wellness.

The Overlooked Link Between Nutrition and Sustainability

Nutrition is both personal and environmental. What we eat not only affects our individual health, but also the overall health of the planet. Food production and food waste are leading contributors to climate change, and by making intentional choices — like incorporating more plant-based options — we can make a serious impact on our carbon footprint.

Dietitians are uniquely equipped to bridge the gap between personal and environmental wellness. By focusing on how food choices impact both people and the planet, we can help organizations meet their sustainability goals while also improving employee health outcomes. For example, although food scraps like broccoli stems or watermelon rinds often go uneaten, they’re full of nutrients. Finding ways to cook creatively with these ingredients boosts the nutritional value of meals and reduces food waste. Efforts like these contributed to Guckenheimer’s 64% reduction in food waste from its Q2 2022 baseline and help reduce waste broadly — in the United States alone, between 30% and 40% of the food supply goes to waste annually.

A Budget-friendly Approach

A question I often hear is, “What if we don’t have the budget for a sustainability team?” My answer is to bring in a dietitian. And if your organization already has a dietitian on staff, be sure to explore the variety of offerings they can provide through their expertise.

At my current account, I lead wellness programming and support sustainability initiatives like tracking plant-based menu offerings, assessing compost waste data and adjusting catering strategies to reduce food waste. By integrating sustainability into my daily responsibilities, I help achieve two sets of goals through one role. This dual focus helps organizations be more resource-efficient while also cultivating a more engaging food experience for employees and clients.

Sustainability-driven wellness promotes long-term health and considers environmental, social and economic impacts, integrating the principles of sustainability into the practices and strategies aimed at improving well-being. Dietitians can also drive institutional sustainability by connecting people with local food sources and sourcing local and eco-friendly ingredients.

Institutional Impact Beyond the Workplace

While my current focus is corporate foodservice, the ideas shared at the conference apply across all institutional settings, from hospitals to universities and more. In educational settings, dietitians can support gardening programs and sustainability education for students, providing skills that last a lifetime. We can also help shape the food environment by participating in community-focused sustainability initiatives. Hospitals with strong sustainability goals, like clean air initiatives and plant-based food offerings, are seeing improved patient outcomes and shorter stays.

These efforts don’t just represent a trend — they’re a response to real demand. Studies from the IBM Institute for Business Value, Unily and Fidelity and Business Group on Health show that:

• 71% of employees want to work at a company with a strong environmental agenda
• 63% want to learn more green skills to become more valuable in the workplace
• 82% of employers plan to focus on social connectedness as part of their well-being program
• 79% of employers plan to focus on community as part of their well-being program.

Sustainability is no longer optional — it’s expected. For dietitians, understanding it can also be a career-expanding opportunity, as emphasizing sustainability-driven wellness not only enhances your career value, but also expands your reach and impact. For organizations, sustainability-driven wellness boosts productivity and attracts talent in competitive industries, in addition to providing employees with a stronger sense of whole-person health— an integrated look at a person’s physical, mental, spiritual and social functioning.

Why Sustainability Matters More Than Ever

Although sustainability and environmental efforts can be viewed through a political lens, these goals transcend politics. At its core, sustainability-driven wellness is about people — their health, happiness and the planet we all share. At a time when our environment, health and workplaces are under stress, dietitians can catalyze sustainability-driven wellness for well-being and change. By creating stronger food systems, reducing waste and emphasizing plant-forward eating, dietitians aren’t just supporting a company’s sustainability efforts, but are also creating more connected, resilient communities.