The Foodture Academy programme

In this session we will set the framework for sustainability issues in nutrition: Why health and nutrition have to be addressed with a global, integrated and unifying approach. Why and how food systems have to be reorganized. What a sustainable and healthy diet looks like at the individual level. Why sustainable nutrition is such a complex concept that cannot (und must not) offer straightforward recommendations.   

Freelance Nutritionist, Austria

Theres is a nutrition and health expert with more than 20 years of experience in the field of nutrition ecology and sustainable food systems. She is the founder and director of the educational programme "Schule des Essens" (School of Eating). She is also lecturer at University of Applied Sciences St. Pölten. 

Increasing understanding in people on which choices are better for health and sustainability is very important within the large food transition that we are going through (moving from a diet with high levels of animal-based proteins to diets with more plant-based proteins). However, despite increasing knowledge on health and sustainability of food, we see that most people just continue to eat like they have always been eating. Why is that the case? What psychological challenges do people face? Do they experience resistance to change? And is there still hope? In this session, you will be taken through various psychological factors around sustainable food choices.

Nutrition and Dietetics department and Research Group Purposeful Marketing, The Hague University of Applied Sciences, The Hague, The Netherlands

Patricia Bulsing is senior lecturer psychology at the department of Nutrition and Dietetics of the The Hague University of Applied Sciences. In addition, she is a researcher in the area of the psychology behind the challenging transition towards a sustainable diet.