“There are clear links between agricultural diversity and dietary diversity and it matters very much the manner in which our food is grown. In most ecosystems, plant-based diets or those with minor animal-source protein components have lower ecological footprints.”
–Dr. Robin Currey, Director, Master of Science in Sustainable Food Systems.
Green Mountain College’s new Master of Science in Sustainable Food Systems (MSFS) concentration in Sustainable Diets and Diodiversity supports a new action by the Commission of Dietetic Registration (CDR) which changed the degree for dietician registration eligibility from a baccalaureate degree to a graduate degree, effective January 1, 2024 (CDR, 2013). In order to become a Registered Dietician Nutritionist (RDN), new students completing their Didactic Program in Dietetics (DPD) must have completed at least a master’s degree by the year 2024, in addition to an Accreditation Council for Accreditation in Nutrition (ACEND) accredited Dietetic Internship (DI) (CDR, 2013).
The MSFS Sustainable Diets and Biodiversity concentration is designed for students who work in nutrition, culinary nutrition, public health and other sustainable food system fields where knowledge about diverse diets with low environmental impacts can play an important role in ensuring food and nutrition security.
Students concentrating in Sustainable Diets and Biodiversity will take three credits of context courses (5000+) and another nine credits of courses which, while part of the MSFS core, have tailored assignments. These content courses (marked with an *, below) and the tailored assignments ensure that food and nutrition security, health and wellbeing and understanding dietary diversity as an ecosystem service will be at the forefront when considering one’s food system (5010*), nutrition-sensitive agricultural value chains (5050*) and the subject matter of the capstone (6090/6091*).
SFS 5000 Sustainable Diets and Biodiversity, 3 credits
SFS 5010* Contemporary Food Systems, 3 credits
SFS 5050* Vegetables and Fruits: Farm to Plate Sustainability, 3 credits
SFS 6090* Capstone Proposal, 1 credit
SFS 6091* Capstone Project, 2 credits
More about the Master of Science in Sustainable Food Systems (MSFS) program »
What is a Sustainable Diet?
At the International Scientific Symposium entitled “Biodiversity and Sustainable Diets: United Against Hunger,” sustainable diets were defined as “those diets with low environmental impacts that contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.”