Towards a Sustainable Food System: the role of Dietitians-Nutritionists

Authors

  • Júlia Muñoz-Martínez Global Research on Wellbeing research group (GRoW), Facultat de Ciències de la Salut Blanquerna, Universitat Ramon Llull, 08025 Barcelona, Spain. https://orcid.org/0000-0002-1817-8937
  • Elena Carrillo-Álvarez Global Research on Wellbeing research group (GRoW), Facultat de Ciències de la Salut Blanquerna, Universitat Ramon Llull, 08025 Barcelona, Spain.
  • Manuel Moñino-Gómez Academia Española de Nutrición y Dietética, Pamplona, España; Spanish Biomedical Research Center in Physiopathology of Obesity and Nutrition, Carlos III Health Institute, Madrid, Spain
  • Eduard Baladia-Rodríguez Academia Española de Nutrición y Dietética, Pamplona, España
  • Giuseppe Russolillo-Femenías Academia Española de Nutrición y Dietética, Pamplona, España

DOI:

https://doi.org/10.14306/renhyd.30.2.2446

Keywords:

Sustainable Food Systems, Dietitians, Workforce, Sustainable Diets, Spain

Abstract

The global food system faces increasing challenges due to health crises, geopolitical tensions, and climate change, leading to food insecurity, rising prices, economic instability and increasing prevalence of non-communicable diseases. To address these challenges, a transition towards a more sustainable food system that ensures food security, public health, and environmental preservation is paramount. The article outlines the need for food system transformation, highlighting structural vulnerabilities for which Dietitians-Nutritionists (D-N) can have a pivotal role. D-N emerge as key agents in this transformation due to their capacity in promoting healthy and sustainable diets at different stages of the food system. Their work spans various sectors, including clinical practice, public health, education, food industry, and research. However, for D-N to contribute effectively, they require more competence-building opportunities and enabling environments to do so. To enhance the role of D-N in this transition, three key areas for action are identified: strengthening political will and governance, improving sustainability education in dietetic training, and fostering supportive environments for professionals. By addressing these factors, D-N can drive systemic change, advocating for equitable food policies, sustainable dietary guidelines, and increased public awareness of food system sustainability. Their active involvement is crucial to creating a resilient and fair food system that prioritizes both human and planetary health.

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Author Biography

Júlia Muñoz-Martínez, Global Research on Wellbeing research group (GRoW), Facultat de Ciències de la Salut Blanquerna, Universitat Ramon Llull, 08025 Barcelona, Spain.

Júlia Muñoz es dietista-nutricionista graduada por la Universidad Ramon Llull y especializada en salud pública y nutrición por la Universidad de Glasgow. En 2018, se adentró en el mundo de la investigación como dietista-nutricionista del equipo de trabajo de campo del estudio Predimed-Plus (Barcelona) a la vez que colaboraba con el grupo de investigación Global Research on Wellbeing. En este último, participó en la creación de una cesta de alimentos saludables y sostenibles (ASS) para adultos en España a partir de la metodología europea de los presupuestos de referencia. Este trabajo sembró el inicio del que es su tema principal de investigación actual: comprender en qué consiste una ASS des de todas sus dimensiones, e investigar las vías potenciales de promoción de una ASS teniendo en cuenta la perspectiva social. Así pues, en 2020 inicia los estudios de doctorado con el fin de alcanzar los siguientes objetivos: 1) definir a través de la optimización multiobjetivo una ASS teniendo en cuenta una perspectiva multidimensional de la sostenibilidad (coste, cultura, adecuación nutricional, emisiones, uso del agua, uso de la tierra); 2) elaborar una herramienta sensible a las diferencias sociales que permita identificar las barreras y facilitadores para seguir una ASS.

Durante esta trayectoria, Muñoz ha participado como asistente de investigación en proyectos nacionales e internacionales y colaborado con organizaciones como la EFAD (European Federation of the Associations of Dietitians) o la ICDA (International Confederation of Dietetic Associations). Concretamente, en 2021 trabajó como técnica de proyecto junto a la EFAD para explorar las barreras y facilitadores de las/los dietistas-nutricionistas europeas/os a la hora de recibir formación sobre ASS, y en 2022 entra a formar parte del panel de asesores de la herramienta de alimentación sostenible desarrollada por la ICDA.

Por último, su carrera profesional investigadora ha sido complementada con la consulta privada como dietista-nutricionista.

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Published

2026-05-10

How to Cite

Muñoz-Martínez, J., Carrillo-Álvarez, E., Moñino-Gómez, M., Baladia-Rodríguez, E., & Russolillo-Femenías, G. (2026). Towards a Sustainable Food System: the role of Dietitians-Nutritionists. Spanish Journal of Human Nutrition and Dietetics. https://doi.org/10.14306/renhyd.30.2.2446

Issue

Online First

Section

Consensus and Position Papers

License

Copyright (c) 2020 Júlia Muñoz-Martínez, Elena Carrillo-Álvarez, Manuel Moñino-Gómez, Eduard Baladia-Rodríguez, Giuseppe Russolillo-Femenías

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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