Investigating gaps in the training of European dietitians on food sustainability by Ángela García González
In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was the occasion of exchange and networking…
Expert opinion
Towards more plant-based diet in our plates
"Towards more plant-based diet in our plates" is an interview conducted in April 2023 between Anne-Claire Durand and François Mariotti. Anne-Claire…
How to eat in a healthier sustainable way?
Food and Climate: Dialogues between a climatologist and a nutritionist Delphine Deryng is a climate and agriculture scientist, specializing in…
What are the ways to take action?
Food and Climate: Dialogues between a climate and agriculture scientist and a nutritionist Delphine Deryng is a climate and agriculture…
Food production and global warming: What are the facts?
Food and Climate: Dialogues between a climate and agriculture scientist and a nutritionist Delphine Deryng is a climate and agriculture…
The benefits of yogurt for children, explained by Dr. Michele Sculati
In a recent publication, a group of scientists has explored reviewed the benefits of yogurt and probiotic fermented milk for chidren One of them…
The food matrix in dietetic practice, by Lauren Twigge
During the latest online congress ASN Nutrition live 2022, we asked Lauren Twigge to follow and share with us the…
The gut microbiota, a beneficial actor for health (video by Ximena Lopez)
Last month, the Gut Microbiota for Health (GFMH) organized in Washington a global Summit on the Gut Microbiome in Precision…
Insights from the congress “Ernährung 2021”
Is the microbiome really influenced by diet and what effects do bacteria have on health events? By Dr. Karin Bergmann…
Bringing the science of the gut Microbiome to dietitians and nutrition experts
By Andrea Hardy, Registered Dietitian, Canada. The science surrounding the gut microbiota is expanding. This year at the Gut Microbiota…