Dieticians, Chefs and Farmers Need to Work Together on Advocacy, Says Nutrition Advisor

One of the top criticisms of advocacy efforts is that organizations tend to all work on the same goal, without pooling industry resources. But, could the idea of pooling resources go even beyond that, to include players from other industries as well?

At the Learn. Create. Eat. workshop (held in conjunction with the Dietitians of Canada conference in Winnipeg, Manitoba), Patricia Chuey encouraged dieticians, chefs and farmers to all work together to educate consumers.

Chuey is a food and nutrition advisor, writer and media commentator.

“We’re all trying to educate consumers at some level or another about where there food comes from, why its good for them, why they need to respect it,” she told RealAgriculture’s Kelvin Heppner in an interview.

Right now consumer preferences are shifting, she explained, with ‘quality’ coming in ahead of ‘taste’, as the first criteria for millenials (those born in the early 1980s to 2000) purchasing food.

“In my thirty-year career, that’s the first time I’ve ever seen that.”

 We can be fake-connected to people…but real connectedness seems to be somewhat scattered, and — sadly — dissolving. – Patricia Chuey

She encourages farmers to “leverage the trendiness” as “salt-of-the-earth” people living “wholesome” lives.

And, just as we expect people in “concrete jungles” to take an interest in rural issues, Chuey says farmers need to learn why people are so concerned about things like pesticide use and genetically engineered organisms.

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