A healthy diet with a low environmental impact is the ultimate goal – but many of the common suggestions to achieve this are overly simplified. The current Australian evidence suggests there are two key areas for improving the sustainability of our food supply: production and reducing food waste both in and out of the home. In this podcast, we're joined by Dr Brad Ridoutt and Dr Gilly Hendrie to uncover the new research in the sustainability arena and explore the idea that eating healthily doesn't always equal eating sustainably. Brad and Gilly also identify practical ways dietitians can help their clients adapt their current eating habits to be healthier and less wasteful.

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