Blog

As we navigate the culinary landscape in search of sustainable and nutrient-rich foods, one emerges from the depths of the sea as a true champion: the oyster. Nestled within its humble shell lies a powerhouse of nutrition and ecological benefits. During National Nutrition Month, we're called to contemplate the wider ramifications of our food choices, and with its abundant nutritional content and profound ecological impact, the oyster presents a compelling argument for embracing sustainable dining practices.

As registered dietitian nutritionists (RDNs), we hold a profound responsibility not only to promote optimal nutrition but also to advocate for food systems that support the health of individuals and the planet. In this era of escalating environmental challenges and global health crises, understanding, and integrating principles of food sustainability into our practice is imperative. Let's explore what sustainability means for our food supply, assess the current state of affairs, and explain why this is pivotal in our profession.

Charles Duhigg, in his book, The Power of Habit, explains the power of the habit loop: cue – routine – reward. He argues that when we are able to find, alter, and adopt this habit loop we can change even our well established habits! Dietitians can tap into this habit loop and begin to understand their client’s unique habits.