ORCID
- Clare Pettinger: 0000-0001-7182-9463
Abstract
Purpose: The global food system is undermining human and planetary health. Urgenttransdisciplinary action is required among food system stakeholders equipped to address complexchallenges. This study identified and prioritised curriculum concepts for tertiary education, with theaim of preparing entry-level nutritionists and dietitians to contribute to sustainable food systems andplanetary health within their practice.Methodology: A mixed-methods Q study was conducted. Curriculum concepts were identified fromliterature and an online survey (n 84, 23 countries), then prioritised by workshop participants (n 43, 11countries) based on relevance for entry-level nutritionists and dietitians. Participants reflected on theirdecision-making process using a post-workshop survey. Data were analysed using by-person factoranalysis, resulting in a three-factor solution.Findings: Three distinct viewpoints were identified; Viewpoint 1: Start with core concepts;Viewpoint 2: Prioritise diverse knowledges and social justice; and Viewpoint 3: Develop soft skills toaddress systemic challenges. Consensus was achieved regarding the relevance of some curriculumconcepts; Respect for Diverse Knowledges and Cultures was considered highly relevant, while Policyand Food Industry were considered less relevant for entry-level practice.Originality and practical implications: Q methodology enabled structured exploration ofinternational perspectives among diverse food systems stakeholders, both within and outside thedisciplinary field of nutrition and dietetics. The results offer discipline-specific guidance to inform acurriculum framework for tertiary educators. Such purpose-driven education can equip nutritionistsand dietitians to contribute to sustainable food systems and planetary health for current and futuregenerations.
DOI Link
Publication Date
2026-02-09
Publication Title
International Journal of Sustainability in Higher Education
ISSN
1467-6370
Acceptance Date
2026-01-04
Deposit Date
2026-01-05
Additional Links
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Recommended Citation
Barbour, L., Browne, S., Everitt, T., Pettinger, C., Wegener, J., Farokhifar, T., Kim, S., Tsen, C., Bonar, G., & Carlsson, L. (2026) 'Sustainable Food Systems and Planetary Health Education for nutritionists and dietitians:: prioritising curriculum concepts with Q methodology', International Journal of Sustainability in Higher Education, . Available at: 10.1108/IJSHE-08-2025-0978/1340609
