On March 13, 2025, the Department of Clinical Nutrition at the American University of Beirut Medical Center (AUBMC) in collaboration with Faculty of Agricultural and Food Sciences (FAFS) at the American University of Beirut (AUB) and College Sainte Famille Française Fanar (SFFF) celebrated the Academy of Nutrition and Dietetics National Nutrition Month® under the theme "Food Connects Us". The program included a series of events entitled “Eat Well, Sustain Earth" which focused on the vital connection between nutrition, health, and sustainability, aligning with the United Nations Sustainable Development Goals (SDGs).
The SFFF students were warmly welcomed by Ms. Widad Ayass, director of the Department of Clinical Nutrition and Food Services at AUBMC. She highlighted the dietetics history which began in 1929, the establishment of an internship program in 1983 as a key component of dietetic education at AUBMC and underscored the role of dietitians in promoting sustainability.
The event included an overview of the hospital kitchen, emphasizing balanced meal provision, food safety, and ongoing initiatives to reduce plastic use and minimize food waste.
After their visit to AUBMC, the SFFF students were welcomed at FAFS, by Dr. Ammar Olabi, dean of FAFS, and Dr. Omar Obeid, chair of the Department of Nutrition and Food Sciences who introduced them to the significance of sustainable agriculture, nutrition, and food systems. Students toured the Environment and Sustainable Development Unit (ESDU), where they learned about sustainable farming through the Urban Oasis, a living lab designed to promote sustainable food production in urban settings. They also visited the Laboratories for the Environment, Agriculture, and Food (LEAF), where they explored cutting-edge research on sustainable agriculture and food production. At FAFS, students participated in educational activities led by Nutrition and Dietetics Coordinated Program CP-16 dietetic students, such as crossword puzzles, myths vs. facts, and mix & match games, all aimed at enhancing knowledge of food sustainability.
This engaging experience offered SFFF students a deep understanding of the interconnectedness of nutrition, health, and sustainability, reinforcing the importance of integrating these areas into their future careers. It inspired them to pursue professions that prioritize both human health and environmental sustainability, leaving them with a heightened awareness of how food systems can play a key role in promoting a more sustainable future, in alignment with the broader SDGs, particularly SDG 3 (Good Health and Well-Being), SDG 8 (Decent Work and Economic Growth), SDG 12 (Responsible Consumption and Production), and SDG 15 (Life on Land).