Preliminary research conducted in 2024 revealed that nutrition professionals in Trinidad and Tobago were eager to deepen their knowledge and expertise on sustainability as it relates to nutrition. In response, the Trinidad and Tobago Association of Nutritionists and Dietitians (TTANDi) launched a Sustainability Project, which was successfully completed in November 2025.

The Sustainability Project’s primary objectives were to:

• Enhance knowledge and awareness of sustainable food systems and sustainability in practice among nutrition professionals.
• Stimulate the creation of a think tank of professionals capable of applying sustainability principles to the local context.

Key Outputs

1. Educational Webinar Series
   
   • Eleven virtual sessions were delivered over an 8‑month period, guided by the ICDA Sustainable Food Systems Toolkit.
   • Participants earned Continuous Development Credits (CDE).
   • The series aimed to:
     
     • Address knowledge gaps.
     • Highlight the relevance of sustainability and sustainable food systems to nutrition and dietetics.
     • Apply these concepts to the local and wider Caribbean context.
2. Position Paper
   
   • A small working group spearheaded the development of the TTANDi 2025 Position Paper on Sustainable Food Systems, an initiative that included an in‑depth analysis of the Trinidad and Tobago food system.
3. Sustainability Project Completion Celebration
   
   • The event brought together members of the NDA alongside external stakeholders. Its purpose was to provide a comprehensive report on the Sustainability Project and to officially launch the Position Paper. As part of the program, a World Café was convened, creating an open space for dialogue and exploration. This interactive format encouraged participants to identify empowering pathways and inspire collective, positive solutions to the complex challenges facing the local food system.

TTANDi is proud of these achievements and is committed to building on the momentum generated by this project!