DPG46 Food and Culinary Professionals (FCP)

This session reviews how food systems move from farm to consumer through production, processing, transport, regulation, and consumption. It examines how agriculture balances feeding a growing population with sustainability, food safety, and economic viability. Participants compare crop, dairy, poultry, and livestock operations and assess industrial, sustainable, and organic approaches. The session contrasts global and local supply chains, reviews standards and technology advances, and summarizes key U.S. and international regulators.

After reviewing the written material and the session recording, complete the CPEU assessment here.

This session is eligible for 2.0 hours CPEU expiring 4/28/2029.

If you have any CPEU feedback for the Commission on Dietetic Registration, you can complete an optional survey here.