Sustainability in Canadian Dietetic Practice

<b>Purpose:</b> Dietitians (RDs) are well-positioned to drive food system transformation by supporting dietary patterns sourced from sustainable food systems (SFS). This research aims to identify how RDs conceptualize sustainability, describe SFS activities, define success, and determine the knowledge and skills required to practice in this area. <b>Methods:</b> A convenience sample of Canadian RDs completed a cross-sectional survey with open- and close-ended questions. Quantitative data were analyzed using descriptive statistics. Qualitative responses were thematically analyzed. Practice activities were mapped using the Socioecological Framework (SEF). <b>Results:</b> A diverse sample (<i>n</i> = 92) reported using common SFS definitions, frameworks, or other documents. Practice activities were reported on all levels of the SEF. Dietitians reported successes; however, the vagueness or responses suggested it may be too early to quantify these. Dietitians reported needing foundational and practice area-specific knowledge and skills and practical examples to support SFS in practice. <b>Conclusions:</b> Canadian RDs in this study demonstrated significant work in SFS using skills they developed to practice in other areas of dietetics. There is an opportunity to expand impact by sharing existing resources, developing new supports that include Indigenous perspectives and systems thinking, evolving RD roles, increasing macro-level strategies, and identifying success indicators to monitor impact.