Meyer wins prestigious nutrition award for work in sustainable food systems

Nanna Meyer, Ph.D., in the Hybl Nutrition Kitchen

The Good Food Foundation hosts an annual three-day event which represents a unique intersection where outstanding taste meets sustainable food system practices. During the event, the foundation encourages makers, farmers, and consumers to share food and ideas for a sustainable food system.

As part of the event, an award is given which acknowledges a national commitment of food producers towards sustainability and community-building. Nanna Meyer, Ph.D., from the Johnson Beth-El College of Nursing and Health Sciences, was one of this year’s winners. With over 2,000 entries, this recognition is a testament to her dedication and excellence in her craft.

“Dr. Meyer is an incredible asset to our MS in nutrition and dietetics program,” said Dean Kevin Laudner. “Her work extends beyond the Nutrition Kitchen at the Hybl Sports Medicine and Performance Center. She introduces students and our communities to topics ranging from farming and business operations to sustainable and ethical food system practices. We are proud of Nanna and congratulate her on this great honor.”

Meyer established a family farm operation in 1996 just outside of Cortez, Colorado: Pueblo Seed & Food Co.. The landscape of the Cortez area provided ideal growing conditions for growing seed crops free of pollen and healthier seeds.

Meyer shared, “We grow a diversity of certified organic crops on 30 irrigated acres including open pollinated seeds, chili peppers, varietal garlic, mixed vegetables, legumes and heritage grains, which we sell in the form of seeds, fresh produce and value-added products at our Seed & Bakehouse.”

Meyer started her work in sport nutrition in 1996 and has been a strong contributor to applied sport nutrition research, working with the United States Olympic Committee and supporting athletes at five Olympic games. Meyer was a founding member of Sports Dietetics USA and Professionals in Nutrition for Exercise and Sport (PINES) and a member of several International Olympic Committee Medical Commission working groups related to athlete care, nutrition, and relative energy deficiency. As the world’s urgency to address climate change and health is rising, Meyer’s time is now largely devoted to food system transformation and a multitude of challenges and opportunities when addressing food through health and sustainability.

Through Meyer’s nutrition learning experiences, she links farmers to engaged eaters, using local food literacy concepts of UCCS’s Sustainability, Wellness & Learning (SWELL) initiative, encompassing a local food eatery (Food Next Door) with educational outreach (The Flying Carrot), Farmhouse Fridays with seed-to-plate learning for students, Farm-to-Institution research, and UCCS Grain School.

About Johnson Beth-El

The Helen and Arthur E. Johnson Beth-El College of Nursing and Health Sciences has trained and educated the region’s health professionals and human performance professionals for over 120 years, and in 2022, celebrated 25 years with the University of Colorado Colorado Springs (UCCS). At Johnson Beth-El, students are trained to meet the needs of a rapidly changing health care landscape by providing transformative, high-quality, and compassionate care.

In 2022 Johnson Beth-El, along with CommonSpirit, launched an accredited Master of Sciences in Nutrition and Dietetics program. The new degree is the first Future Education Model program in the state of Colorado, and is an integrated two-year graduate program designed to provide students with an applied learning experience in preparation for a career as a Registered Dietitian Nutritionist (RDN).

Learn more about healthcare undergraduate and graduate degree programs with Johnson Beth-El at