Helen Vidgen is an Associate Professor in Nutrition and Dietetics at the Queensland University of Technology. This is Part Two of a two-part episode. This episode is all about Helen’s food literacy work and the global impact that it's had.If you’re unsure what food literacy is, why we should be considering it in our everyday work and how we can do this, then this is the episode for you.   For further information, check out Helen's researcher profile at the Queensland University of Technology; and Linked In and Twitter pages.    Key links related to this episode Defining food literacy and its componentsBook - Food Literacy: Key concepts for health and educationMeasuring Food Literacy: Progressing the Development of an International Food Literacy Survey Using a Content Validity Study (Fingland, Thompson & Vidgen, 2021)CONTACT US Send us your thoughts or questions about the episode or the podcast in general Via Instagram @fromfoodiesinthefield Via Twitter @foodies_field Via email [email protected] And we’d love it if you left a review of the podcast   CREDITS Host: Sophie Wright-Pedersen With thanks to Associate Professor Helen Vidgen for her time and thoughts   The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.