While we have one of the most productive and efficient food systems in the world, millions of people in the US still fall between the cracks. People who may have enough to eat today worry about the availability and quality of food for future generations.
This guide explores different approaches and actions that are, or could be, taken to create a food system that works for all of us. While the approaches overlap in some respects, they do suggest different priorities and involve different trade-offs. With this in mind, what should we do to ensure that people from all walks of life have the food they need?
Option 1: Improve Access to Nutritious Food
Despite our nation’s abundance of food, some people still don’t have enough to eat, which undermines their health, productivity, and overall well-being. According to this option, we need a food system that ensures everyone has a stable source of affordable, nutritious food. We must strengthen our school nutrition programs and food assistance for low-income families, as well as improve access to fresh food in rural and low-income communities.
Option 2: Pay More Attention to the Multiple Benefits of Food
We have drifted away from traditions and principles that once helped us enjoy a healthier relationship to food, according to this option. We all need to be better informed about the foods we choose, their nutritional value, and how they’re produced and processed. Rather than allowing food advertisements to determine our choices, we need to pay closer attention to what we value about our food, traditions, and well-being.
Option 3: Be Good Stewards of the Food System
We are not managing our food system as well as we should, according to this option. We must do more to safeguard the quality and availability of food for generations to come. Good stewardship is needed at every link in the food-supply chain, from the seeds we plant to the reduction of food waste. It also includes preserving our natural resources, choosing sustainable methods of production, and strengthening the food-system workforce.