Principles of a Healthy, Sustainable Food System
In June 2010, The Academy of Nutrition and Dietetics (formerly the American Diatetic Association), American Nurses Association, American Planning Association, and American Public Health Association met to develop a set of shared food system principles.
For the first time, national leaders in the nursing, nutrition, planning, and public health professions worked collaboratively to create a shared platform for systems-wide food policy change.
Endorsed by coalition members, the principles were written to support socially, economically and ecologically sustainable food systems that promote health — the current and future health of individuals, communities and the natural environment.
Collaboration among the coalition organizations will enable greater communication and coordination among the professions, from the local to national levels. The coalition plans to build upon the principles by continuing to advocate for improved food systems. Efforts are under way to coordinate with other health, nutrition, and planning related organizations and to connect the food system interest groups of each organization.
These principles should not be construed as endorsement by any organization of any specific policy or policies.
We support socially, economically, and ecologically sustainable food systems that promote health — the current and future health of individuals, communities, and the natural environment.
A healthy, sustainable food system is:
A healthy, sustainable food system emphasizes, strengthens, and makes visible the interdependent and inseparable relationships between individual sectors (from production to waste disposal) and characteristics (health-promoting, sustainable, resilient, diverse, fair, economically balanced, and transparent) of the system.
The creation of these principles was made possible by a Food Systems and Public Health Conference Work Team grant from the W.K. Kellogg Foundation.