Sustainable food system

According to the American Dietetic Association, the food system is described as "the transformation of raw materials into foods and then nutrients into health outcomes, within biophysical and sociocultural contexts."cite journal |author=Harmon AH, Gerald BL |year=2007 |month=June |title=Position of the American Dietetic Association: Food and Nutrition Professionals Can Implement Practices to Conserve Natural Resources and Support Ecological Sustainabiility |journal=J Am Diet Assoc |volume=107 |issue=6 |pages=1033–43 |pmid=17571455 |url=http://www.eatright.org/ada/files/Conservenp.pdf] and sustainability means "capable of being maintained over the long term, and meeting the needs of the present without compromising the ability of future generations to meet their needs."

The American Public Health Association (APHA) defines a sustainable food system as "one that provides healthy food to meet current food needs while maintaining healthy ecosystems that can also provide food for generations to come with minimal negative impact to the environment. A sustainable food system also encourages local production and distribution infrastructures and makes nutritious food available, accessible, and affordable to all. Further, it is humane and just, protecting farmers and other workers, consumers, and communities." [cite web |title=Toward a Healthy, Sustainable Food System (Policy Number: 200712) |publisher=American Public Health Association |date=2007-06-11 |url=http://www.apha.org/advocacy/policy/policysearch/default.htm?id=1361 |accessdate=2008-08-18]

See also

* Environmental effects of meat production
* Environmental effects of fishing
* Non-food crop
* Sustainability
* Sustainable agriculture

References

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* [http://www.fao.org/agris/search/display.do?f=./1996/v2211/US9601310.xml;US9601310 AGRIS record] .


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