The Food Forum of the National Academies of Sciences, Engineering, and Medicine hosted a virtual workshop on July 22-23, 2020 that explored integration of the health, societal, economic, and environmental effects and future needs of the food system. The main objective of the workshop was to understand how to achieve a more sustainable, resilient, equitable, and nourishing food system.
The workshop covered a number of topics, including new expectations for the food system within three dimensions of the food system (vulnerabilities, resiliency, and transformation). Discussions also covered global change, access to nutritious food, resiliency in complex dynamic systems and resiliency for the future, and consumption- and production-oriented strategies for transforming the food system. This publication summarizes the presentations and discussions from the workshop.
Table of Contents
|2 New Expectations for the Food System||3-8|
|3 Vulnerabilities of the Food System||9-20|
|4 Resilience of the Food System||21-32|
|5 Transformation of the Food System||33-52|
|Appendix A: Workshop Agenda||57-60|
|Appendix B: Acronyms and Abbreviations||61-62|
|Appendix C: Biographical Sketches of Workshop Speakers and Moderators||63-72|
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