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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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Building a More Sustainable,
Resilient, Equitable, and
Nourishing Food System

PROCEEDINGS OF A WORKSHOP

Melissa Maitin-Shepard, Rapporteur

Food Forum

Food and Nutrition Board

Health and Medicine Division

images

THE NATIONAL ACADEMIES PRESS
Washington, DC
www.nap.edu

Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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THE NATIONAL ACADEMIES PRESS 500 Fifth Street, NW Washington, DC 20001

This activity was supported by contracts between the National Academy of Sciences and the National Institutes of Health (HHSN263201800029I/HHSN26300023); the U.S. Department of Agriculture (59-8040-8-003 and 123A9419P0026); and the U.S. Food and Drug Administration (HHSP233201400020B/75P00119F37096), with additional support from the Academy of Nutrition and Dietetics; American Heart Association; Cargill, Inc.; The Coca-Cola Company; Conagra Brands; General Mills, Inc.; Keurig Dr Pepper; Mars, Inc.; Nestlé Corporate Affairs; Ocean Spray Cranberries, Inc.; PepsiCo; and Unilever. Any opinions, findings, conclusions, or recommendations expressed in this publication do not necessarily reflect the views of any organization or agency that provided support for the project.

International Standard Book Number-13: 978-0-309-67885-8
International Standard Book Number-10: 0-309-67885-4
Digital Object Identifier: https://doi.org/10.17226/25832

Additional copies of this publication are available from the National Academies Press, 500 Fifth Street, NW, Keck 360, Washington, DC 20001; (800) 624-6242 or (202) 334-3313; http://www.nap.edu.

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Suggested citation: National Academies of Sciences, Engineering, and Medicine. 2021. Building a more sustainable, resilient, equitable, and nourishing food system: Proceedings of a workshop. Washington, DC: The National Academies Press. https://doi.org/10.17226/25832.

Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×

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The National Academy of Sciences was established in 1863 by an Act of Congress, signed by President Lincoln, as a private, nongovernmental institution to advise the nation on issues related to science and technology. Members are elected by their peers for outstanding contributions to research. Dr. Marcia McNutt is president.

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Learn more about the National Academies of Sciences, Engineering, and Medicine at www.nationalacademies.org.

Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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Image

Consensus Study Reports published by the National Academies of Sciences, Engineering, and Medicine document the evidence-based consensus on the study’s statement of task by an authoring committee of experts. Reports typically include findings, conclusions, and recommendations based on information gathered by the committee and the committee’s deliberations. Each report has been subjected to a rigorous and independent peer-review process and it represents the position of the National Academies on the statement of task.

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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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PLANNING COMMITTEE FOR A WORKSHOP ON BUILDING A MORE SUSTAINABLE, RESILIENT, EQUITABLE, AND NOURISHING FOOD SYSTEM1

NAOMI K. FUKAGAWA (Chair), Director, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture

KRISTIE L. EBI, Professor, Center for Health and the Global Environment, University of Washington

KELSEY FREEMAN SAELENS, Director, Federal Government Relations, Cargill, Inc.

MATT LIEBMAN, Henry A. Wallace Endowed Chair for Sustainable Agriculture, Department of Agronomy, Iowa State University

D. JULIAN McCLEMENTS, Distinguished Professor, Department of Food Sciences, College of Natural Sciences, University of Massachusetts Amherst

CARRIE McMAHON, Consumer Safety Officer, U.S. Food and Drug Administration

CHRISTIAN PETERS, Associate Professor, Friedman School of Nutrition Science and Policy, Tufts University

SYLVIA ROWE, President, SR Strategy, LLC

RICARDO SALVADOR, Director, Food & Environment Program, Union of Concerned Scientists

PATRICK J. STOVER, Vice Chancellor, Dean for Agriculture and Life Sciences, Texas A&M University

NORBERT WILSON, Professor, Sanford School of Public Policy, Divinity School, Duke University

___________________

1 The National Academies of Sciences, Engineering, and Medicine’s planning committees are solely responsible for organizing the workshop, identifying topics, and choosing speakers. The responsibility for the published Proceedings of a Workshop rests with the workshop rapporteur and the institution.

Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×

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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×

FOOD FORUM (AS OF JULY 2020)1

SYLVIA ROWE (Chair), SR Strategy, LLC, Washington, DC

ARTI ARORA, The Coca-Cola Company, Atlanta, Georgia

RODOLPHE BARRANGOU, North Carolina State University, Raleigh

SUJATHA BERGEN, Natural Resources Defense Council, New York City

WENDY BOLAND, Kogod School of Business, American University, Washington, DC

CINDY DAVIS, Office of Dietary Supplements, National Institutes of Health, Bethesda, Maryland

ERIC A. DECKER, University of Massachusetts Amherst

JOY DUBOST, Unilever Research and Development, Englewood Cliffs, New Jersey

DENISE R. EBLEN, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC

KELSEY FREEMAN SAELENS, Cargill, Inc., Washington, DC

NAOMI K. FUKAGAWA, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland

STEPHANIE K. GOODWIN, Danone North America, Washington, DC

M. R. C. GREENWOOD, University of California, Davis

TERRY T-K HUANG, City University of New York School of Public Health and Health Policy, New York City

RENÉE S. JOHNSON, Congressional Research Service, Library of Congress, Washington, DC

WENDY L. JOHNSON, Nestlé Corporate Affairs, Arlington, Virginia

CHRISTINA KHOO, Ocean Spray Cranberries, Inc., Lakeville, Massachusetts

VIVICA I. KRAAK, Virginia Tech, Blacksburg

CATHERINE KWIK-URIBE, Mars, Inc., Germantown, Maryland

JOSEPH A. LEVITT, Hogan Lovells, LLP, Washington, DC

ALICE H. LICHTENSTEIN, Tufts University, Boston, Massachusetts

PETER LURIE, Center for Science in the Public Interest, Washington, DC

CHRISTOPHER J. LYNCH, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland

DIANE MALUNOWICZ, Keurig Dr Pepper, Dallas, Texas

SUSAN T. MAYNE, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland

___________________

1 The National Academies of Sciences, Engineering, and Medicine’s forums and roundtables do not issue, review, or approve individual documents. The responsibility for the published Proceedings of a Workshop rests with the workshop rapporteur and the institution.

Page viii Cite
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×

DEIRDRE McGINLEY-GIESER, American Institute for Cancer Research, Arlington, Virginia

KAREN McINTYRE, Health Canada, Ottawa, Ontario, Canada

MEGAN NECHANICKY, General Mills, Golden Valley, Minnesota

RONI NEFF, Johns Hopkins University, Baltimore, Maryland

SARAH OHLHORST, American Society for Nutrition, Rockville, Maryland

JILL REEDY, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland

KRISTIN REIMERS, Conagra Brands, Omaha, Nebraska

BRIAN RONHOLM, Consumer Reports, Washington, DC

SHARON A. ROSS, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, Maryland

PAMELA STARKE-REED, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland

ALISON L. STEIBER, Academy of Nutrition and Dietetics, Chicago, Illinois

MARY T. STORY, Duke University, Durham, North Carolina

PATRICK J. STOVER, Texas A&M University, College Station

CHERYL TONER, American Heart Association, Washington, DC

DOROTHEA K. VAFIADIS, National Council on Aging, Arlington, Virginia

Health and Medicine Division Staff

HEATHER DEL VALLE COOK, Director, Food Forum

CYPRESS LYNX, Research Associate

ANN L. YAKTINE, Director, Food and Nutrition Board

Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×

Reviewers

This Proceedings of a Workshop was reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise. The purpose of this independent review is to provide candid and critical comments that will assist the National Academies of Sciences, Engineering, and Medicine in making each published proceedings as sound as possible and to ensure that it meets the institutional standards for quality, objectivity, evidence, and responsiveness to the charge. The review comments and draft manuscript remain confidential to protect the integrity of the process. We thank the following individuals for their review of this proceedings:

Although the reviewers listed above provided many constructive comments and suggestions, they were not asked to endorse the content of the proceedings, nor did they see the final draft before its release. The review of this proceedings was overseen by JOHN W. ERDMAN, University of Illinois at Urbana-Champaign. He was responsible for making certain that an independent examination of this proceedings was carried out in accordance with standards of the National Academies and that all review comments were carefully considered. Responsibility for the final content rests entirely with the rapporteur and the National Academies.

Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
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Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
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Page viii Cite
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page R8
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page R9
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page R10
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page R11
Suggested Citation:"Front Matter." National Academies of Sciences, Engineering, and Medicine. 2021. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25832.
×
Page R12
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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.

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