Washington, D.C. - Efforts
to improve the health and sustainability of the food system—from the local to
global levels—was bolstered today with the release of the Principles of a
Healthy, Sustainable Food System, linked here.
The
principles were written by a new coalition bringing together the American
Planning Association (APA), the American Dietetic Association (ADA), American
Nurses Association (ANA) and the American Public Health Association (APHA). 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.
“These
principles establish a foundation for the coalition as we move forward
advocating for improved food policies across all levels of the government,”
said Kimberley Hodgson, MURP, MS,
RD, manager of the American Planning Association’s Planning & Community Health
Research Center.
“Planners play an important role in removing barriers and developing plans and
policies that support local food production in urban and rural areas, reduce
food related pollution and waste, and improve access to healthy food.”
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.
“The food
we eat and how we grow, produce, market and distribute it have enormous
implications for the public’s health,” said Georges
Benjamin, MD, FACP, FACEP (E), executive director of the
American Public Health Association. “A healthier, more sustainable approach to
our food system would not only ensure better health outcomes, but would reduce
our growing chronic disease burden, minimize the impact on the environment and
workers, and more equitably distribute nutritious foods to all communities
across the nation.”
The
principles define a healthy, sustainable food system around the key themes of
health, sustainability, resilience, fairness, economics and transparency.
“ANA
believes these principles demonstrate a clear vision of what ‘health food’
should be,” added ANA President
Karen A. Daley, PhD, MPH, RN, FAAN. “As
health professionals, nurses have a responsibility to promote the health and
safety of all people. That is why ANA supports and advocates for an improved
food safety regulatory system, sustainable food practices, elimination of food
contaminants, better food labeling and fair labor practices; all of which these
principles espouse.”
“Everyone
has a fundamental right to the best quality of health care available, and this
right includes access to healthy food from a sustainable food supply,” said
registered dietitian and American Dietetic Association President
Judith C. Rodriguez, PhD, RD, FADA, LDN. “Through ADA’s
official position papers and through the daily work of our members, ADA strongly encourages
environmentally responsible practices that conserve natural resources, minimize
the quantity of waste and support the ecological sustainability of the food
system.”
Collaboration
among the coalition organizations will enable greater communication and
coordination between the nutrition, nursing, public health and planning
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 underway to coordinate with other health,
nutrition and planning related organizations and to connect the food system
interest groups of each organization.