INTRODUCTION TO THE U.S. FOOD SYSTEM Public Health, Environment, and Equity

Introduction to the U.S. Food System: Public Health, Environment, and Equity is an engaging and evidence-based examination of the food system and its relationship to issues like environmental quality, sustainability, and resilience; nutrition and diet-related disease; food security; social justice; and individual and community well-being. With contributions from more than 100 food system experts, this book presents students with a comprehensive overview of the U.S. food system.

A project of the Johns Hopkins Center for a Livable Future, the textbook examines broad food system issues and highlights connections to public health and other fields. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's U.S. food system. The book is rich with illustrative examples, case studies, activities, and discussion questions.

Introduction to the U.S. Food System explains the public health, environmental, social, economic, and political factors that play into what we eat and how it is produced. It provides students with an in-depth analysis of the complex relationships among the people, processes, policies, inputs, and outputs that move food from farm to community to table and beyond.