Nourishing Americans and the world is critical. To feed the growing population, it’s important to make sure that food is grown and produced with sustainable practices that will foster the health of people and the planet. These concerns are not new, but are front and center for health professionals who are connecting emerging research to eating patterns, environmental sustainability, accessibility and affordability to help provide guidance on what makes up a “sustainable diet.”
One of the great challenges of the next generation will be providing nutritious, affordable food to a global population expected to grow to 9 billion by 2050. This means, we will need to double our food production over the next 40 years.