Innovation for the Food System
Our modern food system produces more calories for a higher percentage of the world’s population than at any time in human history. Yet chronic diseases linked to food and lifestyle are at epidemic levels in all economies producing an unsustainable burden on individuals and societies.
A science advisory (https://tinyurl.com/y5r4va2q) from the American Heart Association addresses the needs for innovation in creating a sustainable food system. A systems level approach to improving the nutrient chain would (i) integrate innovation and application from basic sciences, (ii) renovate the manufacture of food products to be healthier while maintaining shelf stability, cost, and broad distribution, (iii) increase the accessibility to fresh and less expensive natural foods, (iv) develop health-enabling policies at the federal, state, and local levels, (v) empower consumers to opt for healthy food and lifestyle choices.
No one agency or government can coordinate of dictate these activities, necessitating independent actions within each sector. The AHA advice provides specific recommendations for policy makers, the food and manufacturing sectors, public health agencies and healthcare operations, community, family, and individuals to effect change in the food system