Introduction to the US Food System: Public Health, Environment, and Equity

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.

Foreword Introduction Chapter 1 Introduction: Systems, The Food System, and the Health of the Public Part 1 Outcomes Chapter 2 Food System Public Health Effects Chapter 3 Ecological Threats to and From Food Systems Chapter 4 The Food System and Health Inequities Chapter 5 Public Health Implications Of Household Food Chapter 6 Community Food Security Part 2 Drivers of the Food System Chapter 7 Food System Economics Chapter 8 Policies That Shape The Us Food System Chapter 9 Food, Culture, And Society Chapter 10 Promotional Marketing: A Driver Of The Modern Food System Part 3 Food Production, from Seed to Sales Chapter 11 Crop Production And Food Systems Chapter 12 Food Animal Production Chapter 13 Food Processing And Packaging Chapter 14 Food Distribution Part 4 Food Consumption Chapter 15 Food Consumption In The United States   Chapter 16 Nutrition Chapter 17 Healthy Food Environments   Chapter 18 Intervening To Change Eating Patterns: How Can Individuals And Societies Affect Lasting Change Through Their Eating Patterns?

RONI NEFF, P H D, EDITOR, is an assistant professor in the Department of Environmental Health Sciences at the Johns Hopkins Bloomberg School of Public Health and directs the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future (CLF). She has worked in a wide variety of food system and public health research, policy, and practice roles throughout her career. THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE (CLF) is an interdisciplinary academic center focused on the interrelationships between food and public health.