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On July 22-23, 2020, the Food Forum of the National Academies of Sciences, Engineering, and Medicine hosted a virtual workshop that explored the integration of the health, societal, economic, and environmental effects and future needs of the food system. The main objective of the 1.5-day workshop was to understand how to achieve a more sustainable, resilient, equitable, and nourishing food system. Workshop sessions examined three main dimensions of the food system: vulnerabilities, resiliency, and transformation. The workshop included discussions on global change, access to health and food, resiliency in complex dynamic systems and resiliency for the future, and consumption- and production-oriented strategies that could transform the food system. This publication highlights the presentation and discussion of the workshop.

Suggested Citation

National Academies of Sciences, Engineering, and Medicine. 2020. Building a More Sustainable, Resilient, Equitable, and Nourishing Food System: Proceedings of a Workshop—in Brief. Washington, DC: The National Academies Press. https://doi.org/10.17226/25988.

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Publication Info

11 pages | 8.5 x 11 |  DOI: https://doi.org/10.17226/25988

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