A just, equitable and sustainable food system is one that provides physical, economic and community health; regenerates, protects, and respects natural resources and animals; and ensures that all people live with dignity and freedom from oppression and exploitation.
To achieve this, we must:
– prioritize the leadership, decision-making, and community self-determination of small- and medium- scale farmers, farmers of color, farm workers, food chain workers, indigenous people, low-income people, women, and communities of color;
– change policies, systems, and institutional practices to target resources and benefits towards historically disinvested communities, with particular attention to the well-being of children and families in these communities.
– build resilient local food economies grounded in sustainable agriculture and just distribution of economic benefits;
– practice environmental stewardship; and
– respect and sustain indigenous food traditions.