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Authors

  1. Storper, Barbara MS, RD

Abstract

Nutritionists have increasingly been focusing on the challenge of moving consumers toward healthful diets and simultaneously helping them to make the connection between healthy food and a healthy environment. Simply stated, to foster food sustainability, consumers will need to choose minimally processed and minimally packaged foods. In addition, when possible, they should buy locally produced foods to support regional agriculture and local economies, preserve farmland, and use less energy and other natural resources.