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  1. Smith Edge, Marianne MS, RDN, FADA, FAND
  2. Hermann, Mindy MBA, RDN


The complexity of finding sustainable solutions to produce more food with less environmental impact to feed more people has been at the forefront of stakeholders across the food value chain over the past decade. The recent pandemic has provided the opportunity to assess and evaluate current practices for optimal sustainable practices. The goal to feed the world in a way that promotes healthy people, healthy planet, and healthy communities is reflected in the missions and actions of suppliers and companies along the food value chain. Progress has been made with continued opportunities for goal attainment. Decision-making by consumers, however, often does not align with where companies are prioritizing their actions and communications. The most important role of nutrition professionals, then, may be to help consumers better understand the nuances around sustainability, including how and where consumers can have the greatest impact in creating a more sustainable food system. It is only when all stakeholders across the food chain continuum gain alignment in understanding sustainability and where they make a difference that we can create our desired future.