A science advisory from the American Heart Association describes system-wide innovations to the U.S. food system that are sustainable and have the potential to make it easier for consumers to choose healthy foods. The advisory is published in the American Heart Association journal Circulation.

“Innovation in the food system is needed at multiple levels- the food industry, agricultural industry, public health and medicine, policy, and among communities, worksites, schools, and families. In a healthy food system, the healthy choice would be the default choice,” said Cheryl A.M. Anderson, Ph.D., M.P.H., M.S., the chair of the writing group for the advisory.

“To create a healthier and sustainable food system and optimal environments where consumers purchase and consume foods, we need improvements in food production and distribution so that consumers have a wide variety of healthy foods readily available,” said Anderson.

Read more at American Heart Association

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