Food, health, and the urban environment

Both the production and the consumption of food should help reduce the risk of food-borne and non-communicable disease and prevent micro-nutrient deficiency. That a safe healthy diet can also be environmentally sound is a bonus. Growing foods that promote health in an environment near to consumers can contribute to reduced fuel consumption, pollution, transport and packaging costs, and can promote biodiversity. This approach can also help create local jobs, improve access to food, and promote a sustainable environment. The World Health Organization recommends an intake of more than 400 grams of vegetables (in addition to potatoes) and fruit every day because this helps prevent non-communicable diseases and micro-nutrient deficiency. Therefore, urban food and nutrition policies are needed to promote health through an integrated approach to food, health, and the environment within local communities. The benefits of developing urban food and nutrition policies to help increase local food production include environmental, social, direct, and indirect economic benefits, in addition to the health benefits. These issues are discussed in this paper.