IPHA Resolution 12 Supporting Principles of a Healthy Sustainable Food SystemDocument Transcript
EXECUTIVE COUNCIL Approved ___________ Not Approved ________ MEMBERSHIP Approved ___________ Not Approved __________ ILLINOIS PUBLIC HEALTH ASSOCIATION RESOLUTION NO. 12 2011 SUPPORTING PRINCIPLES OF A HEALTHY, SUSTAINABLE FOOD SYSTEMWHEREAS, people have the right to adequate food and to be free from hunger;1andWHEREAS, food access is a feature of the built environment and a societal resource and assuch is a social determinant of health;2 3andWHEREAS, ‘currently there is a great disconnect between public health diet-relateddiseases and agriculture policy issues’ despite their being ‘intimately connected;’ 4andWHEREAS, access to healthy food in Illinois and the United States is characterized byinequities among people of color and low income people;4 5and1 Golay, Christophe The Right to Food and Access to Justice. Food and Agriculture Organization of the UnitedNations, Rome, 2009. ISBN 978-92-5-106384-2 p. 11. Accessed athttp://www.fao.org/righttofood/publi09/justiciability_en.pdf2 Freil, Chopra, and Satcher, Unequal weight: equity oriented policy responses to the global obesity epidemic.British Medical Journal, 2007. 335(7632); p. 1241.3 Anderson, L.M. et al., IThe Community Guide’s model for linking the social environment to health. Am JPrev Med, 2003. 24(3 Suppl): p. 12-20.4 Story, Hamm & Wallinga (2009) ‘Food Systems and Public Health: Linkages to Achieve Healthier Diets andHealthier Communities’, Journal of Hunger and Environmental Nutrition, 4: 3, 219-224.5 Block, D., N. Chavez, and J. Birgen, Finding Food in Chicago and the suburbs; the Report of the NortheasternIllinois Communuity Food Security Assessment Report to the Public. 2008. Accessed athttp://www.google.com/url?sa=t&source=web&cd=2&ved=0CB8QFjAB&url=http%3A%2F%2Fwww.csu.edu%2Fnac%2Fdocuments%2Freporttothepublic060308.pdf&ei=DjSKTYWSEujB0QHdxsWPDg&usg=AFQjCNH5xHxRkLNZA2Cg27lSuaze3ZL2AQ
WHEREAS, communities of low food access or ‘food deserts’ exist in rural, suburban andurban areas across Illinois;6andWHEREAS, the present food system exacerbates climate change while at the same time isvulnerable to the ill effects of climate change;7andWHEREAS, farmers’ net income is decreasing, often below the costs of production:‘farmers are receiving less and less of every food dollar spent—just 19 cents worth, today—with food processors, handlers, and marketers getting the balance;’ 8andWHEREAS, many of the 20 million salaried workers in the food chain are unprotected fromfederal labor laws, lack access to healthy food, experience hunger and systematic racial andgender discrimination in wages and job opportunities;9andWHEREAS, calorie dense food is subsidized and more affordable while nutrient dense foodis unsubsidized and often unaffordable;10 11andWHEREAS, the American Public Health Association (APHA), American DieteticAssociation, American Nurses Association, and American Planning Association supportPrinciples of a Healthy, Sustainable Food System described as health promoting; sustainable;resilient; diverse; fair; economically balanced; and transparent;12andTHEREFORE BE IT RESOLVED, that Illinois Public Health Association (IPHA)supports the ‘Principles of a Healthy, Sustainable Food System’ co-authored by the APHA;andTHEREFORE BE IT RESOLVED, that IPHA will apply the ‘Principles of a Healthy,Sustainable Food System’ to policy discussions at the local, state and federal level, and usethe Principles as criteria for supporting or opposing proposed policies; andTHEREFORE BE IT RESOLVED, that IPHA will educate and inform public healthpractitioners, policy makers, advocates and members of the public about the importance and6 Local Food Farms and Jobs: Growing the Illinois Economy March, 2009, p. 8. Accessed athttp://www.agr.state.il.us/newsrels/taskforcereport-outside.pdf7 Wallinga, David(2009) Todays Food System: How Healthy Is It?, Journal of Hunger & EnvironmentalNutrition, 4: 3, 251 — 281. Accessed at http://dx.doi.org/10.1080/19320240903336977, p. 263.8 Ibid., p. 270.9 Yen Liu, Yvonne and Apollon, Dominique “The Color of Food” (March 2011) Applied Research Center,Oakland, CA. Accessed at http://www.arc.org/downloads/food_justice_021611_F.pdf10 Townsned, M., Aaron, G., Monsivais, P., Keim, N., Drewnowski, A. “Less-energy-dense diets of low-incomewomen in California are associated with higher energy-adjusted diet costs,” American Journal of ClinicalNutrition (2009); 89:1220-6.11 Wallinga, op. cit., p. 270.12 “Principles of a healthy, sustainable food system,” Accessed athttp://www.planning.org/nationalcenters/health/pdf/HealthySustainableFoodSystemsPrinciples.pdf .APHA press release “New Food System Principles Emphasize Health Benefits-- Principles drafted by coalitionof planning and health professionals advocates for healthy, sustainable food systems accessed herehttp://www.apha.org/about/news/pressreleases/2010/food+safety+system+coalition+release.htm
value of the Principles of a healthy sustainable food system, and build alliances with all foodsystem sectors in order to further the creation of healthy sustainable food systems.