Objectives

Good Food for All Goals

As identified in the Good Food for All Agenda

A THRIVING GOOD FOOD ECONOMY FOR EVERYONE

  • The new regional food system will create and retain good food jobs with opportunities for training and upward mobility available to residents of all racial, ethnic and socio economic backgrounds.
  • The health and well being of all workers will be a fundamental component of a sustainable food system.
  • Workers will be treated with respect, justice, and dignity.
  • City and County policies will encourage and incentivize the development of healthy food retail and alternative food resources in underserved areas, including communities of color.

STRENGTHENED AGRICULTURAL AND ENVIRONMENTAL STEWARDSHIP THROUGHOUT THE REGION

  • Regional infrastructure for production, processing, distribution and marketing of good food will be substantially increased, improved, and developed.
  • Los Angeles will achieve prominence in production, distribution, and consumption of good food.
  • More small and mid-sized family farms will emerge in the foodshed and thrive.
  • City and County policies will encourage and incentivize the development of healthy food retail and alternative food resources in underserved areas, including communities of color.

BETTER HEALTH AND WELL BEING OF RESIDENTS

  • Increased investments in the economic stability of residents through jobs, healthcare and public assistance will reduce hunger.
  • Health disparities will decrease due to increased access to nutritious food.
  • Improved food access and consumption will be a catalyst to reduce class and race inequities in neighborhoods.
  • The healthiest food choices will be the easiest food choices.
  • Community residents will have the awareness of how food is produced and the opportunity to learn in school (and elsewhere) how to grow and produce their own food and make healthy food choices.
  • Increased investment in nutrition programs will strengthen the health of residents.
  • Cooking food and culinary skills will be seen as an important value and resources are available, including access to affordable, fresh, and culturally appropriate food, and storage and cooking capacity to transform preparing food into a daily celebration.