Eating Sustainably: A Challenge or Choice?

Many consumers face the challenge of balancing nutrition and cost. Often times the certified organic, fresh, or local foods cost significantly more than the efficiently produced, low costing alternatives. In an ideal world, efficiency would not be a substitute for quality, but this is not the case in the food industry. Quality is not simply defined in terms of taste, but more importantly nutrition and health. Unfortunately, many consumers find that the higher priced, more nutritious foods are out of their budget, which forces these individuals to purchase lower quality food at a cheaper price. Thus, for low-income communities, making healthy food decisions can become a serious challenge with very little opportunity for choice. The inability to access quality foods leads to an abundance of health concerns in poorer communities.

How to combat such issues is a question that a number of companies, non-profits, churches, government agencies, and various other groups have attempted to address in the past. While some groups end up transforming communities by making healthy food accessible, others fall short of making this impact or find themselves facing seemingly impenetrable barriers to reaching their goals. In the end, it will take much more to create a nation where food access is no longer an issue. It will not only take a cultural change, but also a structural one.