ABSTRACT
There is overwhelming evidence that our modern food environment, with its reliance on heavily processed, convenience foods, is contributing to a range of chronic diseases, including obesity, heart disease, and cancer. Reorienting the food system to better support the health of population requires us to critically reflect on the factors influencing our food intake, and that challenge us to access a fair, affordable, sustainable, and healthy food system. This chapter explores how food production and procurement could be modified to better support health and well-being and provides examples of innovation that are sensitive to the challenges we face as a population and planet. Innovation in this regard does not mean ignoring what has been done in the past but reflecting on it so that we can build upon it for a healthier present and future.
