Abstract
New York City’s food system, like those of most major cities, offers an abundance of high-quality, low-cost food from all around the world. Food to satisfy diverse tastes is available year round at markets and restaurants throughout the city’s five boroughs. Superficially, the system that feeds New Yorkers appears to work wonderfully. Yet, as is apparent to an increasing number of policy makers and advocates, the city’s food system is based on an inherently unsustainable and vulnerable foundation. It is rife with inefficiencies that increase costs, cause environmental problems, and inequitably distribute resources so that while many New Yorkers enjoy the best that food has to offer, millions of others lack easy access to healthy, fresh food. During the last several years, individuals have sought to forge policies and develop wide-ranging programs to address these problems, making New York City one of the nation’s leaders in sustainable urban food initiatives.
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© 2011 Island Press
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Cohen, N., Obadia, J. (2011). Greening the Food Supply in New York. In: Slavin, M.I. (eds) Sustainability in America’s Cities. Island Press, Washington, DC. https://doi.org/10.5822/978-1-61091-028-6_10
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DOI: https://doi.org/10.5822/978-1-61091-028-6_10
Publisher Name: Island Press, Washington, DC
Online ISBN: 978-1-61091-028-6
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