The Intersection of Food and Public Health: Current Policy Challenges and Solutions

A. Bryce Hoflund, John C. Jones, Michelle C. Pautz

September 25, 2017 by Routledge
Reference - 339 Pages - 2 B/W Illustrations
ISBN 9781498758956 - CAT# K27668
Series: Public Administration for Public Health

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•Provides readers with an interdisciplinary understanding of food systems.

•Covers the public health implications of current food systems and policies

•Presents case studies of specific problems and solutions, with take-away applications.

•Examines professional issues like food labeling, safety regulations, public health, the obesity epidemic, food programs and stamps.

•Examines popular trends like chefs and food trends, urban agriculture, organic versus non-organic, food truck trends.


Presently, ideas about food are in flux from a variety of sources. Examples of this evolution include recognizing the importance of food on health by public health and medical professionals; changing consumer desires around the production methods and components of their food; a greater focus on injustices within the national food system; evolving knowledge of how the food system impacts the environment; and, shifting economic and technological realities that underpin where and how food is produced, distributed and sold.


These shifting ideas about food exist in contrast to the narrative of the highly functioning, industrialized, global food system that emerged in the second half of the 20th century. This edited volume fills a void by presenting a comprehensive and engaging coverage of the key issues at the intersection of public health, policy, and food. The Intersection of Food and Public Health is comprised of research that examines current problems in food studies and how various stakeholders are attempting to address problems in unique ways.


The book will be of interest to undergraduate and graduate students in a variety of disciplines, including public administration, public policy, public health, economics, political science, nutrition, dietetics, and food studies.