{"id":84,"date":"2021-06-16T14:47:22","date_gmt":"2021-06-16T14:47:22","guid":{"rendered":"http:\/\/box2470.temp.domains\/~fledgere\/?p=84"},"modified":"2021-12-31T18:23:32","modified_gmt":"2021-12-31T18:23:32","slug":"food-access","status":"publish","type":"post","link":"https:\/\/fledgeresearch.ca\/?p=84","title":{"rendered":"Food Access"},"content":{"rendered":"

\"\"<\/a>Good Food Principle: Food Access<\/h3>\n

Everyone should have the right to access to local, healthy, and culturally appropriate food and there is a need for collaborative work to ensure that this right is foregrounded in all aspects of equitable and just food systems. As a core theme across FLEdGE, the research approached food access as a core component of sustainable food systems. Researchers worked with actors along the value chain to determine how to make local, healthy, and culturally appropriate food more accessible to everyone, highlight exemplary case studies of how this work is happening, and consider how existing efforts could be scaled up and out.<\/p>\n<\/div><\/div>