Every community has an interconnected food system. Local producers, including livestock and crop farmers, as well as food processing facilities, grocery stores, co-ops, farmers markets, food pantries, restaurants, and others, make up the system. Resiliency in a food system is characterized by the ability to provide access to healthy, culturally appropriate foods to all community members without increasing greenhouse gas emissions.

A community can choose from a mixture of policy, procedures, incentives, and educational strategies to improve climate resilience of their food system.

---

---

We have divided the food and farming systems menu into three subsections: (1) climate-and-farm-friendly food systems, (2) food waste management, and (3) on-farm energy. Our vision is a comprehensive food system that provides access to healthy, culturally appropriate foods to all without net greenhouse gas emissions.

---

Each Menu has a definition or explanation and a series of strategies organized in a menu format (i.e., Equity & Environmental Justice, Education & Information, Low-Cost Strategies, Significant Resource Deployment, Celebrating Successes, and Grants & Funding) where links and resources (e.g., additional information, examples, case studies, best practices) are provided. Revisit the menu format.