10 goals for a Canadian food system that is sustainable, health promoting and equitable (from MacRae, 2011):
Goal 1 Enough: Everyone has the resources to obtain enough food (quality and quantity) to be healthy and the knowledge to optimize nutritional health.
Goal 2 Supply: Food production, processing, and consumption are suited to the environmental, economic, technological, and cultural needs, potentials and limits of the distinct regions of Canada. Food supply and quality are dependable. They are not threatened by social, political, economic, and environmental changes.
Goal 3 Service: The food system provides an essential public service and is linked to other related public services such as health care and education. Ownership of food system resources is widely and often publicly held.
Goal 4 Safe: Food is safe for people who produce it, work with it, and eat it, as well as the environment.
Goal 5 Resources: Resources (energy, water, soil, genetic resources, forests, fish, wildlife) are managed efficiently (in an ecological sense), and there is no waste and pollution
Goal 6 Income: The resources of the food system are distributed in a way that ensures that those who provide the most essential tasks are provided a decent income. In particular, people in rural communities have enough work and income to maintain or improve their life and to care for the rural environment.
Goal 7 Participation: Everyone who wants to be involved in determining how the food system works has a chance to participate
Goal 8 Work: Opportunities are available for creative and fulfilling work.
Goal 9 Culture: Food creates positive personal and cultural identity and social interaction.
Goal 10 International: Canada’s food system functions in a way that allows other countries to develop food systems with similar purposes and values, and trade with them is a priority.
