Abstract
This paper documents the progress of local food planning within the planning profession in the United States since about 2000. It discusses the adoption by the American Planning Association (APA) of the Community and Regional Food Planning Policy Guide and follow-on activities within APA; illustrates the recommendations of the policy guide through examples of specific plans, policies and programs developed by planning agencies or other public or nonprofit agencies; and documents contributions to food planning by the public health field as it tackles the built environment's connection to the national obesity epidemic and lack of access to healthy foods in impoverished areas. It ends by offering some lessons from these activities to achieving the health, economic, ecological and social goals of food policy.
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