Given the large environmental footprint of many foods, and the tendency for such impacts to be pushed to places where people with less power or resources live, there is great risk for food production to exacerbate issues of environmental justice. Global food production not only needs to become more sustainable, but also more equitable, if we are to realize the stated goals of national governments and international communities (for example, the UN’s Sustainable Development Goals). Our project is tackling two key dimensions of the issue of environmental justice and food production, leveraging the substantial data assets compiled in our previous work: 1) synthesize and map the relationship between the environmental footprint of food and the people who bear those costs, and 2) model the production needs and implications of different possible solutions related to shifting foods, food production methods, or production locations. To help explore and direct the rich set of specific research questions to address, we have engaged a working group that brings together experts from diverse disciplines and backgrounds (see Table 1 below). Group members will not only help establish and guide the analytical framework for the research agenda but also provide additional data, as needed. We will hold four meetings, with two held virtually. Additionally, we will engage an analytical researcher to support the working group.

Approved