San Diego County is taking a big step towards responsible eating, putting its commitment into action with a newly approved policy. With an annual spending of about $27 million on food, the county is not just a big eater but a major player in the food-purchasing sector. The policy, known as the Sustainable, Equitable, and Local Food Sourcing Program and Policy Framework, is designed to ensure that the county's food choices are both environmentally friendly and fair.

The focus of the policy is on supporting local economies, assisting nearby farmers, reducing carbon emissions, and providing nutritious food to those in need. The goal is to move away from measuring food by the miles it travels and instead prioritize economic fairness and environmental health. This approach aims to benefit both the county's residents and the surrounding environment, including local flora and fauna.

The impact of this decision is significant, considering that the county has served over eight million meals to various vulnerable groups in the past year. These groups include older adults, foster youth, individuals living with HIV/AIDS, and people in public hospitals and detention facilities. The effort is not only large in scale but is now incorporating sustainability and locality into its mission.

The policy aligns with the region's Food Vision 2030, a plan initiated in 2021 with the goal of transforming San Diego's food system. This broader vision advocates for local, sustainable, and equitable food chains, using the county's substantial buying power as a catalyst for positive change. It envisions a future where the county not only consumes but actively contributes to a healthier and more balanced food ecosystem.

According to the County News Center, this policy recognizes the significant impact that sustainably sourcing food can have on local agriculture and the environment. By nourishing local industry, the county is demonstrating a commitment to proactive food policies that could serve as a model for others to follow.