Nutrition security provides “consistent access, availability and affordability of foods and beverages that promote well-being and prevent and, if needed, treat disease,” according to the U.S. Department of Agriculture Economic Research Service. But many food-security measurement systems focus on food quantity (calories) rather than on providing quality, nourishing foods.

Food and nutritional insecurity places people in harm’s way. Providing sustainable food sources is essential to feed a growing population. Food production begins at the farm, from animal or seed, to the harvest, processing and delivery to the consumer. Factors such as soil and seed quality, animal welfare, climate, natural disasters and government embargoes, and food waste can hamper this process and affect food systems, causing individuals with low food access to suffer greatly. In fact, low-income communities see a 35%–46% increased risk of developing chronic kidney disease (CKD), as well as an increase in hospital admissions among diabetic adults.