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Signature programs and special projects

Healthy Food, Safe Food

When it comes to our health, we shouldn’t have to choose between healthy food and safe food. Both are important and can prevent foodborne illness outbreaks and diet-related chronic disease epidemics. Yet, there are conflicts between food safety and healthy food that can present challenges. Fortunately, these challenges can be effectively addressed through productive collaboration and strategic, shared action. The Healthy Food, Safe Food (HFSF) project examined these challenges with a team of diverse stakeholders and developed nine strategies to address them.

What We Did

This partnership between University of Minnesota Extension and Minnesota Department of Health Office of Statewide Health Improvement Initiatives (OSHII) conducted a formative evaluation for the development of plan of action to make healthy foods accessible while maintaining food safety.

Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. Results from these activities are available for download from the list below.

What You Can Do

We all have a part to play in making healthy foods accessible to all Minnesotans while maintaining food safety.

Related resources

University of Minnesota Extension: Food Safety — Resources for food processors on preventing food-borne illness, regulations, and preparing food safely.

Public Health Law Center: Food Safety — Food safety, regulatory, policy, and legal information and resources for public health efforts to increase access to healthy food.

Healthy Food Shelf Transformations — This SNAP-Ed-funded project aims to transform hunger relief in Minnesota to be more healthful, equitable, and reliable.

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