“Everyone should be able to eat good food”

“For our health, the environment, climate, and animals, encourage DefaultVeg (www.defaultveg.org) at institutions, restaurants, and more. ”

“Use simple behavioral “nudges” to increase diner's selection of more sustainable plant-based options, rather than animal products. ”

“A once a month outdoor event forfood distribution with your attire family”

“Distribute the excess lettuce from Solutions Farms to a reptile sanctuary, instead of in the trash.”

“I think it would would be beneficial have more recycled water available to local farmers so that they could provide fresh produce to locals”

“More Agriculture and gardens in community.”

“My food vision would be at community involved events or days following events.We do events at Chicano Park and or Centro Cultural de la Raza”

“I would like to see fast food establishments feed homeless with meals that were double made or inaccurate instead of disposing of items.”

“I have worked at a variety of fast food establishments. While working I noticed alot of food being wasted/thrown out due to errors ”

“No kids and families or homeless in need of food. Restaurants to be available to the homeless for free meals.”

“Food hub that will aggregate supply from San Diego's small to mid-sized farmers and provide them with larger percentage of profit.”

“If at the end of the workday at local restaurant's they could give the left over food to local homeless and less fortunet.”

“Businesses and institutions getting creative with limited, seasonal produce from local, sustainable farms from newly thriving communities.”

“My food vision would be somehow to get wasted water to farmers and crops to save water to use it as a reproduction system.”

“"A lot of community gardens, more food banks throughout the cities, and healthy based lunches in school with vegetables and fruits"”

“Work with local partners to donate leftover food from restaurants.”

“Restaurant and companies that have excess food end of the business day should provide homeless ,employees and low income at a pick up ctr ”

“Fresh natural food. Both cooked or uncooked should be with more natural ingredients. Avoid the use of tinned pastes and food colors.”

“Schools that work with local partners to provide healthier lunches by Adding more fresh fruits, vegetables, and foods made from scratch. ”

“Eateries that focus on community- neighborhood hubs that include a kitchen and bakery that give nutritious, unpretentious, & delicious food.”

“More community gardens!!”

“Permaculture farms that help restore soils, harmonous coexistance with Mother Earth. Farm fresh food for our children and elders. ”

“In the next 10 years I would like to help create a food system that has moved beyond market capitalism towards a regenerative economy.”

“easier access to healthy and affordable food and more trees in everyone's backyards”

“District out San Diego and have certain districts grow a specific produce/fruit etc on peoples property as well as unused lots/land UmojaSD”

“Plant public fruit trees and a variety of food plants throughout the city. I envision community coming together to harvest and gather. ”

“Sliding-scale, locally-produced food programs so that low-income and marginalized groups can have equitable access to fresh, nutritious food”

“Equitable access to fresh, nutritious, locally- and sustainably-produced, AFFORDABLE food no matter where you live in San Diego County”

“Space in every neighborhood across San Diego County for residents to grow their own food, for their own households and other residents.”

“Lets build relationships between food generators with excess food and community kitchens. ”

“Lets transform ugly residential park strips into community gardens with food available to anyone who walks by. ”

“There’s not many food distribution in National City Ca.”

“That the current COVID crisis will enable us to dismantle everything we know is wrong, and rebuild to what is just, fair and right”

“That children learn and understand where ketchup comes from...(tomatoes!)”

“Jobs skills and career training programs that inspire our youth to work within our food system and "be the change" ”