Introduction to the US Food System provides an engaging and evidence-based of food and its position in the most significant public health and environmental problems. Issues are covered such as obesity and other diet-related disease, food insecurity, antibiotic resistance, community and worker exposures to contaminated air, water, and soil, and long-term threats to the food supply through resource depletion and ecological degradation. The book addresses a critical gap in on broad food systems issues, and on food systems and public health more specifically.  Professionals and students in many fields will find this book beneficial, including public health, nutritional science, nursing, medicine, environment, policy, business, social sciences, economics, geography, and planning, as well as in interdepartmental offerings.