This module (and all modules contained with the "How to Make Food Good" Module) is based on research conducted in Southeast Minnesota -- but generalizable to other regions -- to identify who is involved in the conversation of how to make food good. Many times, groups perceived to be at odds are actually engaged in the same conversation with many areas of common ground.

This module attempts to highlight diverse groups who share the same concerns (represented by the statements that serve as headers for the pages within this "path") when it comes to health / healthy people in the food system.

See Valentine Cadieux's article "A Field Guide to Making Food Good: An Interactive Tool for Participatory Research Supporting Difficult Conversations" for more explanation on the project and the original diagram, available at http://sefpi.umn.edu/archive/2013/good-food.html.

Begin this path

1. People work to address concerns that different kinds of growing and processing practices...
2. People are working to make fresh produce more available...

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