How would food consumption patterns have to change in order to make the best use of what regional food producers can grow, harvest, and catch? Volume 1 analyzes dietary patterns across the major food groups to explore if more of our food could be supplied by regional production if we ate in a healthier, more resilient way. Although our research does not prescribe how people should eat, we are fundamentally suggesting a substantial reduction in added sweeteners, fats, and processed foods.
Shifting From Unchanged Eating to Resilient Eating
Vegetable Intake
Fruit Intake
Protein Intake
Dairy Intake
Grain Intake
Added Sugars Intake
Added Fats and Oils Intake
Note About Connecticut Maps: Although Connecticut has not had county governments since 1960, county boundaries have historically been used to depict data. For example, all USDA Census of Agriculture data for Connecticut is collected at a county-level. In 2022, the U.S. Census Bureau shifted to using Connecticut's nine planning regions as county equivalent geographic units for data collection. This has presented a challenge for depicting data for Connecticut's planning regions in Tableau. This mapping challenge has not been resolved yet, but when a solution is available, we will update Connecticut maps.
