What is sustainable food and agriculture? I thought of this question this weekend while reading the latest issue of The Permanente Journal (Spring 2010) and an article interview with Jamie Harvie, the Executive Director for the Institute for a Sustainable Future and Director of Health Care Without Harm’s Healthy Food in Health Care Initiative.

In general, I think that most of us would agree that sustainable food and argiculture would be defined as a healthy food product that did not require extensive chemicals, pesticides, antibiotics, hormoones or genetic manipulation to produce while also not negatively impacting the farm land and surrounding area used to procedu the food.