| Jurisdiction Name: | San Francisco City and County |
| State/Province: | CA |
| Country: | United States |
| Type of Government: | Municipality/County |
| Population: | 827,420 |
| Population Range: | 250,000 to 999,999 |
| Policy Links: | |
| Policy type: | plan |
| Year: | 1997 |
| GFC Topic: | community food connections, community food production, community food security |
| Keywords: | affordability, agriculture, chemical use, compost, culturally appropriate, food production, food safety, healthy, healthy food, plan, private, production, public, public private partnership, regional, regional food production, strategic, strategic plan, sustainability, sustainability plan, system, urban, urban agriculture |
| Adopting Government Department(s): | City and County of San Francisco Board of Supervisors |
| Lead Implementing Entity(s): | San Francisco Department of Environment |
| Support Entity(s): | Marin Farmers Market, Ti Couz Restaurant, California Food Policy Advocates, Frest Start Farms, UC Department of Epidemiology, Garden Project, International Society of Culture and Ecology, San Francisco Agriculture, San Francisco Weights and Measurements Department, San Francisco Solid Waste Management Program, San Francisco Public Market Collaborative, Center for Urban Education About Sustainable Agriculture, San Francisco League of Urban Gardeners, San Francisco Unified School District, California Judicial Council, Commission on San Francisco's Environment |
| Funding Amount: | |
| Funding Sources: | |
| Policy Outcome(s): | Declared the achievement of a sustainable society as a goal for San Francisco; required all departments to review objectives of the Plan and collaborate with Department of Environment to achieve the objectives; required amendments to General Plan to incorporate objectives of the Sustainability Plan; set the following goals: 1) increase individual, private and public-sector participation in a sustainable food system, 2) coordinate community policy and education programs related to a sustainable food system, 3) ensure access to nutritious, affordable, safe and culturally diverse food, create, 4) support and promote regional sustainable agriculture, 5) maximize food and agriculture production in the City and 6) recycle organic residuals, eliminate chemical use, identified indicators for achieving these goals. |
| Additional Resources and Information: | Link 1 |
