Here is an outline of best practices for developing a sustainable food and nutrition system for NDG:

• Public and private gardens:
• Encouraging the creation of public and private gardens that feature vegetables, fruit trees, and wild areas
• Promoting the use of these gardens as a way to stimulate the return of butterflies, bees, and other insects to the area, improving the overall health of local ecosystems
• Offering education and training on gardening and permaculture practices to encourage community involvement in food production
• Reduction of animal products in the diet:
• Encouraging a shift towards a more plant-based diet to reduce the demand for animal products and improve overall health outcomes
• Offering education and resources to help individuals make the transition towards a more plant-based diet
• Use of lab-cultured meat:
• Incorporating lab-grown meat into meal plans as a sustainable and ethical alternative to traditional animal agriculture
• Supporting the development and scaling of lab-grown meat technology to reduce the carbon footprint and environmental impact of meat production
• Precision fermentation:
• Incorporating fermented plant-based foods into meal plans as a means to improve gut health and reduce the dependence on animal products
• Supporting research and development of precision fermentation techniques to optimize nutrient content and taste in fermented foods
• Support for local food systems:
• Promoting the use of local, seasonal produce in meal plans to reduce the carbon footprint of food transportation and support local farmers
• Encouraging the development of community-supported agriculture programs and farmers' markets to strengthen local food systems
• Education and outreach:
• Providing education and outreach programs to raise awareness about the benefits of a sustainable and ethical food system
• Offering workshops and classes to teach individuals about sustainable food production practices, healthy eating, and the role of food in overall health and well-being.