The article discusses sustainable food systems and how different disciplines can work together to create them. It explores the idea of using sustainability as a tool to improve food systems. The authors also look at issues of inclusion and exclusion in sustainable food systems, such as labor practices and access to healthy food in urban areas. They present cases where sustainable food systems have been successfully implemented, including in cities and regions. The research highlights the importance of collaboration between public institutions and food service corporations to achieve local, sustainable food systems. Overall, the article emphasizes the need for a shift towards regenerative food systems for a more sustainable future.