University of Minnesota Extension SNAP-Ed2018-11-162018-11-162016-06-26https://hdl.handle.net/11299/200900This report summarizes Erika Vázquez Salazar's perspective (from a health equity review-lens) how the Healthy Food, Safe Food project can help make healthy, safe foods available to all Minnesotans by breaking down the greatest barriers to access. This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes Erika Vázquez Salazar's perspective (from a health equity review-lens) how the Healthy Food, Safe Food project can help make healthy, safe foods available to all Minnesotans by breaking down the greatest barriers to access.enhealth and nutritionfood accessfood safetyReport