Food systems include all components of food production. More specifically, factors include how a product is grown or raised, harvested or slaughtered, handled, packaged, prepared, sold and distributed to consumers everywhere. Essentially, the two categories of food systems that exist are the national industrial and the local, otherwise known as regional ("Local and Regional Food Systems"). The obvious difference between national and local means of food production relates to geographic scope. A 2008 survey found that half of consumers surveyed described “local” as “made or produced within a hundred miles,” and an additional 37 percent described “local” as “made or produced in my state” (“Local & Regional Food Systems"). Instead of seeing food as an enemy, we must view it as a way to create health and reduce disease by helping the body maintain its proper diet and functioning. The need to choose the most beneficial and nutritious will never come emphasized enough. As a society, citizens of the United States face significant health challenges. In fact, the United States ranks ninth in life expectancy among nations in the developed world, largely due to lack of adequate nutrition in the standard American diet (“How does food affect health?”). Therefore, the importance of locally produced food in the United States is increasing (Tropp). In 2009, the U.S. Department of Agriculture launched the “Know Your Farmer, Know Your Food” initiative, an agency-wide effort to generate new economic opportunities by improving the connection between consumers and local producers. As part of the effort, numerous efforts and funding programs have been touted to help farmers, help consumers access nutritious foods, and support the growth of rural communities. Federal, state and local government programs increasingly support local food systems