Efforts at fixing our food system often have been focused on addressing production challenges that burden our natural environment, hurt farmers, or diminish nutritional quality. Less attention has been paid to how "good food" (or the food created by a more sustainable system) can be priced fairly and at the same time be affordable to low-income and middle-class consumers. The Social Science Research Council recently identified California as the state with the highest rate of inequality in terms of wages, life expectancy, and educational attainment. That disparity reflects itself starkly in our food system. The Berkeley Food Institute at UC Berkeley will bring together a distinguished panel of experts and leaders who have spent their careers trying to increase access to quality food, including Angela Tagtow, executive director of the USDA Center for Nutrition Policy and Promotion, which is the agency that published the Dietary Guidelines for Americans 2015-2020, released in January 2016. Students and the community are invited to co-create solutions for a food system that is nutritious, delicious, affordable, and accessible.