Farm to Table

AU$ 84.95

The essential guide to sustainable food systems for students, professionals, and consumers

Darryl Benjamin and Lyndon Virkler

In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialised food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

Description

Nearly a century ago, the idea of “local food” would have seemed perplexing, since virtually all food was local. Food for daily consumption – fruits, vegetables, grains, meat, and dairy products – was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.

The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement.

Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.


Product details

Published 2016
Chelsea Green Publishing
Hardcover with colour photos throughout, 272 pages.

ISBN: 9781603586726

Additional information

Weight .95 kg
Dimensions 260 × 210 × 21 mm

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