Working at both a local grocery store and a major fast food chain and volunteering with a food recovery group, more importantly, Bloom also interviews experts—from Brian Wansink to Alice Waters to Nobel Prize–winning economist Amartya Sen—and digs up not only why and how we waste, but, what we can do to change our ways.
What tom vanderbilt did for traffic and Brian Wansink did for mindless eating, Jonathan Bloom does for food waste.
Waste: Uncovering the Global Food Scandal
The journey is a personal one, as stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis—and what we can do to fix it.
. Waste traces the problem around the globe from the top to the bottom of the food production chain. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food—enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten.
Introducing us to foraging pigs, stuart encounters grotesque examples of profligacy, potato farmers and food industry CEOs, but also inspiring innovations and ways of making the most of what we have. The true cost of what the global food industry throws away. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem—or thinks it does.
Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England.
Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change
Despite these challenges, Food Foolish paints an optimistic future. One-third or more of the food we produce each year is never eaten. It calls attention to the extraordinary social and environmental opportunities created by wasting less food, as the authors seek to strengthen a global dialogue around unlocking solutions that feed the world and preserve its resources in context of climate mitigation.
The carbon footprint of food waste totals 3. 3 billion metric tons—enough to rank as the third largest country in the world in terms of greenhouse gas emissions, behind China and the United States. The $1 trillion global financial loss is staggering. Wasted food means wasted fresh water, threatened national security and increased competition for land.
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Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food
Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 "use-it-up" recipes and a substantial directory of common foods.
Revised and Updated - Stuffed and Starved: The Hidden Battle for the World Food System
What he found was shocking, from the false choices given us by supermarkets to a global epidemic of farmer suicides, and real reasons for famine in Asia and Africa. It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight.
Yet he also found great cause for hope—in international resistance movements working to create a more democratic, sustainable and joyful food system. Going beyond ethical consumerism, the steps to regain control of the global food economy, stop the exploitation of both farmers and consumers, Patel explains, from seed to store to plate, and rebalance global sustenance.
Completely updated and revised edition of one of the most widely-praised food books of recent years.
Foodopoly: The Battle Over the Future of Food and Farming in America
Blending history, and a deep understanding of farming and food production, Foodopoly is a shocking, revealing account of the business behind the meat, and milk most Americans eat every day, reporting, grains, vegetables, including some of our favorite and most respected organic and health-conscious brands.
A meticulously researched tour de force” on politics, big agriculture, and the need to go beyond farmers’ markets to find fixes Publishers Weekly. In foodopoly, she takes aim at the real culprit: the control of food production by a handful of large corporations—backed by political clout—that prevents farmers from raising healthy crops and limits the choices people can make in the grocery store.
Yet, as a leading healthy-food advocate, Hauter believes that the local food movement is not enough to solve America’s food crisis and the public health debacle it has created. Foodopoly shows how the impacts ripple far and wide, from economic stagnation in rural communities to famines overseas, and argues that solving this crisis will require a complete structural shift—a change that is about politics, not just personal choice.
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Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point? estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a. K. A. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.
Throughout tomatoland estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.
S. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. But in tomatoland, the price of tomatoes, which is based on his James Beard Award-winning article, investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry.
Behind the Kitchen Door
Jayaraman focuses on the stories of individuals, like daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, fair-trade, americans are choosing to dine at restaurants that offer organic, and free-range ingredients for reasons of both health and ethics.
You feel like you’re part of their experience, their special moment, even if the people don’t care who you are—you’re just the server. Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don’t want to die from cancer or have a difficult pregnancy.
Highlighting the roles of the 10 million people, tenacity, and vision to the American dining experience, many immigrants, who bring their passion, many people of color, Jayaraman sets out a bold agenda to raise the living standards of the nation’s second-largest private sector workforce—and ensure that dining out is a positive experience on both sides of the kitchen door.
But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, local economies, affecting our health and safety, and the life of our communities. Our meals benefit from the attention and skill of the people who chop, sauté, grill, and serve. People mostly go out to eat for good stuff—proposals, weddings, birthdays—not to fight.
The Third Plate: Field Notes on the Future of Food
Barber’s the third plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. In his visionary new york times–bestselling book, offers a radical new way of thinking about food that will heal the land and taste good, recently showcased on Netflix’s Chef’s Table, chef Dan Barber, too.
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Food Waste: Home Consumption, Material Culture and Everyday Life Materializing Culture
The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem. Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste.
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