FHD213 Sustainability of Food Systems: Books

In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food's grip. Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

The world's population continues to grow year after year, putting pressure on all global resources. This book provides examples of how we can deal with all the challenges associated with aspects of population growth in the quest for sustainable development. The book will appeal to a wide readership, from practitioners to researchers, teachers and students worldwide.

The Economics of Sustainable Food details the true cost of food for people and the planet. It illustrates how to transform our broken system, alleviating its severe financial and human burden. The key is smart macroeconomic policy that moves us toward methods that protect the environment like regenerative land and sea farming, low-impact urban farming, and alternative protein farming, and toward healthy diets. In the years ahead, few issues will be more important for individual prosperity and the global economy than the way we produce our food and what food we eat.

Leading experts reveal ways that the future of food production for the world's burgeoning population can (and must) be both sustainable and ethical. In the United States, food is abundant and cheap but loaded with hidden costs to the environment, human health, animal welfare, and the people who work in our food systems. Conceived as a textbook for food studies courses, this volume will appeal to anyone who is strongly interested in food, including conscious consumers, food industry leaders, researchers, and policy makers.

This book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted. This book will be of great interest to students and scholars working on food waste, food policy, sustainable food systems, agricultural production and supply chains and public policy, as well as policymakers involved with developing and implementing programmes and policies to regulate and reduce food waste and loss.

This book is an introduction to one of the fast developing core pillars in all business, sustainability, as well as how it is tied into the concept of service. Much has changed during the Covid-19 pandemic and we are seeing companies redefine their value propositions with leaders, once again, returning to core basics and beginning to lead through strong pillars.

This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

Despite government commitment to eradicating noncommunicable diseases and innovative prevention programs aimed at reducing obesity and type 2 diabetes, sugary beverage and fast food industries are thriving. In Junk Food Politics, Eduardo J. Gómez argues that the challenge lies with the strategic politics of junk food industries. Drawing on detailed historical case studies, Junk Food Politics proposes an alternative political science framework that emphasizes how junk food corporations restructure politics and society before agenda-setting ever takes place.

Plastics and Sustainability: Practical Approaches aims to provide a broad source of information and a range of options to readers on how to evaluate and improve the sustainability of plastics, with analyses of the advantages and drawbacks of different technologies and materials.

Since its publication in 1977,The Unsettling of America has been recognized as a classic of American letters. In it, Wendell Berry argues that good farming is a cultural and spiritual discipline. Today's agribusiness, however, takes farming out of its cultural context and away from families. As a result, we as a nation are more estranged from the land--from the intimate knowledge, love, and care of it. Sadly, his arguments and observations are more relevant than ever. Although "this book has not had the happy fate of being proved wrong," Berry writes, there are people working "to make something comely and enduring of our life on this earth." Wendell Berry is one of those people, writing and working, as ever, with passion, eloquence, and conviction.

"Wherever we live, however we do so, we desperately need a prophet of responsibility; and although the days of the prophets seem past to many of us, Berry may be the closest to one we have. But, fortunately, he is also a poet of responsibility. He makes one believe that the good life may not only be harder than what we're used to but sweeter as well." âe*The New York Review of Books InHome Economics, Berry explores this process and continues to discuss what it means to make oneself "responsibly at home." As he argues, a measure of the health of the planet is economics--the health of its households.

Dan Barber, an award-winning chef, moves beyond “farm-to-table” to offer a revolutionary new way of eating. Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber 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.

Food Forever is more than just another story about the impact of over-exploitation of resources and climate change on the food chain. Dutch chef Lars Charas met with more than sixty scientists and chefs who accepted to share their knowledge and to look for solutions to the challenge of feeding 10 billion people around the globe without damaging our planet. The book offers facts about current resources, ways to cope with a demand that is set to double within 50 years, new ideas about ingredients, and guidelines to enjoy healthy and sustainable food. Recipes with alternative ingredients, which are already offered at top restaurants, exemplify what tomorrow’s nutritional habits could be. Stories about food and sustainability are seldom as practical, multi-cultural and solution-based as in this book.