Diet for a Hot Planet

The Climate Crisis at the End of Your Fork and What You Can Do About It

Author: Anna Lappe

Publisher: Bloomsbury Publishing USA

ISBN: 9781608191307

Category: Nature

Page: 352

View: 6079

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Beyond what we already know about "food miles" and eating locally, the global food system is a major contributor to climate change, producing as much as one-third of greenhouse gas emissions. How we farm, what we eat, and how our food gets to the table all have an impact. And our government and the food industry are willfully ignoring the issue rather than addressing it. In Anna Lappé's controversial new book, she predicts that unless we radically shift the trends of what food we're eating and how we're producing it, food system-related greenhouse gas emissions will go up and up and up. She exposes the interests that will resist the change, and the spin food companies will generate to avoid system-wide reform. And she offers a vision of a future in which our food system does more good than harm, with six principles for a climate friendly diet as well as visits to farmers who are demonstrating the potential of sustainable farming. In this measured and intelligent call to action, Lappé helps readers understand that food can be a powerful starting point for solutions to global environmental problems.

State of the World 2011

Innovations that Nourish the Planet

Author: The Worldwatch Institute

Publisher: Island Press

ISBN: 161091628X

Category: Nature

Page: 264

View: 8065

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A compelling look at the global food crisis, with particular emphasis on global innovations that can help solve a worldwide problem. State of the World 2011 not only introduces us to the latest agro-ecological innovations and their global applicability but also gives broader insights into issues including poverty, international politics, and even gender equity.

The 10 Principles of Food Industry Sustainability

Author: Cheryl J. Baldwin

Publisher: John Wiley & Sons

ISBN: 1118447719

Category: Technology & Engineering

Page: 224

View: 615

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Although the food industry is beginning to make headway with itssustainability initiatives, substantially more progress is neededin order to feed the world’s growing population sustainably.The challenge is that the topic of sustainability can seemoverwhelming and there is limited information that is specific tothe food industry. Written by an experienced food industry professional with yearsof experience in sustainability, The 10 Principles ofFood Industry Sustainability inspires and informs the progressrequired to nourish the population, revitalize natural resources,enhance economic development, and close resource loops. The bookmakes this complex topic approachable and actionable by identifyingthe most pressing sustainability priorities across the entire foodsupply chain and showing, with tools and examples, how producers,processors, packers, distributors, marketers and retailers all playa role in advancing improvement. The book begins with an overviewof the Principles of sustainability in the food industry: what theyare and why they matter. Subsequent chapters focus on each of theTen Principles in detail: how they relate to the food industry,their global relevance (including their environmental, health, andsocial impacts), and the best practices to achieve the potential ofmeaningful and positive progress that the Principles offer.Specific examples from industry are presented in order to providescalable solutions and bring the concepts to life, along with topresources for further exploration. The Principles, practices, and potential of sustainability inthe food industry covered in this book are designed to bemotivating and to offer a much-needed and clear way forward towardsa sustainable food supply.

A Newer World

Politics, Money, Technology, and What's Really Being Done to Solve the Climate Crisis

Author: William F. Hewitt

Publisher: UPNE

ISBN: 1611683513

Category: Science

Page: 321

View: 4887

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Here is a story that has not previously been adequately told: the story of the developments, trends, and visionary people that are, in many ways, mitigating the climate crisis and turning sustainable development into reality, not just a grand concept. In A Newer World, the environmentalist Bill Hewitt explores the advances in business and finance, politics, design, science, and engineering that are transforming the world around us right now, even as the dire climatic consequences of the industrialization of our economies have become ever more starkly apparent. The received wisdom is that we are on an irrevocable path toward climate catastrophe. The political process, we are told, is broken. Coal-fired power plants in China and India are going to inundate the climate system with CO2 before we can convert to less dangerous ways to generate power. Market mechanisms to control emissions have not, as yet, realized their potential. There is some truth in all of this, but it is not, by any means, the whole story. A Newer World surveys the quantum leaps that are being made in clean technology and tells how governments, industry, and financial institutions are moving faster and more vigorously every day toward embracing these technologies. The challenges are real. A Newer World tells the untold story of the major progress already being made in addressing the looming climate crisis.

Introduction to the US Food System

Public Health, Environment, and Equity

Author: Roni Neff

Publisher: John Wiley & Sons

ISBN: 1118913051

Category: Medical

Page: 576

View: 8873

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A public health approach to the US food system Introduction to the US Food System: Public Health,Environment, and Equity is a comprehensive and engagingtextbook that offers students an overview of today's US foodsystem, with particular focus on the food system'sinterrelationships with public health, the environment, equity, andsociety. Using a classroom-friendly approach, the text covers thecore content of the food system and provides evidence-basedperspectives reflecting the tremendous breadth of issues and ideasimportant to understanding today's US food system. The book is richwith illustrative examples, case studies, activities, anddiscussion questions. The textbook is a project of the Johns Hopkins Center for aLivable Future (CLF), and builds upon the Center's educationalmission to examine the complex interrelationships between diet,food production, environment, and human health to advance anecological perspective in reducing threats to the health of thepublic, and to promote policies that protect health, the globalenvironment, and the ability to sustain life for futuregenerations. Issues covered in Introduction to the US Food Systeminclude food insecurity, social justice, community and workerhealth concerns, food marketing, nutrition, resource depletion, andecological degradation. Presents concepts on the foundations of the US food system,crop production, food system economics, processing and packaging,consumption and overconsumption, and the environmental impacts offood Examines the political factors that influence food and how itis produced Ideal for students and professionals in many fields, includingpublic health, nutritional science, nursing, medicine, environment,policy, business, and social science, among others Introduction to the US Food System presents a broad viewof today's US food system in all its complexity and providesopportunities for students to examine the food system's stickiestproblems and think critically about solutions.

Food

The New Gold

Author: Kathlyn Gay

Publisher: Twenty-First Century Books

ISBN: 1467701459

Category: Juvenile Nonfiction

Page: 96

View: 2256

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Did you know that starvation kills more people every year than AIDS, malaria, and tuberculosis combined? Around the world, millions of people go to bed hungry every night. Farmers and ranchers produce enough food to feed everyone, but much of that food does not get to the people who need it most. In some places, food has become a precious commodity—almost like gold. Why is food scarce in some places and abundant in others? Why isn't food available to everyone? In this book, author Kathlyn Gay explores the complicated interaction between food, business, politics, and the environment. She examines the international food aid system; giant "factory farms," which grow and slaughter animals using assembly-line techniques; and the genetic engineering of seeds, plants, and animals. These systems and practices promise to get more food to the people who need it—but the promises don't always pan out. Worse, many modern agricultural practices are harmful to the environment, to the workers who produce the food, and even to the consumers who eat it. Gay explains that food politics will only become more complicated as Earth's climate grows warmer, bringing rising sea levels, shifting growing seasons, and shrinking freshwater supplies. But despite some dreary predictions for the future of food and agriculture on Earth, the news is not all bad. Around the world, people are forging a new food future. As Gay explains, the movement for sustainable agriculture works not only to provide good food for everyone but to do so in way that nurtures the soil and water, keeping farmland healthy and productive for generations to come.

High Steaks

Why and How to Eat Less Meat

Author: Eleanor Boyle

Publisher: New Society Publishers

ISBN: 1550924990

Category: Social Science

Page: 208

View: 6512

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Each year the average North American ingests well over two hundred pounds of animal protein. Meanwhile the global appetite for meat has increased dramatically. But feeding our meat addiction comes at tremendous cost. Maintaining our current level of consumption is ecologically impossible in the longterm and undermines our personal health and community well-being. High Steaks documents the disastrous consequences of modern large-scale industrial meat production and excessive consumption, including: *The loss of vast tracts of arable land and fresh water to intensive livestock production *Increased pollution, loss of biodiversity, deforestation, and accelerating climate change *The environmental and health impacts of too much animal fat, and of antibiotics and other chemicals in our food. Timely and compelling, this powerful book offers a modest, commonsense approach to a serious problem, suggesting strategies for all of us to cut back on our consumption of animal products and ensure that the meat we do consume is produced in a sustainable, ecologically responsible manner. At the same time, High Steaks describes progressive food policy shifts that will discourage factory farming and encourage people to eat in ways that support ecosystems and personal health. Eleanor Boyle has been teaching and writing for twenty-five years, with a focus on food systems and their social, environmental, and health consequences. As well as working with organizations aiming for better food policy, she holds an MSc in food policy and is an instructor at the Centre for Sustainability at the University of British Columbia.

Refrigeration Nation

A History of Ice, Appliances, and Enterprise in America

Author: Jonathan Rees

Publisher: JHU Press

ISBN: 1421411075

Category: History

Page: 248

View: 1069

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Only when the power goes off and food spoils do we truly appreciate how much we rely on refrigerators and freezers. In Refrigeration Nation, Jonathan Rees explores the innovative methods and gadgets that Americans have invented to keep perishable food cold—from cutting river and lake ice and shipping it to consumers for use in their iceboxes to the development of electrically powered equipment that ushered in a new age of convenience and health. As much a history of successful business practices as a history of technology, this book illustrates how refrigeration has changed the everyday lives of Americans and why it remains so important today. Beginning with the natural ice industry in 1806, Rees considers a variety of factors that drove the industry, including the point and product of consumption, issues of transportation, and technological advances. Rees also shows that how we obtain and preserve perishable food is related to our changing relationship with the natural world.

Why Calories Count

From Science to Politics

Author: Marion Nestle,Malden C. Nesheim

Publisher: Univ of California Press

ISBN: 0520262883

Category: Health & Fitness

Page: 288

View: 1317

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Explores food issues in America including understanding how calories work in the body and understanding how the food industry presents calories on labels.

The Environmental Debate

A Documentary History, with Timeline, Glossary, and Appendices

Author: Peninah Neimark,Peter Rhoades Mott

Publisher: Grey House Pub

ISBN: 9781592376766

Category: History

Page: 460

View: 7360

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Presents 168 primary source documents ranging from the Colonial era to the present that address subjects considered in modern times to be environmental concerns.

Kochen

Eine Naturgeschichte der Transformation

Author: Michael Pollan

Publisher: Antje Kunstmann

ISBN: 3888979897

Category: Cooking

Page: 524

View: 8523

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Wie kommen wir in unserem täglichen Leben zu einem tieferen Verständnis der Natur und der besonderen Rolle unserer Spezies darin? Am besten geht man dazu einfach in die Küche, meint Michael Pollan. Und das tut er in seinem neuen, aufregenden Buch "Kochen" und vermisst das Terrain der Küche auf ungewohnte Weise. Pollan beschäftigt sich mit den vier klassischen Elementen – Feuer, Wasser, Luft und Erde –, die das, was die Natur uns liefert, in köstliches Essen und Trinken verwandeln, und geht selbst noch einmal in die Lehre: Bei einem Barbecue-Meister lernt er die Magie des Feuers kennen; ein Chez-Panisse-Koch weist ihn in die Kunst des Schmorens ein; ein Bäcker bringt ihm bei, wie Mehl und Wasser durch Luft in duftendes Brot verwandelt werden; und die 'Fermentos', eine Gruppe verrückter Genies, zu denen ein Brauer und ein Käser gehören, zeigen ihm, wie Pilze und Bakterien eine erstaunliche Alchemie zustande bringen. In all diesen Verwandlungsprozessen nehmen die Köche eine besondere Position ein: die zwischen Natur und Kultur. Mit Pollan lernen auch die Leser, wie uns das Kochen verbindet:?mit Pflanzen und Tieren, mit der Erde und den Bauern, unserer Geschichte und Kultur und natürlich mit den Menschen, mit denen und für die wir kochen. Wenn wir die Freude am Kochen zurückgewinnen, das ist das Fazit dieses wunderbaren Buchs, öffnet sich die Tür zu einem reicheren Leben.