The food sharing revolution : how start-ups, pop-ups, and co-ops are changing the way we eat

Summary: Tells the stories of traditional producers who are being squeezed by big agribusiness, and entrepreneurs who are bucking the corporate food system by eschewing the burdens of individual ownership and tapping into the sharing economy. Those who are participating in the sharing economy are sharing tractors, seeds, kitchen space, their homes, and their cultures. They are business owners like Dorothy, who opened her bakery with the help of a no-interest, crowd-sourced loan. They are chefs like Camilla, who introduces diners to her native Colombian cuisine through peer-to-peer meal sharing. Their success is not only good for aspiring producers, but for everyone who wants an alternative to monocrops and processed foods. The key to successful sharing, Carolan shows, is actually sharing. He warns that food, just like taxis or hotels, can be co-opted by moneyed interests. But when collaboration is genuine, the sharing economy can offer both producers and eaters freedom, even sovereignty. The result is a healthier, more sustainable, and more ethical way to eat. --Adapted from publisher description.