Farm to table : the essential guide to sustainable food systems for students, professionals, and consumers
Record details
- ISBN: 9781603586726
- ISBN: 1603586725
- ISBN: 9781603586733
- ISBN: 1603586733
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Physical Description:
print
xvi, 253 pages : color illustrations ; 27 cm - Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2016]
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Formatted Contents Note: | pt. I. Farm -- 1. The environmental costs of industrial agriculture -- The Green Revolution -- The Farm Bill -- Industrial agriculture operations today -- Monocultures : crops and CAFOs -- Climate change -- 2. The human costs of industrial agriculture -- Effects of air pollution on workers and communities -- Water security -- Food security -- Genetically modified organisms (GMOs) -- Economic impact on farmers -- The plight of food and farm workers -- Who benefits? -- 3. Beyond monoculture : crops -- Threats to biocultural heritage -- Responding to monoculture's threat to food security -- Farming alternatives to monoculture -- Putting it all together -- 4. Beyond CAFOs: livestock, dairy, and poultry production -- Alternatives to CAFOs -- Technology that works -- Right-sized slaughterhouses and food production facilities -- 5. The future of farming -- Food movements -- Growing new farmers -- Locavore movement -- Farm size and specialization -- Bringing farmers and chefs together -- pt. II. Table -- 6. Farm-to-restaurant -- What is a farm-to-table restaurant? -- Challenges facing farm-to-table restaurants -- 7. Purchasing within a farm-to-table system -- Defining sustainable and local purchasing -- Barriers to sustainable and local purchasing -- Options for purchasing farm-to-table -- Purchasing guide by category of product -- Transitioning to farm-to-table purchasing -- 8. Green restaurant practices -- Green restaurant certification -- Water efficiency -- Waste reduction and recycling -- Sustainable durable goods and building materials -- Sustainable food -- Energy efficiency -- Chemical and pollution reduction -- Greenwashing -- 9. Farm-to-school : primary and secondary school foodservice programs -- Challenges facing school foodservice programs -- Farm-to-school : what it is and what it does -- The three Cs of farm-to-school -- Growth of farm-to-school -- Challenges facing farm-to-school -- Marketing farm-to-school -- 10. Farm-to-institution : business and industry, college, and healthcare food service -- Connecting institutions to sustainable purchasing -- Issues, challenges, and successes of sectors in farm-to-institution -- 11. Marketing farm-to-table to the public and to your staff -- Niche marketing -- The seven Ps of farm-to-table marketing. |
Search for related items by subject
Subject: | Sustainable agriculture Food service |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Kirtland Community College Library | S 494.5 .S86 B46 2016 | 30775305522196 | General Collection | Available | - |
CHOICE_Magazine Review
Farm to Table : The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers
CHOICE
Copyright American Library Association, used with permission.
Recently, the "farm-to-table" movement has become prevalent. Nonetheless, as the authors argue, preventing this movement from becoming merely a passing fad requires a deeper understanding of how and why it emerged, and ways to sustain its growth. The first part of the work ("Farm") provides a succinct overview of the development of the industrial agriculture system in the US, the various environmental and social influences of this system, and the emergence of alternative systems. The second part ("Table") focuses on practical ways to link sustainable and organic farmers with consumers--through restaurants, schools, and hospitals. The authors' credentials mirror the two major sections of the book--Benjamin has a background in sustainable food systems and Virkler is dean of faculty at the New England Culinary Institute. Colorful photos and sidebars filled with case studies are sprinkled throughout the book; these enable the reader to absorb the content in easily digestible packages. The pages contain a veritable feast of information for those interested in building eco-friendly, healthy, and socially just food systems. The work also includes an extensive list of organizations, arranged by topic, involved in various aspects of the "farm-to-table" movement. Overall, this is a comprehensive and accessible read. Summing Up: Recommended. All readers. --Eileen G. Harrington, Universities at Shady Grove