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Nourished Planet : Sustainability in the Global Food System / by Barilla Center for Food and Nutrition ; edited by Danielle Nierenberg.

Barilla Center for Food & Nutrition, author.; Nierenberg, Danielle., editor.
2018
HD30.255
Available Online
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Title
Nourished Planet : Sustainability in the Global Food System / by Barilla Center for Food and Nutrition ; edited by Danielle Nierenberg.
Corporate Author
Barilla Center for Food & Nutrition, author.
Edition
1st ed. 2018.
ISBN
1610918959
9781610918954
DOI
https://doi.org/10.5822/978-1-61091-895-4.
Published
Washington, DC : Island Press/Center for Resource Economics : Imprint: Island Press, 2018.
Language
English
Description
1 online resource (xx, 250 pages) : illustrations
Item Number
10.5822/978-1-61091-895-4. doi
Call Number
HD30.255
Dewey Decimal Classification
658.408
Summary
Mangos from India, pasta from Italy, coffee from Colombia: Every day, we are nourished by a global food system that relies on our planet remaining verdant and productive. But current practices are undermining both human and environmental health, resulting in the paradoxes of obesity paired with malnutrition, crops used for animal feed and biofuels while people go hungry, and more than thirty percent of food being wasted when it could feed the 795 million malnourished worldwide. In Nourished Planet, the Barilla Center for Food & Nutrition offers a global plan for feeding ourselves sustainably. Drawing on the diverse experiences of renowned international experts, the book offers a truly planetary perspective. Essays and interviews showcase Hans Herren, Vandana Shiva, Alexander Mueller, and Pavan Suhkdev, among many others. Together, these experts plot a map towards food for all, food for sustainable growth, food for health, and food for culture. With these ingredients, we can nourish our planet and ourselves.
Note
"[This book] is based on and has content from Eating Planet Food and Sustainability: Building Our Future, written by the Barilla Center for Food & Nutrition (Edizioni Ambiente, 2016)"--Page [iv].
Bibliography, etc. Note
Includes bibliographical references (pages 209-239) and index.
Access Note
Access limited to authorized users.
Added Author
Nierenberg, Danielle., editor.
Linked Resources
Online Access
Record Appears in
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All Resources
Foreword: Valuing the True Cost of Food
Preface by Guido Barilla
Preface by Danielle Nierenberg
Acknowledgments
Chapter 1. Food for All
A Recipe for Sustainable Food Systems
Ingredients for Sustainability
Soil Degradation around the Globe
Food for All
Barriers to Food Access and Affordability
Precarious Prices for Food
Conclusion and Action Plan
Voices from the New Food
Chapter 2. Food for Sustainable Growth
The Food Pyramid Reimagined
How Our Diets Affect the Environment
Our Environmental Foodprints
The Water Economy: How Much Do We Have?
Managing Our Supply: The "Virtual Water" Trade and Water Privatization
Soil Loss and Degradation
Food Loss and Food Waste
Agricultural Systems: Sustainability Is More Important Than Ever
Revolutionizing the Practices of the Past
Farming for the Future
Conclusion and Action Plan
Voices from the New Food Movement
Chapter 3. Food for Health
Building the Foundation for Health
A Lifetime of Health, and Preventing the Paradox
Corporate Influence on Dietary Choices
The Food Business Can Do Better
Conclusion and Action Plan
Voices from the New Food Movement
Chapter 4. Food for Culture
Going Forward by Going Back
Selected Endangered Foods Worldwide and Efforts to Save Them
Controlling Food: Food and Power Roles
The Great Culinary Tradition of the Mediterranean Diet and the Reality of Food Today
Conclusion and Action Plan
Voices from the New Food Movement
Notes
Index.

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