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Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly

Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
Author: James E. McWilliams
ISBN 13: 9780316033756
ISBN 10: 316033758
Edition: Reprint
Publisher: Back Bay Books
Publication Date: 2010-06-09
Format: Paperback
Pages: 288
List Price: $16.00

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you?

JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein.

Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

Publishers Weekly

Eager to dispel the mythology surrounding local and organic foods, historian McWilliams (A Revolution in Eating) outlines the shortcomings of contemporary ideology regarding "food miles" and offers a series of prescriptive ideas for a more just, environmentally sustainable food system. The rational and data-driven argument-presented with chatty asides-tackles the conventional wisdom about transportation, aquaculture, and genetic engineering. McWilliams urges concerned consumers to move beyond the false dichotomies that have come to characterize the debate-global vs. local, abundant vs. deficient, organic vs. conventional-and imagine a middle ground within the existing system, even if it runs the risk of "selling the sustainable soul." He presents thought-provoking ideas about food reform, sulfur fertilizers, and eating meat. At times, McWilliams shortchanges his own arguments by failing to disclose the financial or institutional backing of his sources (including various talking heads, esoteric-sounding think tanks, and scientific journals), leaving readers to comb extensive footnotes and web links to determine how the evidence stacks up. McWilliams's perspective acts as a welcome foil to folksy, romanticized notions of the food revolution, using sound rhetoric and research to synthesize an examination fit for anyone who takes seriously the debate over a sustainable food system.
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