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

Regrettably, McDonald’s decision not to buy new potato varieties (GM and non-GM alike) has led producers to withdraw Bt varieties from their inventories.

energy needed to produce meat is so high that if the average meat eater in Australia reduced his or her meat consumption by half, the saved energy would be enough to run that household for an entire month.

storage systems that are energy-efficient, and sustainable home kitchens and cooking habits. We should also support agricultural practices that reduce land dedicated to food production (while increasing yield and fostering wilderness preservation), recycle safe agricultural waste back into the land, and reduce the number of farm animals clogging ag

politics and anticorporate angst as on the realistic achievement of a more sensible system of food production.

Grains produce between 1.5 and 2.5 food calories for every calorie of fossil fuel burned.

the benefits that accrue from eating a steady diet of fruits and vegetables far outweigh the detriments of consuming trace amounts of mildly toxic pesticides sprayed upon them.

livestock are the cause of 18 percent of all global warming.

advocate for changes that would help develop a sound twenty-first-century food system, one in which our collective choices might actually matter.

Fleshing out this argument requires doing four things. First I’ll chart the rise and triumph of the food-mile trend and then explain why it is, paradoxically, only a minor link in the complex chain of food production. Next I’ll speculate on the underlying reasons for the concept’s popularity, highlighting the political motivations empowering our cu