In this Book

The University of Akron Press
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summary
Interest in the food we eat and how it is produced, distributed, and consumed has grown tremendously in the last few years. Consumers are exchanging highly processed, genetically engineered, chemical-laden, and pesticide-contaminated food often associated with big agribusinesses for fresh produce grown using organic methods. The growth of farmers markets from 1,755 in 1994 to over 7,500 today, in both urban and rural areas, is just one indication that consumers are interested in knowing who produced their food and how the food was produced. This book addresses the importance of creating food systems that are sustainable by bringing together a number of experts in the fields of law, economics, nutrition and social sciences, as well as farmers and advocates. These experts share their perspectives on some of the pressing issues related to sustainable food systems and offer solutions for achieving healthy, sustainable, and equitable food systems in the future. Interest in the food we eat and how it is produced, distributed, and consumed has grown tremendously in the last few years. Consumers are exchanging highly processed, genetically engineered, chemical-laden, and pesticide-contaminated food often associated with big agribusinesses for fresh produce grown using organic methods. The growth of farmers markets from 1,755 in 1994 to over 7,500 today, in both urban and rural areas, is just one indication that consumers are interested in knowing who produced their food and how the food was produced.

Table of Contents

  1. Cover
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  1. Title Page, Copyright
  2. pp. i-iv
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  1. Contents
  2. pp. v-vi
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  1. Contributors
  2. pp. vii-viii
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  1. Foreword
  2. Oran B. Hesterman
  3. pp. ix-xviii
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  1. Preface
  2. Sarah J. Morath
  3. p. xix
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  1. Introduction
  2. Sarah J. Morath
  3. pp. 1-4
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  1. I. The Elements of Our Complicated Food System: Food, Land, and Farmers
  1. 1. Utopian Dream: A Farm Bill Linking Agriculture to Health
  2. Marion Nestle
  3. pp. 7-14
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  1. 2. Land for Food in the Twenty-First Century
  2. John Ikerd
  3. pp. 15-30
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  1. 3. The Social Sustainability of Family Farms in Local Food Systems: Issues and Policy Questions
  2. Jill K. Clark and Jeff S. Sharp
  3. pp. 31-48
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  1. 4. Achieving Social Sustainability of Food Systems for Long-Term Food Security
  2. Molly D. Anderson
  3. pp. 49-66
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  1. II. Views from Within the Food System: the Farmer, the Consumer, and the Worker
  1. 5. Community Agriculture and the Undoing of Industrial Culture
  2. Josh Slotnick
  3. pp. 69-84
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  1. 6. Consumer Access and Choice in Sustainable Food Systems
  2. Jane Kolodinsky
  3. pp. 85-104
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  1. 7. The Workers Who Feed Us: Poverty and Food Insecurity among U.S. Restaurant and Retail Workers
  2. Saru Jayaraman
  3. pp. 105-122
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  1. Part III. From Federal Policies to Local Programs: Solutions for a Sustainable Food System
  1. 8. A Call for the Law of Food, Farming, and Sustainability
  2. Susan A. Schneider
  3. pp. 125-136
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  1. 9. Informational and Structural Changes for a Sustainable Food System
  2. Jason J. Czarnezki
  3. pp. 137-168
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  1. 10. Breaking Our Chemical Addiction: A Twelve-Step Program for Getting Off the Pesticide Treadmill
  2. Mary Jane Angelo
  3. pp. 169-188
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  1. 11. Turning Deficit into Democracy: The Value of Food Policy Audits in Assessing and Transforming Local Food Systems
  2. Caitlin R. Marquis and Jill K. Clark
  3. pp. 189-204
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  1. Index
  2. pp. 205-210
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Additional Information

ISBN
9781629220116
Print ISBN
9781629220109
MARC Record
OCLC
960036396
Pages
218
Launched on MUSE
2016-10-09
Language
English
Open Access
N
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