Farm to table: the essential guide to sustainable food systems for students, professionals, and consumers
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
White River Junction, Vermont
Chelsea Green Publishing
[2016]
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Auf dem Einband: "With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions" |
| Beschreibung: | xvi, 253 Seiten 27 cm |
| ISBN: | 9781603586726 |
Internformat
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Datensatz im Suchindex
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| adam_text | CONTENTS Introduction ix B Part One: Farm ® 1. The Environmental Costs of Industrial Agriculture 1 The Green Revolution............................................................................................2 The Farm Bill............................................................................................ 5 Industrial Agriculture Operations Today.............................................................. 7 Monocultures: Crops and CAFOs......................................................................... 9 Climate Change....................................................................................................12 2. The Human Costs of Industrial Agriculture 17 Effects of Air Pollution on Workers and Communities........................................ 18 Water Security....................................................................................................... 19 Food Security...................................................................... ,.............................. 22 Genetically Modified Organisms (GMOs).......................................................... 26 Economic Impact on Farmers...............................................................................27 The Plight of Food and Farm Workers................................................................28 Who Benefits?....................................................................................................... 30 3. Beyond Monoculture: Crops 33 Threats to Biocultural Heritage........................................................................... 33
Responding to Monoculture’s Threat to Food Security...................................... 34 Farming Alternatives to Monoculture..................................................................48 Putting It All Together.......................................................................................... 60 4. Beyond CAFOs: Livestock, Dairy, and Poultry Production 61 Alternatives to CAFOs.......................................................................................... 64 Technology That Works.......................................................................................68 Right-Sized Slaughterhouses and Food Production Facilities............................. 69 5. The Future of Farming 77 Food Movements..................................................................................................77 Growing New Farmers.......................................................................................... 78 Locavore Movement.............................................................................................. 87 Farm Size and Specialization................................................................................. 88 Bringing Farmers and Chefs Together..................................................................89
и Part Two: Table и 6. Farm-to-Restaurant 93 What Is a Farm-to-ТаЫе Restaurant?.....................................................................^ Challenges Facing Farm-to-Table Restaurants........................................................97 7. Purchasing within a Farm-to-Table System 113 Defining Sustainable and Local Purchasing..........................................................115 Barriers to Sustainable and Local Purchasing........................................................H9 Options for Purchasing Farm-to-Table................................................................. 126 Purchasing Guide by Category of Product............................................................129 Transitioning to Farm-to-Table Purchasing..........................................................137 8. Green Restaurant Practices 139 Green Restaurant Certification............................................................................ 140 Water Efficiency.....................................................................................................145 Waste Reduction and Recycling............................................................................ 147 Sustainable Durable Goods and Building Materials............................................ 152 Sustainable Food.....................................................................................................152 Energy Efficiency...................................................................................................153 Chemical and Pollution
Reduction...................................................................... 155 Greenwashing........................................................................................................ 156 9. Farm-to-School: Primary and Secondary School Foodservice Programs 159 Challenges Facing School Foodservice Programs..................................................161 Farm-to-School: What It Is and What It Does......................................................163 The Three Cs of Farm-to-School...........................................................................166 Growth of Farm-to-School....................................................................................173 Challenges Facing Farm-to-School...................................................................... 176 Marketing Farm-to-School....................................................................................179 10. Farm-to-Institution: Business and Industry, College, and Plealthcare Food Service 183 Connecting Institutions to Sustainable Purchasing..............................................184 Issues, Challenges, and Successes of Sectors in Farm-to-Institution...................189 11. Marketing Farm-to-Table to the Public and to Your Staff 199 Niche Marketing........................................................................................... լցց The Seven Ps of Farm-to-Table Marketing...........................................................շօօ Acknowledgments Resources Notes Index շլց շշլ 227
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| adam_txt |
CONTENTS Introduction ix B Part One: Farm ® 1. The Environmental Costs of Industrial Agriculture 1 The Green Revolution.2 The Farm Bill. 5 Industrial Agriculture Operations Today. 7 Monocultures: Crops and CAFOs. 9 Climate Change.12 2. The Human Costs of Industrial Agriculture 17 Effects of Air Pollution on Workers and Communities. 18 Water Security. 19 Food Security. ,. 22 Genetically Modified Organisms (GMOs). 26 Economic Impact on Farmers.27 The Plight of Food and Farm Workers.28 Who Benefits?. 30 3. Beyond Monoculture: Crops 33 Threats to Biocultural Heritage. 33
Responding to Monoculture’s Threat to Food Security. 34 Farming Alternatives to Monoculture.48 Putting It All Together. 60 4. Beyond CAFOs: Livestock, Dairy, and Poultry Production 61 Alternatives to CAFOs. 64 Technology That Works.68 Right-Sized Slaughterhouses and Food Production Facilities. 69 5. The Future of Farming 77 Food Movements.77 Growing New Farmers. 78 Locavore Movement. 87 Farm Size and Specialization. 88 Bringing Farmers and Chefs Together.89
и Part Two: Table и 6. Farm-to-Restaurant 93 What Is a Farm-to-ТаЫе Restaurant?.^ Challenges Facing Farm-to-Table Restaurants.97 7. Purchasing within a Farm-to-Table System 113 Defining Sustainable and Local Purchasing.115 Barriers to Sustainable and Local Purchasing.H9 Options for Purchasing Farm-to-Table. 126 Purchasing Guide by Category of Product.129 Transitioning to Farm-to-Table Purchasing.137 8. Green Restaurant Practices 139 Green Restaurant Certification. 140 Water Efficiency.145 Waste Reduction and Recycling. 147 Sustainable Durable Goods and Building Materials. 152 Sustainable Food.152 Energy Efficiency.153 Chemical and Pollution
Reduction. 155 Greenwashing. 156 9. Farm-to-School: Primary and Secondary School Foodservice Programs 159 Challenges Facing School Foodservice Programs.161 Farm-to-School: What It Is and What It Does.163 The Three Cs of Farm-to-School.166 Growth of Farm-to-School.173 Challenges Facing Farm-to-School. 176 Marketing Farm-to-School.179 10. Farm-to-Institution: Business and Industry, College, and Plealthcare Food Service 183 Connecting Institutions to Sustainable Purchasing.184 Issues, Challenges, and Successes of Sectors in Farm-to-Institution.189 11. Marketing Farm-to-Table to the Public and to Your Staff 199 Niche Marketing. լցց The Seven Ps of Farm-to-Table Marketing.շօօ Acknowledgments Resources Notes Index շլց շշլ 227 |
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| spelling | Benjamin, Darryl 1954- Verfasser (DE-588)1258397196 aut Farm to table the essential guide to sustainable food systems for students, professionals, and consumers Darryl Benjamin and Lyndon Virkler White River Junction, Vermont Chelsea Green Publishing [2016] © 2016 xvi, 253 Seiten 27 cm txt rdacontent n rdamedia nc rdacarrier Auf dem Einband: "With information on purchasing, marketing, and employing farm-to-table principles in restaurants, schools, hospitals, and other institutions" Sustainable agriculture Food service Virkler, Lyndon 1952- Verfasser (DE-588)125839751X aut Erscheint auch als Online-Ausgabe 978-1-60358-673-3 Digitalisierung UB Bamberg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033577033&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Benjamin, Darryl 1954- Virkler, Lyndon 1952- Farm to table the essential guide to sustainable food systems for students, professionals, and consumers Sustainable agriculture Food service |
| title | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers |
| title_auth | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers |
| title_exact_search | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers |
| title_exact_search_txtP | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers |
| title_full | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers Darryl Benjamin and Lyndon Virkler |
| title_fullStr | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers Darryl Benjamin and Lyndon Virkler |
| title_full_unstemmed | Farm to table the essential guide to sustainable food systems for students, professionals, and consumers Darryl Benjamin and Lyndon Virkler |
| title_short | Farm to table |
| title_sort | farm to table the essential guide to sustainable food systems for students professionals and consumers |
| title_sub | the essential guide to sustainable food systems for students, professionals, and consumers |
| topic | Sustainable agriculture Food service |
| topic_facet | Sustainable agriculture Food service |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033577033&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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