From farm to fork : perspectives on growing sustainable food systems in the twenty-first century /
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| Edition: | First edition. |
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| Imprint: | Akron, Ohio : University of Akron Press, 2016. ©2016 |
| Description: | 1 online resource (xvii, 210 pages) |
| Language: | English |
| Series: | & law legal thought across disciplines & Law. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11407327 |
| 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. |
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| Physical Description: | 1 online resource (xvii, 210 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781629220116 1629220116 9781629220109 1629220108 9781629220123 |