TY  - BOOK
AU  - Morath,Sarah
TI  - From farm to fork: perspectives on growing sustainable food systems in the twenty-first century 
T2  - & law legal thought across disciplines
SN  - 9781629220116
AV  - HD9005 .F756 2016
U1  - 338.10973 23
PY  - 2016///
CY  - Akron, Ohio
PB  - University of Akron Press
KW  - Food supply
KW  - Environmental aspects
KW  - United States
KW  - Agriculture
KW  - Sustainable agriculture
KW  - Aspect de l'environnement
KW  - États-Unis
KW  - Agriculture durable
KW  - BUSINESS & ECONOMICS
KW  - Industries
KW  - General
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index; Cover; Copyright; Contents; Contributors; Foreword; Preface; Introduction; Part I: The Elements of Our Complicated Food System: Food, Land, and Farmers; 1. Utopian Dream: A Farm Bill Linking Agriculture to Health; 2. Land for Food in the Twenty-First Century; 3. The Social Sustainability of Family Farms in Local Food Systems: Issues and Policy Questions; 4. Achieving Social Sustainability of Food Systems for Long-Term Food Security; Part II: Views from Within the Food System: The Farmer, the Consumer, and the Worker; 5. Community Agriculture and the Undoing of Industrial Culture; 6. Consumer Access and Choice in Sustainable Food Systems7. The Workers Who Feed Us: Poverty and Food Insecurity among U.S. Restaurant and Retail Workers; Part III: From Federal Policies to Local Programs: Solutions for A Sustainable Food System; 8. A Call for the Law of Food, Farming, and Sustainability; 9. Informational and Structural Changes for a Sustainable Food System; 10. Breaking Our Chemical Addiction: A Twelve-Step Program for Getting Off the Pesticide Treadmill; 11. Turning Deficit into Democracy: The Value of Food Policy Audits in Assessing and Transforming Local Food Systems
N2  - "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, and pesticide-contaminated food for fresh produce grown using organic methods. For example, in both urban and rural areas, the number of farmers markets has grown from 1,755 in 1994 to 8,200 in 2014. This change is just one indication consumers are interested in knowing who produced their food and how it 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 pressing issues related to sustainable food systems and offer solutions for achieving healthy, sustainable, and equitable food systems in the future."--Page [4] cover
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1410382
ER  -