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Full Description
There is an almost universal recognition that modern agri-food supply chains are unsustainable. They are seen as both contributing to and vulnerable to climate change, too reliant on environmentally-damaging synthetic inputs, as undermining biodiversity, generating significant losses and waste and failing to deliver the nutritious food required for a healthy, balanced diet.
This book traces the evolution of the current global food production system and reviews competing approaches to achieving more sustainable production, starting with 'neo-productivist' and 'reformist' approaches which promote new technologies as a way forward, such as genetic modification, vertical farming and synthetic foods (plant-based meat alternatives and cultured meat).
The book also considers the pros and cons of 'progressive' approaches, such as regenerative and organic agriculture, as well as the more radical solutions which seek to achieve a more fundamental reform of the food system.
Contents
Part 1 The global food system
1.Emergence of the global food system
2.Trouble at t'mill
3.Drivers and outcomes of change
Part 2 Competing paradigms of food production
4.Neo-productivist food systems
5.Reformist food systems
6.Progressive food systems
7.Radical food systems
Part 3 The golden chalice of sustainability and the evolution of food systems
8.The golden chalice of sustainability
9.Food system evolution
