Global Food

***All of the author’s proceeds from the sale of this book in 2026 will be donated to Switch, an organization in Greenville, SC that helps fight human trafficking.*** She believes caring means saying yes. He believes trust begins with a plan. Neither expects love to change the rules. Kayla Dawson knows how to care for everyone except herself. Volunteering at Hartwell’s food pantry is her chance to give back—until she finds herself clashing with Micah Reed, its rule-bound director. Micah believes every promise should be measured and kept. Kayla believes hurting people need hope now. ...

For fans of Everything Is F*cked and Against Purity: Living Ethically in Compromised Times, a book about facing the multiple crises of modernity--and hospicing modernity--with maturity, humility, and integrity. This book is not easy: it contains no quick-fix plan for a better, brighter tomorrow...

The need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practices in a huge array of different societies. His exploration takes him from cutting-edge technologies, such as new farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage, and the effects of commodification.

Global Reformation, Food Safety Regulation, Waste Reduction and Nutrition One-third of food produced for human consumption is lost or wasted globally, which if mitigated could reduce the cost of food, poverty and improve global health. The global burden of non-communicable diseases (NCDs) accounts for 36 of the 57 million deaths globally (63%) causing cardiovascular diseases, cancers, chronic respiratory diseases and diabetes. NCDs however are largely preventable by altering dietary habits and lifestyle. Nearly 1 in 4 Americans are projected to die from cancer with 1 in 3 developing some ...

In Stolen Harvest: The Hijacking of the Global Food Supply, Vandana Shiva explores the devastating effects of commercial agriculture and genetic engineering on the food we eat, the farmers who grow it, and the soil that sustains it. This prescient critique and call to action covers some of the most pressing topics of this ongoing dialogue, from the destruction of local food cultures and the privatization of plant life, to unsustainable industrial fish farming and safety concerns about corporately engineered foods.

Bloomsbury presents No Reservations by Anthony Bourdain, read by Nathan Osgood. A behind-the-scenes travel journal of the beloved chef's global adventures. More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The...

From the bestselling, award-winning author of 1491 and 1493—an incisive portrait of the two little-known twentieth-century scientists, Norman Borlaug and William Vogt, whose diametrically opposed views shaped our ideas about the environment, laying the groundwork for how people in the...

This action-packed survival guide is the ultimate outdoor companion for young explorers who want to learn how to thrive in the wild! Whether your child is camping, hiking, or just playing outside, The Wilderness Survival Handbook for Kids teaches essential life-saving skills through fun, hands-on learning. With step-by-step instructions, adventure missions, and real survival techniques, this audiobook helps build confidence, creativity, and a love for the outdoors.

A page-turning examination of how a multi-billion dollar industry creates enormous wealth and endless heartache, at a time when climate change, swings in the market, and greed are impacting fishermen’s livelihoods in new and dramatic ways. Lobster has been a phenomenal success story, with a...

This audiobook is read by the author. Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done...

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

A powerful and heartwarming exploration of cuisine in conflict zones, highlighting the heroic persistence of people struggling to protect their food culture in the face of war, genocide, and violence. War changes every part of human culture: art, education, music, politics. Why should food be...

In the heart of Portland’s vibrant food scene, Nate Carter’s food truck, Nate’s Plates, serves a secret family recipe for sloppy joes that’s more than just a meal—it’s a legacy. Struggling against rising costs and fierce competition, Nate faces the brink of failure until Elena Martinez, a seasoned entrepreneur, steps in as his mentor. With her sharp business wisdom, Nate transforms his humble food truck into an international franchise, navigating challenges from local rivalries to corporate takeovers. Nate’s Plates: From Food Truck to Global Feast is a gripping tale of grit, ...

Climate change food security risks are escalating across every agricultural region on Earth. Rising temperatures, precipitation extremes, and market volatility are combining to threaten the nutrition, livelihoods, and institutional stability of the global food system. - Understand the biophysical mechanisms through which rising temperatures and precipitation variability reduce yields of staple crops globally - Analyze how climate-driven production shocks propagate through global supply chains to amplify commodity price volatility and food access crises - Discover the range of agricultural ...

An authoritative and eye-opening history that examines how Monsanto came to have outsized influence over our food system. Monsanto, a St. Louis chemical firm that became the world’s largest maker of genetically engineered seeds, merged with German pharma-biotech giant Bayer in 2018—but its...

WINNER OF THE 2019 NAUTILUS BOOK AWARD In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak—or better than ever? “In The Fate of Food, Amanda Little takes us on a tour of the future. The...

The powerful ways the metals we need to fuel technology and energy are spawning environmental havoc, political upheaval, and rising violence — and how we can do better. An Australian millionaire’s plan to mine the ocean floor. Nigerian garbage pickers risking their lives to salvage e-waste...

Step Away from the Corporate Grocery Aisle and Uncover the Ancient, Global History of the Toppings That Built Civilization. We treat condiments as minor afterthoughts—cheap toppings squeezed from plastic bottles to mask the flavor of our meals. But before these sauces were industrialized into high-fructose corn syrup and chemical stabilizers, they were the actual drivers of global empire, maritime exploration, and biological preservation. A Captivating Journey Through Global Taste, Trade, and Culinary Fermentation. In this compelling, narrative food history, you will travel from the ...

This new book “Organics in the global food chain” is a long overdue scholarly treatment of organic food in its many derivations. It provides a multifaceted view of the obscure but growing concept of organic food in our food chain. Today’s society has a greater appreciation of quality in what we eat and consume including a greater appreciation of sustainability, food security and the other attributes which food should provide society. This book explores the origins and drivers of organic food and opens up this sector to greater scrutiny and debate on the worthiness of organic food as ...

The Economics of Fast Food: Supply Chains, Labor, Marketing, Psychology, and the Making of Modern Food Culture explains how a quick, inexpensive meal became the product of a highly organized economic system. Fast food is not just about cooking and selling burgers. It depends on franchising, commercial real estate, tightly managed supply chains, standardized kitchen design, low-cost labor, and marketing techniques built to increase frequency, spending, and habit. This book shows how the industry grew from local stands and drive-ins into a model copied across retail, logistics, and service ...