Innovation opportunities on the path between farmer and table asks the question- How does food, local or imported, slow or fast, nutritious or unhealthy, industrial or small scale, get to our plate?
Acknowledgments
Introduction
1Our Food Supply Chain at a Glance
2Food Roots
3Everything in the Middle
4Food Routes
5Food Tracks
6The Future
Notes
Index
Robyn Metcalfe, a food historian and food futurist, is a Lecturer and Research Scholar at the University of Texas at Austin and Director of Food+City.
"Food Routes is an intriguing look at where our food does (and
doesn't) come from, where it will and should, and why tech is not a
panacea." – Mark Bittman, author of How to Cook Everything
"A fresh, eye-opening analysis of the logistics of getting food
from farm gates to consumers’ plates. Metcalfe's on-the-ground
research in Asia, Europe, and the Americas brings a welcome dose of
reality to the often-sloganeering world of food politics." – Rachel
Laudan, Senior Research Fellow in the Institute for Historical
Studies, University of Texas at Austin; author of Cuisine and
Empire: Cooking in World History
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