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2018 | Book

Food for All Read chapter Read first chapter

Nourished Planet

Sustainability in the Global Food System

Author: Barilla Center for Food and Nutrition

Editor: Danielle Nierenberg

Publisher: Island Press/Center for Resource Economics

Part of: Springer Professional "Wirtschaft+Technik" , Springer Professional "Technik" , Springer Professional "Wirtschaft"

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About this book

Mangos from India, pasta from Italy, coffee from Colombia: Every day, we are nourished by a global food system that relies on our planet remaining verdant and productive. But current practices are undermining both human and environmental health, resulting in the paradoxes of obesity paired with malnutrition, crops used for animal feed and biofuels while people go hungry, and more than thirty percent of food being wasted when it could feed the 795 million malnourished worldwide.

In Nourished Planet, the Barilla Center for Food & Nutrition offers a global plan for feeding ourselves sustainably. Drawing on the diverse experiences of renowned international experts, the book offers a truly planetary perspective. Essays and interviews showcase Hans Herren, Vandana Shiva, Alexander Mueller, and Pavan Suhkdev, among many others.

Together, these experts plot a map towards food for all, food for sustainable growth, food for health, and food for culture. With these ingredients, we can nourish our planet and ourselves.

Table of Contents

Frontmatter
Chapter 1. Food for All
Abstract
In Chipata, Zambia, a revolution is taking place. The organization Zasaka is getting farmers in that southern African country access to corn grinders, nut shellers, solar lights, and water pumps. Although these technologies might not seem revolutionary, they are producing game-changing results, helping Zambian farmers increase their incomes, prevent food loss and waste, and reduce their load of backbreaking manual labor. But Zasaka is doing more than helping farmers become more prosperous; it is showing the country’s young people how farming can be an opportunity, something they want to do, not something they feel forced to do simply because they have no other options.
Barilla Center for Food and Nutrition, Danielle Nierenberg
Chapter 2. Food for Sustainable Growth
Abstract
Eaters and farmers are beginning to understand that the actions they take today can have long-lasting effects—both positive and negative—on a variety of social, economic, and environmental levels. A successful sustainable food system, one that not only meets the food needs of the population but also promotes public health and protects future generations, is paramount to ensuring a future for everyone, including young and old, rich and poor, farmers and eaters, policymakers and investors.
Barilla Center for Food and Nutrition, Danielle Nierenberg
Chapter 3. Food for Health
Abstract
Good health requires healthy, nutrient-rich food, and a nutritious diet requires a team effort. Parents, children, public health practitioners, food producers, policymakers, retailers, funders and donors, and research institutions all play important roles.
Barilla Center for Food and Nutrition, Danielle Nierenberg
Chapter 4. Food for Culture
Abstract
The culture of how, why, and what we eat is complex and varied, changing from country to country, region to region, village to village, and even household to household.
Barilla Center for Food and Nutrition, Danielle Nierenberg
Backmatter
Metadata
Title
Nourished Planet
Author
Barilla Center for Food and Nutrition
Editor
Danielle Nierenberg
Copyright Year
2018
Publisher
Island Press/Center for Resource Economics
Electronic ISBN
978-1-61091-895-4
Print ISBN
978-1-61091-986-9
DOI
https://doi.org/10.5822/978-1-61091-895-4