It isn’t often that I read a review that makes me want to get up and buy a book, but I just read one of the exceptions.
Paula Crossfields’ Civil Eats review on Jill Richardson’s Recipe for America: Why Our Food System is Broken and What We Can Do to Fix It describes an intelligent and informed investigation of why sustainable food should be everyone’s priority.
Review Excerpt: “Like a handbook for the sustainable advocate in training, Recipe for America feels like a one-on-one session with a pro in the trenches. It gives the reader the tools they need to be up-to-date on the state of the food movement, the pending legislation and state of the political process as it pertains to food. So pick up a copy, and join the ranks. The good food movement needs YOU!”
This call to action is not about joining yet another “movement.” To me, its about understanding the importance and impact of our everyday food decisions, which Recipe for America appears to spell out in compelling terms, e.g.,:
Book Excerpt: “In the end, the numerous problems in our food system — pollution, human rights abuses, poor food safety, the breakdown of rural communities, the decline in our health — are hardly random. Instead, they stem from a common thread of industrialization, which occurred primarily over the second half of the twentieth century.”
The challenge of slowing, then reversing, industrial food’s death grip on American consumers becomes clear when you consider how American’s shifting calories to sustainable foods would impact bottom lines.
According to Paul Roberts in The End of Food, our food system was generating 4,000 calories per person in 2000 (expect it is even higher today), up from 3,100 calories in 1950, already more calories than what an average individual needs. People are consuming too much food, especially highly-processed types. On that point, Mr. Roberts cites that for every 100 calorie reduction in the American diet, industrial food companies will lose over $30 billion dollars per year. If we were to reset calories at 1950 levels, industrial food would lose over a quarter trillion dollars every year. Throw on top of that a recommend shift toward sustainable foods (i.e., not manufactured, highly processed foodlike substances), and you can see a double whammy of historic proportions forming.
Clearly, industrial food will not change on its own. It can’t afford to if it wants to survive as is. Therefore, America’s consumers need to follow Ms. Richardson’s sound advice to help force the necessary changes:
Review Excerpt: But the greatest barrier of all, she writes, may be the lack of recognition on the part of the government that sustainable agriculture practices are superior to industrial agriculture, and for that to change, we need public outcry.
Each one of us can get a great jump on doing that by reading Recipe for America, becoming informed and knowledgeable, and crying out for change!
In the meantime, do what you can to vote with your dollars. Buy sustainable. Buy organic. Buy local/regional.
Every Kitchen Table 