{"id":21728,"date":"2022-03-12T19:31:21","date_gmt":"2022-03-13T03:31:21","guid":{"rendered":"http:\/\/occupysf.net\/?p=21728"},"modified":"2022-03-12T19:31:23","modified_gmt":"2022-03-13T03:31:23","slug":"book-the-fate-of-food-what-well-eat-in-a-bigger-hotter-smarter-world","status":"publish","type":"post","link":"https:\/\/occupysf.net\/index.php\/2022\/03\/12\/book-the-fate-of-food-what-well-eat-in-a-bigger-hotter-smarter-world\/","title":{"rendered":"BOOK: \u201cTHE FATE OF FOOD: WHAT WE\u2019LL EAT IN A BIGGER, HOTTER, SMARTER WORLD\u201d"},"content":{"rendered":"\n
\"\"\/<\/figure>\n\n\n\n

The Fate of Food: What We\u2019ll Eat in a Bigger, Hotter, Smarter World<\/h1>\n\n\n\n

Amanda Little<\/a><\/h3>\n\n\n\n

In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak\u2013or better than ever?<\/strong><\/p>\n\n\n\n

\u201cIn The Fate of Food, <\/em>Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging.\u201d\u2013Elizabeth Kolbert, Pulitzer Prize-winning author of The Sixth Extinction<\/em><\/strong><\/p>\n\n\n\n

Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world\u2019s population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?<\/p>\n\n\n\n

Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia.<\/p>\n\n\n\n

The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and \u201cBig Food\u201d executives, botanists studying ancient superfoods and Kenyan farmers growing the country\u2019s first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role\u2013a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment\u2013and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all?<\/p>\n\n\n\n

Throughout her journey, Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.<\/p>\n\n\n\n

About the author<\/h3>\n\n\n\n
\"Profile<\/a><\/figure>\n\n\n\n

Amanda Little<\/a><\/h4>\n\n\n\n

Amanda Little is a professor of journalism and Writer-in-Residence at Vanderbilt University. Her reporting on energy, technology and the environment has taken her to ultra-deep oil rigs, down manholes, and inside monsoon clouds. Amanda\u2019s work has appeared in the New York Times, Wired, Rolling Stone, Vanity Fair and elsewhere. She writes, bikes, and is learning to cook and tango in Nashville, TN, where she lives with her husband and kids. More about her work at: www.amandalittle.com<\/a><\/p>\n\n\n\n

(Goodreads.com)<\/p>\n","protected":false},"excerpt":{"rendered":"

The Fate of Food: What We\u2019ll Eat in a Bigger, Hotter, Smarter World Amanda Little In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak\u2013or better than ever? \u201cIn The Fate of Food, Amanda Little takes us on… Continue reading → <\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/posts\/21728"}],"collection":[{"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/comments?post=21728"}],"version-history":[{"count":1,"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/posts\/21728\/revisions"}],"predecessor-version":[{"id":21729,"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/posts\/21728\/revisions\/21729"}],"wp:attachment":[{"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/media?parent=21728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/categories?post=21728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/occupysf.net\/index.php\/wp-json\/wp\/v2\/tags?post=21728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}