The Atlas of Food
Who Eats What, Where and Why
2nd Edition
Published on 25. September 2008
Book
Paperback/Softback
128 pages
978-1-84407-499-0 (ISBN)
Description
Now completely updated, this award-winning atlas maps every link of the food chain, from farming, production and retail to the food on our plates. It also investigates how, in an era of new technologies, globalized food trade and even plentiful supply, millions remain hungry. Topics include:
Prices and Shortages
Malnutrition
Dietary Changes and Increasing Obesity
Climate Change Impacts
Industrial Farming
Live Animal Trade
GM Crops
Fertilizers and Pesticides
Organic Farming
Land Rights
Trade Justice
Fast Food and Additives
Prices and Shortages
Malnutrition
Dietary Changes and Increasing Obesity
Climate Change Impacts
Industrial Farming
Live Animal Trade
GM Crops
Fertilizers and Pesticides
Organic Farming
Land Rights
Trade Justice
Fast Food and Additives
Reviews / Votes
Impressive and far-ranging, an extremely useful and comprehensive, if disturbing, read.' Financial Times'Fascinating and comprehensive.' New Agriculturist
'This splendid presentation of deeply worrying data and trends should be a wake-up call.' Times Higher Education Supplement
'An extraordinarily clear basis for understanding the underlying issues, this vital study clearly shows how threatened the security of the food supply chain has become in a globally interconnected world.' Ecologist
'A unique and easily accessible insight into the way our world food system works. This splendid presentation of deeply worrying data and trends should be a wake-up call.' Times Higher Education Supplement
'A remarkable book that reveals with devastating clarity the bizarre way the world feeds itself. The quest to find out just what's happening to our food is no longer a journey without maps.' The Food Programme, BBC Radio 4
'A fascinating book which gives global perspective on food and its production and supply... extremely well illustrated with maps and graphs.' Nutrition and Food Science
'The Atlas of Food provides an authoritative account of the food chain.' Food Manufacture
'This is a terrific resource for those who want to know all about how the world feeds itseld, who produces what and where it goes. A comprehensive study.' Health Food Business
More details
Series
Edition
2nd New edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Edition type
New edition
Dimensions
Height: 248 mm
Width: 189 mm
Weight
364 gr
ISBN-13
978-1-84407-499-0 (9781844074990)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2017
2nd Edition
Routledge
€215.77
The article will not be published
Persons
Erik Millstone is Professor of Science Policy at the University of Sussex, UK. He has been working on food-related issues since the mid-1970s and is the author of Food Additives; Additives: A Guide for Everyone; Our Genetic Future; Lead and Public Health and BSE: Risk, Science and Governance, as well as numerous journal and magazine articles on the politics of food and health. He is currently working on a project concerned with reconciling improved food production for poor farmers in developing countries with environmental sustainability, as part of the STEPs centre.
Tim Lang is Professor of Food Policy at City University's Centre for Food Policy in London. He studies how policy affects the shape of the food supply chain, what people eat, and the societal, health, and environmental outcomes. He is a Fellow of the Faculty of Public Health, a Vice-President of the Chartered Institute of Environmental Health and a regular consultant to the World Health Organization and other governmental and non-governmental public bodies. Since 2006, he has been Land Use and Natural Resources Commissioner on the UK Government's Sustainable Development Commission. He is co-author of Food Wars and The Unmanageable Consumer, and is widely credited as coining the term 'food miles'.
Tim Lang is Professor of Food Policy at City University's Centre for Food Policy in London. He studies how policy affects the shape of the food supply chain, what people eat, and the societal, health, and environmental outcomes. He is a Fellow of the Faculty of Public Health, a Vice-President of the Chartered Institute of Environmental Health and a regular consultant to the World Health Organization and other governmental and non-governmental public bodies. Since 2006, he has been Land Use and Natural Resources Commissioner on the UK Government's Sustainable Development Commission. He is co-author of Food Wars and The Unmanageable Consumer, and is widely credited as coining the term 'food miles'.
Content
Introduction Part 1: Contemporary Challenges Current Concerns Feeding the World Unequal Distribution Environmental Challenges Water Pressure Nutritional Deficiencies Over-Nutrition Contamination Part 2: Farming Mechanization Industrial Livestock Production Animal Feed Animal Diseases Agricultural R&D Genetically Modified Crops Pesticides Fertilizers Working the Land Land Ownership Urban Farming Fishing and Aquaculture Agricultural Biodiversity Organic Farming Greenhouse Gases Part 3: Trade - Trade Flows Live Animal Transport Subsidized Trade Trade Disputes Trade Dependency Fair Trade Part 4: Processing, Retailing and Consumption Staple Foods Changing Diets Processing Giants Retail Power Organic Food Food Additives Eating Out Fast Food Alcohol Advertising and Marketing Citizens Bite Back Part 5: Data Tables Agriculture Consumption