Farm to table
Subtitle: the essential guide to sustainable food systems for students, professionals, and consumers
By: Darryl Benjamin and Lyndon Virkler
Contributors: Virkler, Lyndon, 1952- author
Published: 2016
Language: eng
Number of pages: 253
ISBN-13: 9781603586726
Subjects: Food service; Sustainable agriculture
Description: In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore both the roots of our current, corporate food system malaise, and the response by small farmers, food co-ops, chefs and restaurateurs, institutions, and many more, to replace the status quo with something more healthy, fair, just, and delicious.  Today's consumers are demanding increase accountability from food growers and purveyors.  Farm to Table illuminates the best practices and strategies for schools, restaurants, healthcare facilities, and other businesses and institutions, to partner with local farmers and food producers, from purchasing to marketing.  Readers will also learn about the various alternative techniques that farms are employing - from permaculture to rotation-intensive grazing - to produce better tasting and more nutritious food, restore environmental health, and meet consumer demand.  A one-of-a-kind resource, Farm to Table shows how to integrate truly sustainable principles into every juncture of our evolving food system.--COVER.
Notes: Includes bibliographical references and index.
Table of contents: title: The environmental costs of industrial agriculture; title: The human costs of industrial agriculture; title: Beyond monoculture: crops; title: Beyond CAFOs: livestock, dairy, and poultry production; title: The future of farming; title: Farm-to-restaurant; title: Purchasing within a farm-to-table system; title: Green restaurant practices; title: Farm-to-school: primary and secondary school foodservice programs; title: Farm-to-institution: business and industry, college, and healthcare food service; title: Marketing farm-to-table to the public and to your staff.