Food Routes

Food Routes
Robyn Metcalfe
RRP:
NZ$ 37.00
Our Price:
NZ$ 29.60
Paperback
h229 x 152mm - 208pg
10 Nov 2020 US
International import eta 7-19 days
9780262539524
Out Of Stock
Currently no stock in-store, stock is sourced to your order
The global food supply chain is in the midst of a transformation, and that change is cause to re-imagine a future food system that actually may look very different from our traditional practice of delivering food from farms to tables. Increasingly, farmers are also engineers, crops are grown in enclosed vertical structures, and ""clean meat"" is raised in laboratories rather than on the range. Technology and Big Data are changing not only the who and the where, but how food gets our plates- food printers, lab dishes, or from personalized in-home farms. The possibilities and consequences of a smart, interconnected food system are only now becoming visible. No more invisible supply chains; the future food system will operate transparently and faster. By understanding the history, complexity, and potential of the global food supply chain, consumers, policy makers, and the food industry can shape the future of food.
"Food Routes is an intriguing look at where our food does (and doesn' t) come from, where it will and should, and why tech is not a panacea. " - Mark Bittman, author of How to Cook Everything "A fresh, eye-opening analysis of the logistics of getting food from farm gates to consumers' plates. Metcalfe' s on-the-ground research in Asia, Europe, and the Americas brings a welcome dose of reality to the often-sloganeering world of food politics. " - Rachel Laudan, Senior Research Fellow in the Institute for Historical Studies, University of Texas at Austin; author of Cuisine and Empire: Cooking in World History
Robyn Metcalfe is founder and director of Food + City, a UT Austin-based lab that brings attention to how we feed cities now and how innovations in ag (lab-grown food? ) and transportation (drones? 3D printing? ) will transform the food supply chain as we know it. Of interest- she' s an ultramarathoner, wrote for Sunset Magazine, and has a Cordon Bleu certificate for culinary skills.
Status: Indent title, imported to order
ISBN-13: 9780262539524
Published: 10 Nov 2020
Published In: United States
Imprint: MIT Press
Publisher: MIT Press
Format: Paperback
Height: 229mm
Width: 152mm
Pages: 208

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