Our contemporary concerns about food range from food security to agricultural sustainability to getting dinner on the table for family and friends. This book investigates food issues as they intersect with participatory Internet culture—blogs, wikis, online photo- and video-sharing platforms, and social networks—in efforts to bring about a healthy, socially inclusive, and sustainable food future.
A college campus offers an ideal setting for exploring and practicing sustainability. Colleges and universities offer our best hope for raising awareness about the climate crisis and the dire threat it poses to the planet. They provide opportunities for both research and implementation; they have the capacity to engage students, staff, and faculty in collaborative enterprises that inspire campus transformation; they take the idea of legacy seriously. But most college and university administrations need guidance on the path to sustainability.
In colleges and universities across the United States, students, faculty, and staff are forging new paths to sustainability. From private liberal arts colleges to major research institutions to community colleges, sustainability concerns are being integrated into curricula, policies, and programs. New divisions, degree programs, and courses of study cross traditional disciplinary boundaries; Sustainability Councils become part of campus governance; and new sustainability issues link to historic social and educational missions.
Buildings are the nation’s greatest energy consumers. Forty percent of all our energy is used for heating, cooling, lighting, and powering machines and devices in buildings. And despite decades of investment in green construction technologies, residential and commercial buildings remain stubbornly energy inefficient.
Attempts by local governments to privatize water services have met with furious opposition. Activists argue that to give private companies control of the water supply is to turn water from a common resource into a marketized commodity. Moreover, to cede local power to a global corporation puts communities at the center of controversies over economic globalization.
McDonaldâ€™s promises to use only beef, coffee, fish, chicken, and cooking oil obtained from sustainable sources. Coca-Cola promises to achieve water neutrality. Unilever has set a deadline of 2020 to reach 100 percent sustainable agricultural sourcing. Walmart has pledged to become carbon neutral. Today, big-brand companies seem to be making commitments that go beyond the usual â€śgreenwashingâ€ť efforts undertaken largely for public relations purposes.
The biosphere—the Earth’s thin layer of life—dates from nearly four billion years ago, when the first simple organisms appeared. Many species have exerted enormous influence on the biosphere’s character and productivity, but none has transformed the Earth in so many ways and on such a scale as Homo sapiens. In Harvesting the Biosphere, Vaclav Smil offers an interdisciplinary and quantitative account of human claims on the biosphere’s stores of living matter, from prehistory to the present day.
“Buy local,” “buy green,” “buy organic,” “fair trade”—how effective has the ethical consumption movement been in changing market behavior? Can consumers create fair and sustainable supply chains by shopping selectively?
Can a celebrity chef find common ground with an urban community organizer? Can a maker of organic cheese and a farm worker share an agenda for improving Americaâ€™s food? In the San Francisco Bay area, unexpected alliances signal the widening concerns of diverse alternative food proponents. What began as niche preoccupations with parks, the environment, food aesthetics, and taste has become a broader and more integrated effort to achieve food democracy: agricultural sustainability, access for all to good food, fairness for workers and producers, and public health.
In a little more than a century, the Japanese diet has undergone a dramatic transformation. In 1900, a plant-based, near-subsistence diet was prevalent, with virtually no consumption of animal protein. By the beginning of the twenty-first century, Japanâ€™s consumption of meat, fish, and dairy had increased markedly (although it remained below that of high-income Western countries).