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Chapter Overview
Chapter 1: Industrial agriculture makes food cheap, but its environmental, public-health and ethical costs are sky-high.
Chapter 2: Corn is one of the most important crops in the United States, and it's heavily subsidized by the government.
Chapter 3: To sell the excess corn farmers produce, companies add processed corn-based ingredients to food.
Chapter 4: Meat prices have been brought down by the use of monolithic mass-feeding operations called CAFOs.
Chapter 5: To keep meat cheap, CAFOs treat animals unethically and cause huge environmental and health risks.
Chapter 6: Organic food offers some benefits over conventionally produced food …
Chapter 7: … but the organic food system today is far from perfect.
Chapter 8: Management-intensive grazing is a far more natural and sustainable alternative to overproducing corn.
Chapter 9: Small, local farms provide an economically, environmentally and ethically sustainable alternative.
Description
We face an overwhelming abundance of choices when it comes to what we eat. Should you opt for the local, grass-fed beef, or save time and money with cheap chicken nuggets? Organic asparagus shipped from Argentina, or kale picked from your neighbor’s garden? The Omnivore’s Dilemma examines how food in America is produced today and what alternatives to those production methods are available.
Who Should Listen
- Anyone thinking about changing their eating habits – whether by becoming a vegetarian, switching to organic produce or trying their hand at hunting, gathering or growing their own food
- Anyone interested in sustainability, food policy or food politics