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Chapter Overview
Chapter 1: AudiobookHub Recommendation
Chapter 2: To sustain the planet, our eating habits need reform—and chefs can lead.
Chapter 3: Modern wheat is a prime example of how crops have changed dramatically over the past century.
Chapter 4: Monoculture gravely harms soil quality and undermines the overall resilience of ecosystems.
Chapter 5: Depleted soil produces food with less flavor and fewer nutrients — which is very harmful to our health.
Chapter 6: Despite industrial meat production, we consume less of each animal than ever before.
Chapter 7: The Spanish dehesa: a biodiverse culture producing some of the very best food in the world.
Chapter 8: Agriculture and fishing have drained the ocean of fish.
Chapter 9: Conventional fish farms are harmful to the environment, but alternatives do exist.
Chapter 10: It all starts with seeds: they hold the key to the future of our food.
Chapter 11: Food production shapes what we eat, so let’s examine together the menu of the future.
Description
The Third Plate (2014) is about food: the way we cook it, eat it, produce it and the ways in which all these things are intertwined. Barber examines the dangers of monocultures and presents a powerful argument for sustainable food. He not only explains how we can go about making food more sustainable, but how we can make it even more delicious, too.
Who Should Listen
- Anyone interested in the future of our food
- People who care about the environment and sustainable cuisine