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Encyclopedia of Organic, Sustainable, and Local Foodby Leslie A Duram
Synopses & Reviews
In 2009 First Lady Michelle Obama established an organic vegetable garden at the White House, reflecting the impact and popularity of the “green” food movement at even the highest levels. Global sales of organic products topped $23 billion in 2008 and have been growing 20 to 25 percent annually for the past decade.
The Encyclopedia of Organic, Sustainable, and Local Food pulls together a fascinating array of diverse, interdisciplinary topics to provide a thorough overview of our current alternative food system. With increasing attention focused on organic and local food, many people are attracted to these sustainable food choices. This encyclopedia explores social concerns, economic trends, policy influences, and ecological terms in a single, comprehensive volume.
The Encyclopedia of Organic, Sustainable, and Local Food features
• More than 140 comprehensive, A-to-Z entries covering all aspects of organic food and farming, local food production and consumption, and sustainable food initiatives
• A chronology of the years 1860-2009 detailing the history and evolution of organic and local food, including more than forty events
• Twenty-six photographs depicting current themes in sustainable farming and organic/local food
• A bibliography listing key references for readers who wish to further investigate a specific theme
About the Author
Leslie A. Duram is a professor and chair of the Department of Geography and Environmental Resources at Southern Illinois University-Carbondale. She is the author of Good Growing: Why Organic Farming Works, available in a Bison Books edition, as well as numerous research articles.
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