The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, by Amanda Little
In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak - or better than ever?
Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world’s population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?
Amanda Little spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia.
Through her interviews and adventures with farmers, scientists, activists, and engineers, she tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale.