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Saying No to a Farm-Free Future: The Case for an Ecological Food System and Against Manufactured Foods
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ISBN10: 1915294169
ISBN13: 9781915294166
Publisher: Chelsea Green Publishing UK
Published: Jun 29 2023
Pages: 208
Weight: 0.45
Height: 0.56 Width: 5.64 Depth: 8.49
Language: English
ISBN13: 9781915294166
Publisher: Chelsea Green Publishing UK
Published: Jun 29 2023
Pages: 208
Weight: 0.45
Height: 0.56 Width: 5.64 Depth: 8.49
Language: English
Everyone in the food business needs to read this book. . . . [A] lively and superbly written polemic.--Joel Salatin, co-founder of Polyface Farm
Named the Inc. Non-Obvious Book Awards Best Books of 2023
A defense of agroecological, small-scale farming and a robust critique of an industrialized future.
Named the Inc. Non-Obvious Book Awards Best Books of 2023
A defense of agroecological, small-scale farming and a robust critique of an industrialized future.
One of the few voices to challenge The Guardian's George Monbiot on the future of food and farming (and the restoration of nature) is academic, farmer and author of A Small Farm Future Chris Smaje. In Saying NO to a Farm-Free Future, Smaje presents his defense of small-scale farming and a robust critique of Monbiot's vision for an urban and industrialized future.
Responding to Monbiot's portrayal of an urban, high-energy, industrially manufactured food future as the answer to our current crises, and its unchallenged acceptance within the environmental discourse, Smaje was compelled to challenge Monbiot's evidence and conclusions. At the same time, Smaje presents his powerful counterargument - a low-carbon agrarian localism that puts power in the hands of local communities, not high-tech corporates. In the ongoing fight for our food future, this book will help you to understand the difference between a congenial, ecological living and a dystopian, factory-centered existence. A must-read!
Chris Smaje has laid down an indictment - as unremitting as it is undeniable - that cuts through the jargon-filled, techno-worshipping agricultural futurists who promise silver-bullet fixes for having your cake and eating it too. This brilliant and compelling book is at once hopeful and persuasive about the future of food.--Dan Barber, chef at Blue Hill and author of The Third Plate
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