A new model for food production suggests we’ll be growing more of what we eat, right where most of us live: in the city
By Lloyd Alter
Michael Pollan famously distilled his recommendations for a modern diet down to seven words: “Eat food. Not too much. Mostly plants.” Contrary to his prescription, delivered succinctly in his latest book, Food Rules: An Eater’s Manual, our current food system excels at delivering manufactured products in supersized portions, mostly corn, fat and meat. Our industrialized global food system is totally reliant on fossil fuels for transportation and for the production of fertilizers. What we eat here is mostly grown way over there, and sometimes the underlying logic defies justification.
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