Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.

This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.

For nearly fifty years, Sara Somers suffered from untreated food addiction. In this brutally honest and intimate memoir, Somers offers readers an inside view of a food addict’s mind, showcasing her experiences of obsessive cravings, compulsivity, and powerlessness regarding food. Saving Sara chronicles Somers’s addiction from childhood to adulthood, beginning with abnormal eating as a nine-year-old. As her addiction progresses in young adulthood, she becomes isolated, masking her shame and self-hatred with drugs and alcohol. Time and again, she rationalizes why this time will be different, only to have her physical cravings lead to ever-worse binges, to see her promises of doing things differently next time broken, and to experience the amnesia that she—like every addict—experiences when her obsession sets in again. Even after Somers is introduced to the solution that will eventually end up saving her, the strength of her addiction won’t allow her to accept her disease. Twenty-six more years pass until she finally crawls on hands and knees back to that solution, and learns to live life on life’s terms. A raw account of Somers’s decades-long journey, Saving Sara underscores the challenges faced by food addicts of any age—and the hope that exists for them all.

Citing overwhelming medical evidence previously downplayed by powerful lobby groups, Dr. Barnard reveals why a diet based on the new four food groups (grains, legumes, vegetables, and fruits) will sharply decrease the risk of cancer and heart disease and dramatically increase life expectancy. He also unveils a 21-day program for a smooth transition to the new way of eating healthfully. Line drawings.

An Inconvenient Truth with recipes: a fresh, beautifully designed cookbook with valuable resources for environmentally friendly, healthy, plant-based dishes.