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Elise McDonough

Sustainable Food

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Wondering whether it’s worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market.

This down-to-earth, casual guide—small enough to be slipped into your pocket—answers these and other questions for the shopper:

What are the differences among organic, local, fair-trade, free-range, naturally raised, and biodynamic foods?
How affordable is it to subscribe to a CSA farm—and what are the advantages?
Is it better to choose wild Alaskan salmon at $18.99, or the Chilean farmed fish at $11.99?
What cooking oils can be sustainably sourced?
How can a food co-op increase access to, and affordability of, healthier, Earth-friendly foods?
Where can you find sustainably produced sugar, and are there any local replacements for sweeteners from faraway lands?
What do the distinctions between shade-grown and trellised coffee mean?
Is shark okay to eat? How about mackerel?
Why is the war on plastic bags so important?

Sustainable eating just got easier.
Consumer GuidesFood Content GuidesHealth & FitnessDiet & NutritionReference
This book is currently unavailable
118 printed pages
Original publication
2009
Publication year
2009

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  • Olya Shuralevahas quoted6 years ago
    anything labeled “100% Organic” must contain less than 5 percent nonorganic material, while the “organic” label mandates at least 90 percent organic ingredients, and “Made with Organic Ingredients” requires 70 percent organic ingredients
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    • Olya Shuralevahas quoted6 years ago
      Organic foods, including fruits, vegetables, grains, meat, milk, and cheeses, have been produced without the use of chemical pesticides or synthetic fertilizers. Removing these largely petroleum-based inputs from the food chain fights global warming, reverses soil degradation, and produces healthier, more sustainable foods.
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      • Oleksandr Suprunetshas quoted8 years ago
        According to the USDA, anything labeled “100% Organic” must contain less than 5 percent nonorganic material, while the “organic” label mandates at least 90 percent organic ingredients, and “Made with Organic Ingredients” requires 70 percent organic ingredients.
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