During the recent decade or more, thousands of the “irate minority” (urban farmers, locavores, small organic farmers, co-op growers, independent organic grocers, local restaurateurs, non-for profits) began challenging the food system in many different ways. The spur of urban farms began well before Dickson had written his book, but somehow they have not been able to make a real dent in the hyper-centralized food system. Coincidentally, the market has spoken as well. When consumers became more educated about their food choices and began demanding better, healthier and fresher food, local grocers and restaurants responded to growing demand by providing what is left of the local food to fork. Many good food activists and promoters have been searching for an economically sustainable solution to developing a healthy, thriving local-urban food system.
|By: Paul Hardej Sunday September 29, 2013 1:59 pm|
|By: Lisa Derrick Sunday August 4, 2013 12:45 pm|
There are way more bugs than people on earth (and way more microbes in our body than human cells, but that’s another story). Bugs and grubs are protein rich and plentiful, and use far fewer resources to produce protein than say, an Angus steer.
|By: Martin Melaver Sunday August 9, 2009 2:00 pm|
While the books on business and sustainability have mushroomed into a cottage industry, there’s just a handful of writings that elegantly weave a book’s theme or thesis into the very fabric of the writing itself. Leigh Stringer’s The Green Workplace fits well into this small club.
The evolution of The Green Workplace is a story in and of itself. Beginning as a blog site written by a small group of contributors (www.TheGreenWorkplace.com), the blog quickly took on a life of its own, with a growing list of topics, research, Web 2.0 style pooling and refinement of information taken on by the public at large (see p. 127 for a synopsis of this process). The result is a book whose very DNA is sustainability, epitomizing: