Food Justice Chapter 3 Summary
Gottlieb, R., & Joshi, A. (2010). Food justice. Cambridge, MA: MIT Press.
In this nonfiction book, the authors’ main ideas are to: 1) advance knowledge of injustices within the food system by presenting historical facts, agricultural processes, social, cultural, and economic research and statistics, health and environmental studies, and political decisions; and 2) provide suggestions to reform the system in creating equal access to unadulterated, healthy, affordable food for everyone.
Chapter 1 provides an historical overview of food cultivation, production, and processing, examines food safety, health risks, and environmental hazards from the use of pesticides and other chemicals, and describes the horrific working conditions, slave-like …show more content…
Chapter 4 reveals biases and conflicts of interest of several U.S. government officials that have negatively impacted the food system, and discusses many political debates on federal legislation concerning farming, agriculture, chemicals used in food production, school food policy reform, and the political aspects of hunger, social programs, food accessibility, and rising food quality concerns.
Chapter 5 directly links the globalization of convenience food to globesity, other worldwide health risks, and cultural displacement through manipulative marketing schemes to promote malbouffe (junk food), and further argues that food globalization strategies exploited numerous field and factory workers, and impoverished many international farmers by monopolizing agriculture in several …show more content…
A couple of those ideas include “the Locavore diet” (p. 182) and “the eater as co-producer” concept (p. 190), both of which adopt the farm-to-table approach, which is part of the justice-oriented value chain (p. 184). The underlying objective is to promote local farming and provide fresh, nutritious, unadulterated food to the community, which can increase mental alertness, physical activity, and overall good health, while reducing diet-related illnesses, girth growth, and obesity (pp. 65, 190-191).
Additionally, the authors’ provide a more detailed outline of industrialized farming and the many forces and dangers involved in putting food on the tables of consumers, from food cultivation to distribution. Cultivation involves planting, fertilizing, and growing, which involves seeds, land, soil, fertilizer, and farm workers, but also includes GMOs, chemicals, air, water, and soil impurities, and workplace hazards. Harvesting and processing require further farm labor and factory work, which includes additional workplace hazards and
In this nonfiction book, the authors’ main ideas are to: 1) advance knowledge of injustices within the food system by presenting historical facts, agricultural processes, social, cultural, and economic research and statistics, health and environmental studies, and political decisions; and 2) provide suggestions to reform the system in creating equal access to unadulterated, healthy, affordable food for everyone.
Chapter 1 provides an historical overview of food cultivation, production, and processing, examines food safety, health risks, and environmental hazards from the use of pesticides and other chemicals, and describes the horrific working conditions, slave-like …show more content…
Chapter 4 reveals biases and conflicts of interest of several U.S. government officials that have negatively impacted the food system, and discusses many political debates on federal legislation concerning farming, agriculture, chemicals used in food production, school food policy reform, and the political aspects of hunger, social programs, food accessibility, and rising food quality concerns.
Chapter 5 directly links the globalization of convenience food to globesity, other worldwide health risks, and cultural displacement through manipulative marketing schemes to promote malbouffe (junk food), and further argues that food globalization strategies exploited numerous field and factory workers, and impoverished many international farmers by monopolizing agriculture in several …show more content…
A couple of those ideas include “the Locavore diet” (p. 182) and “the eater as co-producer” concept (p. 190), both of which adopt the farm-to-table approach, which is part of the justice-oriented value chain (p. 184). The underlying objective is to promote local farming and provide fresh, nutritious, unadulterated food to the community, which can increase mental alertness, physical activity, and overall good health, while reducing diet-related illnesses, girth growth, and obesity (pp. 65, 190-191).
Additionally, the authors’ provide a more detailed outline of industrialized farming and the many forces and dangers involved in putting food on the tables of consumers, from food cultivation to distribution. Cultivation involves planting, fertilizing, and growing, which involves seeds, land, soil, fertilizer, and farm workers, but also includes GMOs, chemicals, air, water, and soil impurities, and workplace hazards. Harvesting and processing require further farm labor and factory work, which includes additional workplace hazards and