The atlas of food

by Erik Millstone

This work maps every link of the food chain, from farming, production and retail to the food on our plates. It also investigates how, in an era of new technologies, globalized food trade and even plentiful supply, millions remain hungry. What we eat, where we eat, and how we eat: these questions were explored in the first edition published in 2002. Now in its second edition, it provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation, contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade, it offers an overview of today's food and farming concerns. The authors argue that human progress depends on resolving global inequality and creating a more sustainable food production system.