We're delighted to welcome Amanda Little to the Book Stall to talk about her new book, The Fate of Food. In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together dispatches from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change. This event is free and open to the public. We ask that you buy your copy of The Fate of Food from the Book Stall if you enter the book-signing queue. Can't make it to the event? Call us at 847-446-8880; we are happy to arrange a signed copy for you.
Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?
Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote-control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia. The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and "Big Food" executives, botanists studying ancient superfoods and Kenyan farmers growing the country's first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role--a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment--and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all?
Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.
Amanda Little is a professor of journalism and Writer-in-Residence at Vanderbilt University. Her reporting on energy, technology, and the environment has taken her to ultra-deep oil rigs, down manholes, and inside monsoon clouds. Little's work has appeared in publications ranging from The New York Times and The Washington Post toWired, Rolling Stone, and Bloomberg Businessweek. She writes, bikes, and is learning to cook and tango in Nashville, Tennessee, where she lives with her husband and kids.
In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change.