Year 10, Book 29

29. The Third Plate: Field Notes on the Future of Food by Dan Barber

I read this book for one of my book clubs. Chef Dan Barber looks at the future of eating and how we need to move on to the third plate, which focuses more on vegetables with only a small bit of meat to support them in order to provide a healthier and more sustainable food ecosystem. Essentially it’s a twist on the trend of books and restaurants based on farm-to-table dining. He visits various farms and farmers who are creating more sustainable agriculture in a way that is less limited than the idea of people shopping at farmers’ markets, which seem to dominate in the farm-to-table discussions. Although I agree that we need a better, healthier, and more sustainable agricultural ecosystem I’m not sure his ideas are really any more capable of providing a real solution on a global or even country-wide scale than traditional farm-to-table plans are. It was an interesting read nonetheless though. If you enjoy books about this subject area or food writing in general I would recommend it. I give it a 7 out of 10.

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