The third plate : field notes on the future of food / Dan Barber.
Publication details: London : Little, Brown, 2014.Description: 486 pages : illustrations ; 24 cmISBN:- 9781408706503
- 641.302 23
- 338.1 23
Item type | Home library | Collection | Call number | Status | Date due | Barcode | Item reserves | |
---|---|---|---|---|---|---|---|---|
Book | Melbourne Athenaeum Library | Non-Fiction | 641.302 BAR | Available | 058611 |
Includes bibliographical references and index.
Soil -- Land -- Sea -- Seed.
The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.