National Network for Equitable Library Service

Saviez-vous que si le gaspillage alimentaire était un pays, il serait le troisième plus gros producteur de gaz à effet de serre, après la Chine et les États-Unis? Ayant des impacts écologiques, sociaux et économiques désormais avérés, le gaspillage alimentaire est un enjeu collectif sur lequel on peut tous agir dès aujourd'hui. Que faire avec une carotte un peu flétrie, un fruit moche ou trop mûr?

For decades, the name Labatt was synonymous with beer in Canada, but no longer. Brewed in the North traces the birth, growth, and demise of one of the nation's oldest and most successful breweries. Opening a window into Canada's complicated relationship with beer, Matthew Bellamy examines the strategic decisions taken by a long line of Labatt family members and professional managers from the 1840s, when John Kinder Labatt entered the business of brewing in the Upper Canadian town of London, to the globalization of the industry in the 1990s.

The distribution of food played a considerable yet largely unrecognized role in the economic history of Victorian and Edwardian Britain. In the midst of rapid urbanization and industrialization, retail competition intensified and the channels by which food made it to the market became vital to the country's economic success. Illustrating the pivotal importance of food distribution in Britain between 1830 and 1914, The Social Cost of Cheap Food argues that labour exploitation in the distribution system was the key to cheap food.

The bastard step-child of Milton Friedman and Anthony Bourdain, Socialism Sucks is a bar-crawl through former, current, and wannabe socialist countries around the world. Free-market economists Robert Lawson and Benjamin Powell travel to countries like Venezuela, Cuba, Russia, and Sweden to investigate the dangers and idiocies of socialism - while drinking a lot of beer.

With modern healthy diets constantly flip-flopping on what foods to eat and focusing on restricting calories, individuals can be left confused, defeated, and unsatisfied. This new book from acclaimed macrobiotic health and nutritional experts Denny and Susan Waxman leaves all negativity behind and brings to light a positive outlook on building one healthy habit at a time. Listeners will find healthy living easier than ever by learning how to apply these principles into a broad range of modern lifestyles and by being able to do so at their own pace.

James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City.

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. 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.

A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits.

Part memoir, part manifesto, in Eat Like a Fish Bren Smith-a former commercial fisherman turned restorative ocean farmer-shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture, and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!).

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. "This is the rare case of an amazing writer living an amazing life."-Ann Patchett When Conde Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss.