Our diets are going to change dramatically as global warming affects
growing seasons and the availability of different foods around the
world. Meanwhile, our foodways are among the biggest contributors to
greenhouse gas emissions.
To address these challenges Food in a Changing Climate demands we look
beyond our plates to the roots of inequity in our food systems. It
presents an unashamedly political agenda for 'deep adaptation', focused
on the rejuvenation and strengthening of local and regional food systems
that have been steadily eroded in the name of economic efficiency. The
colonial origins of fossil-fuel based food production and trade persist
in the marginalisation of farmers, food workers, and fishers in a
corporatized food system that promotes the exploitation of the
environment, excess production, and hyper-consumerism. These factors
contribute to climate change, poverty, and health inequities on a global
scale. Drawing on case studies from around the world, this book
illustrates how the commodification of food has made us particularly
vulnerable to climate change, extreme weather events, and pandemics such
as COVID19. These shocks reveal the danger of our reliance on
increasingly complex supply chains - dominated by a decreasing number of
mega-companies - for our food security.
The unsustainability of the way we produce and eat food is clear. It has
been for a long time. Food in a Changing Climate explores how we can
cultivate resilient communities through the just application of new
technologies, the recovery of traditional knowledges, and by building
diversity to protect the livelihoods of food producers everywhere.
