The key question “A Foodie’s Guide to Capitalism” asks is: “by Changing our Food System Can We Change Capitalism?”. One might also add the words “In time for our survival” if one want’s to ask a food-question with some real teeth in it.
Executive Director of the Institute for Food and Development Policy (Food First), Eric Holt-Giménez, examines the history of our food system and the basics of capitalism. The book provides a timely political-economic overview that will be useful to all engaged citizens concerned about climate justice, healthy food, and environmental justice.
“I wanted to explain the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance,” says Holt-Giménez, who has worked with peasant farmers and communities around the world to take back control of their food systems. “I began to see why diet-related disease is a global epidemic, why land for producing food is disappearing, how food production figures in to climate change, and how environmental pollution is increasing.”
A Foodie’s Guide explores past and present-day struggles to change the food system, from “voting with your fork,” to land occupations. It details the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, food cooperatives, and food aid.