In A Foodies Guide To Capitalism, Executive Director of the Institute for Food and Development Policy (Food First), Eric Holt-Giménez, provides a timely political-and economic overview of the history of our food system, the basics of capitalism and the nexus between 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 potentials and obstacles facing organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, food cooperatives, and food aid.