Resources in Saint Mary's Libraries
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Freegans: Diving Into the Wealth of Food Waste in America
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If capitalism is such an efficient system, why does 40 percent of all U.S. food production go to waste--while one in six people in the nation face hunger? This startling truth has stirred increasing interest and action of late, but none so radical as that of the freegans, who live on what capitalism throws away--including food culled from supermarket dumpsters. Freegans is a close look at the people in this movement, offering a broader perspective on ethical consumption and the changing nature of capitalism. Freegans object to the overconsumption and environmental degradation on which they claim our economic order depends, and they register that dissent by opting out of it, recovering, redistributing, and consuming wasted goods, from dumpster-dived food to cast-off clothes and furniture. Through several years of fieldwork and in-depth interviews with freegans in New York City, Alex Barnard has created a portrait of freegans that leads to questions about ethical consumption--like buying organic, fair trade, or vegan--and the search for effective forms of action in an era of political disillusionment. Barnard's analysis of this pressing concern reveals how waste is integrally bound up with our food system. At the same time, by showing that markets do not seamlessly translate preferences expressed at the cash register into changes in production, Freegans exposes the limits of consumer activism.
Call Number: Winona Campus Library, General Collection - Lower Level ; 339.4 B25ISBN: 9780816698110Publication Date: 2016-03-14 -
Just Eat It: A Food Waste Story
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Filmmakers and food lovers Jen and Grant dive into the issues of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on foods that would otherwise be thrown away
Call Number: Winona Campus Library DVD - Main Level ; 394.12 J962ISBN: 1941545483Publication Date: 2015 -
Wasted!: The Story of Food Waste
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Through the eyes of chef heroes like Anthony Bourdain, Dan Barber, Mario Batali, and more, audience will see how the world's most influential chefs make the most of every kind of food, transforming what most people would consider scraps into incredible dishes that create a more secure food system.
Call Number: Winona Campus Library DVD - Main Level ; 641.552 W323ISBN: 9786317094307Publication Date: 2017 -
Food Waste: Home Consumption, Material Culture, and Everyday Life
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In recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches. Using ethnographic material to explore global issues, Food Waste unearths the processes that lie behind the volume of food currently wasted by households and consumers. The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem.Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste.
Call Number: Winona Campus Library General Collection - Lower Level ; 394.12 E92ISBN: 9780857852328Publication Date: 2014-10-23 -
Our Changing Menu: Climate Change and the Foods We Love and Need
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Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action?encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Call Number: ebook; access using linkISBN: 1501754629Publication Date: 2021-04-15
Online Resources
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Food and Climate Change (UN)What we eat, and how that food is produced, affects our health but also the environment. Food needs to be grown and processed, transported, distributed, prepared, consumed, and sometimes disposed of. Each of these steps creates greenhouse gases that trap the sun’s heat and contribute to climate change. About a third of all human-caused greenhouse gas emissions is linked to food.
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Food Waste (Harvard T.H. Chan School of Public Health)Explainer on the food waste problem from Harvard's T.H. Chan School of Public Health.
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Food waste: a global problem that undermines healthy diets (UN)A lack of food, hunger and malnutrition affect every country in the world, the UN said, in an urgent appeal for action to reduce the amount of food that’s wasted.
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Food Waste Prevention (Sustainable America)Learn more about the food waste problem and take a quiz to assess your impact and get ideas for change.
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Here's How Much Food Contributes to Climate Change (Scientific American)Animal-based foods produce about twice the emissions of plant-based ones, a new comprehensive study finds
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Inside the Global Effort to Keep Perfectly Good Food Out of the Dump (New York Times)Article from the New York Times about the problem of food waste and what folks around the world are doing to help.
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How the world wastes hundreds of billions of meals in a year, in three charts (Vox)A billion meals are wasted every single day, according to a recent report from the United Nations. This article explains where and how food is wasted around the world.
