Encyclopedia of Organic, Sustainable, and Local Food »

A comprehensive compilation of entries illuminates the key trends, activities, and themes in organic, sustainable, and local food, covering consumers, organizations, farming, policies, and much more.

Library Journal

Global sales of organic products topped $23 billion in 2008 and have been growing 20 to 25 percent annually for the past decade. This volume features 150 fascinating A-to-Z entries on all aspects of organic food, from agriculture and farm worker's rights to the political ecology of food and organic wine. More than 30 photographs depict current themes in sustainable farming and organic and local food, appendixes provide report summaries and recommendations, and a bibliography lists key references for further follow-up. The encyclopedia provides a historic chronology of the years 1860–2009, with more than 40 evolutionary events and the people and organizations involved with organic and local food. Each entry includes the expertise of nearly 75 contributors in the field, which brings a diverse and interdisciplinary perspective to the social concerns, economic trends, policy influences, and ecological terms of the subject. Durham (geography & environmental resources, Southern Illinois Univ., Carbondale) is conducting research on local food networks in Ireland. BOTTOM LINE This important book encourages readers to look to the past as well as the future by getting involved in their local food community. A wonderful addition to a range of collections.—Kathleen A. Welton, Chicago

Chronology

List of Entries

Topical List of Entries

The Encyclopedia 1

Appendix 1 Report and Recommendations on Organic Farming, 1980 389

Appendix 2 Organic Foods Production Act of 1990 395

Appendix 3 US. Organic Farming Emerges in the 1990s: Adoption of Certified Systems, 2001 417

Appendix 4 Recent Growth Patterns in the US. Organic Foods Market, 2002 421

Selected Bibliography 425

Index 441