Encyclopedia of Organic, Sustainable, and Local Food

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Leslie A. Duram
ABC-CLIO, 2010 - Business & Economics - 462 pages

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.

The Encyclopedia of Organic, Sustainable, and Local Food pulls together a fascinating array of diverse, interdisciplinary topics to provide a thorough overview of our current alternative food system. With increasing attention focused on organic and local food, many people are attracted to these sustainable food choices. Yet despite its popularity, there are misconceptions and a general lack of understanding about organic and local food.

This encyclopedia illuminates social concerns, economic trends, policy influences, and ecological terms to provide a comprehensive overview. Contributions from expert authors from government agencies, research universities, and private organizations provide key information on each of these relevant topics. Eating is a basic human activity, yet many people do not know where their food comes from. This book helps readers fill the gap between the trendy and the factual.

* 150 comprehensive, A-Z entries cover all aspects of organic food and farming, local food production and consumption, and sustainable food initiatives

* A chronology of the years 1860-2009 includes over 40 events, detailing the history and evolution of organic and local food

* 30 photographs depict current themes in sustainable farming and organic/local food

* A bibliography lists key references for readers who wish to follow up on a specific theme


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About the author (2010)

Leslie A. Duram is professor and chair of the department of geography and environmental resources at Southern Illinois University, Carbondale.

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