Food Routes : Growing Bananas in Iceland and Other Tales From the Logistics of Eating

"Media attention to food features inventive and charismatic chefs, the rise of farmer's markets and of food deserts, GMO controversies, the power of culture in cuisine, diet fads, and so on. But how does food, be it industrial or small scale, local or international, nutritious or unhealthy get to our plate? This book shows us how. Stories that inform us about how food moves from the producer to the consumer are only just appearing and are timely relative to the developments in food distribution. Without understanding the complex and adaptive global food supply chain, consumers, policy makers, and the food industry fail to appreciate the full range of opportunities for innovation. Farmers are increasingly engineers, farms are becoming enclosed vertical structures or laboratories with no plant or animal in sight. Food may arrive on our plates from food printers, lab dishes, or from our very own farms that produce personalized food in our homes. The possibilities and consequences are only now becoming visible. No more an invisible supply chain, the future food system will operate transparently and faster. This is a global story, one that centers on urban centers, connected by a network and infrastructure that includes roads, storage facilities, waterways, ports, highways, and airfreight hubs. These stories also reveal a shift in the way we can think about supplying the global population with food in the future. Could it be that the world already produces enough food for the world now and will continue to do so in the future ... and that the critical problem to solve is one of distribution? Could it be that our food will become information, data that will uproot our food system and transplant it into a faster, fresher supply chain that feeds our growing urban populations?"-- Provided by publisher Media Attention To Food Features Inventive And Charismatic Chefs, The Rise Of Farmer's Markets And Of Food Deserts, Gmo Controversies, The Power Of Culture In Cuisine, Diet Fads, And So On. But How Does Food, Be It Industrial Or Small Scale, Local Or International, Nutritious Or Unhealthy Get To Our Plate? This Book Shows Us How. Stories That Inform Us About How Food Moves From The Producer To The Consumer Are Only Just Appearing And Are Timely Relative To The Developments In Food Distribution. Without Understanding The Complex And Adaptive Global Food Supply Chain, Consumers, Policy Makers, And The Food Industry Fail To Appreciate The Full Range Of Opportunities For Innovation. Farmers Are Increasingly Engineers, Farms Are Becoming Enclosed Vertical Structures Or Laboratories With No Plant Or Animal In Sight. Food May Arrive On Our Plates From Food Printers, Lab Dishes, Or From Our Very Own Farms That Produce Personalized Food In Our Homes. The Possibilities And Consequences Are Only Now Becoming Visible. No More An Invisible Supply Chain, The Future Food System Will Operate Transparently And Faster. This Is A Global Story, One That Centers On Urban Centers, Connected By A Network And Infrastructure That Includes Roads, Storage Facilities, Waterways, Ports, Highways, And Airfreight Hubs. These Stories Also Reveal A Shift In The Way We Can Think About Supplying The Global Population With Food In The Future. Could It Be That The World Already Produces Enough Food For The World Now And Will Continue To Do So In The Future....and That The Critical Problem To Solve Is One Of Distribution? Could It Be That Our Food Will Become Information, Data That Will Uproot Our Food System And Transplant It Into A Faster, Fresher Supply Chain That Feeds Our Growing Urban Populations?-- Our Food Supply Chain At A Glance -- Food Roots -- Everything In The Middle -- Food Routes -- Food Tracks -- The Future. Robyn S. Metcalfe. Includes Bibliographical References (pages [175]-186) And Index. Finding opportunities for innovation on the path between farmer and table. Even if we think we know a lot about good and healthy food--even if we buy organic, believe in slow food, and read Eater --we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes , Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience--but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe--a cautious technology optimist--technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient--but at what cost to our traditionally close relationship with food? Even if we think we know a lot about good and healthy food-even if we buy organic, believe in slow food, and read Eater-we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In 'Food Routes', Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience-but, she says, it won't be an easy ride. 0Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe-a cautious technology optimist-technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. 0Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient-but at what cost to our traditionally close relationship with food? Contents......Page 8 Acknowledgments......Page 10 Introduction......Page 12 1 Our Food Supply Chain at a Glance......Page 20 2 Food Roots......Page 38 3 Everything in the Middle......Page 72 4 Food Routes......Page 100 5 Food Tracks......Page 128 6 The Future: New Roots and Routes Ahead......Page 162 Notes......Page 186 Index......Page 198