Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers, by Darryl Benjamin and Lyndon Virkler
The book is comprised of two main sections: Farm and Table, where the “Farm” segment focuses on the environment, industrial ag, monocropping, CAFOs, and the future of farming, and the “Table” segment addresses restaurants, local purchasing, green restaurant practices, school and institutional food service, and marketing the concept of Farm-to-Table.