Kitchen Table Sustainability by Call Number: HN49.C6 S27 2009ISBN: 9781844076147Publication Date: 2008-11-10Kitchen Table Sustainability offers a unique view of sustainability through the lens of community engagement. It takes sustainability out of the ivory towers of universities, government departments and planners to the kitchen tables of the world.This practical guide distils decades of wisdom from community planning, engagement and sustainability practice internationally into a user-friendly and engaging book that is both inspirational and packed with hands-on tools. The core of the book is a bottom-up approach to participatory community engagement and development, referred to as EATING, that consists of six components: Education, Action, Trust, Inclusion, Nourishment and Governance.
Food Matters by Call Number: RA784 .B55 2009ISBN: 9781416575641Publication Date: 2008-12-30From the award-winning guru of culinary simplicity and author of the bestselling "How to Cook Everything" and "How to Cook Everything Vegetarian" comes a plan for responsible eating that's as good for the planet as it is for the waistline.
- Green Restaurant AssociationThis organization provides guidance and consulting to foodservice businesses.
- Sustainable Agricultural Research & EducationFrom their website: "SARE's mission is to advance—to the whole of American agriculture—innovations that improve profitability, stewardship and quality of life by investing in groundbreaking research and education."
- Slow Food InternationalFrom their website "Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us."
- Slow Food USAFrom the website: "Slow Food USA unites the joy of food with the pursuit of justice."
- Chefs CollaborativeJoin Chefs Collaborative, expand your network, and connect with hundreds of like-minded chefs and food professionals across the country who care about sourcing, cooking and serving better food and are doing their part to build a better food system.
