The Fate of Food Quotes

“Most of us generate more planet-warming emissions from eating than we do from driving or flying. Food production now accounts for about a fifth of total greenhouse gas emissions annually, which means that agriculture contributes more than any other sector, including energy and transportation, to climate change.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Currently, U.S. soils are degrading ten times faster than they can be replenished. Tilling also dries out soil—it was a key factor causing the Dust Bowl crisis in the 1930s—and disturbs the microbiome.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Most of us generate more planet-warming emissions from eating than we do from driving or flying. Food production now accounts for about a fifth of total greenhouse gas emissions annually, which means that agriculture contributes more than any other sector, including energy and transportation, to climate change.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“It takes a gallon of water to produce a single almond; three gallons per olive; five gallons for a pomegranate; seven gallons per grapefruit; nine gallons an avocado. “Water in agriculture is like blood in the body, or vibration in sound, or the wizard in Oz,” Peleg tells me. “It’s the essence of the thing. No water—no food.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Middle- and upper-income families in the United States spend a much smaller portion of their household budgets on food than nearly anywhere else in the world.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Americans waste more food than any other population on the planet. Landfill and agriculture data shows that about 40 percent of the food we produce on U.S. farms rots in fields or fridges or is dumped in the trash. Solving the problem of food waste presents a huge opportunity to feed more people while demanding less of nature.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“A key to sustainability, says Goldman, is learning to eat foods that occur in the beginning of the food chain, and seaweed is almost as incipient as it gets.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Warming oceans are also acidifying—a phenomenon sometimes called the “evil twin of global warming.” Acidification is caused by the continual decrease in the pH of the earth’s oceans as a result of CO2 absorption into the water from the atmosphere. Acidification is hard on shellfish, especially oysters and crabs.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Norway is to farmed salmon what the United States is to beef—by far the biggest producer. Salmon farming is a $14 billion industry worldwide, according to Aarskog, and has doubled in the last decade.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“Most of us generate more planet-warming emissions from eating than we do from driving or flying. Food production now accounts for about a fifth of total greenhouse gas emissions annually, which means agriculture contributes more than any other sector, including energy and transportation to climate change”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

“American farm owners now make up less than 1 percent of our population, but they manage about 40 percent of our land. That land will live on long after each farmer's brief tenure tending it, and will, as much as any other factor, determine the survival and success of generations to come.”
― Amanda Little, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World