Baker & Taylor
Challenges popular beliefs about dire food shortages, outlining possible solutions based on actual western-world consumption, in a report that tours the world's food industry to reveal how hunger issues could be amply addressed by strategically adjusting production and distribution practices.

Norton Pub
The true cost of what the global food industry throws away.
With shortages, volatile prices and nearly one billion people hungry, the world has a food problem—or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food—enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market.

But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Waste traces the problem around the globe from the top to the bottom of the food production chain. Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England. Introducing us to foraging pigs, potato farmers and food industry CEOs, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. The journey is a personal one, as Stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal.

Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis—and what we can do to fix it.

Book News
In the developing world, much food spoils before it can get to market. In developed countries, a huge amount of perfectly good food is wasted by farmers, manufacturers, food markets, and consumers--as much as 50 percent in the U.S., according to some estimates. Stuart examines waste in the world's food supply system, and suggests that there are fairly painles ways to end that waste, some of which are as simple as making the "best by" and "use by" dates on foods easier for people to understand. The book includes 16 pages of color photographs, some of which eloquently illustrate the magnitude of food waste all by themselves. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

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