Sustainable Food Production

A Primer for the Twenty-First Century

Shahid Naeem, Suzanne Lipton, and Tiff van Huysen

Columbia University Press

Sustainable Food Production

Pub Date: November 2020

ISBN: 9780231189651

224 Pages

Format: Paperback

List Price: $20.00£16.99

Pub Date: November 2020

ISBN: 9780231189644

224 Pages

Format: Hardcover

List Price: $60.00£50.00

Pub Date: November 2020

ISBN: 9780231548441

224 Pages

Format: E-book

List Price: $19.99£16.99

Sustainable Food Production

A Primer for the Twenty-First Century

Shahid Naeem, Suzanne Lipton, and Tiff van Huysen

Columbia University Press

Industrial agriculture is responsible for widespread environmental degradation and undermines the pursuit of human well-being. With a projected global population of 10 billion by 2050, it is urgent for humanity to achieve a more sustainable approach to farming and food systems.

This concise text offers an overview of the key issues in sustainable food production for all readers interested in the ecology and environmental impact of agriculture. It details the ecological foundations of farming and food systems, showing how knowledge from the natural and social sciences can be used to create sustainable alternatives to the industrial production methods used today. Beginning with a discussion of the role of agriculture in human development, the primer examines how twentieth-century farming methods are environmentally and socially unsustainable, contributing to global change and perpetuating inequalities. The authors explain the principles of environmental sustainability and explore how these principles can be put into practice in agrifood systems. They emphasize the importance of human well-being and insist on the centrality of social and environmental equity and justice.

Sustainable Food Production is a compelling guide to how we can improve our ability to feed each other today and preserve the ability of our planet to do so tomorrow. Appropriate for a range of courses in the natural and social sciences, it provides a comprehensive yet accessible framework for achieving agricultural sustainability in the Anthropocene.
Sustainable Food Production brings a broad subject area with many terms and concepts together in a coherent framework. Naeem, Lipton, and van Huysen provide a big picture view for students of sustainability and other readers interested in the environment, natural resources, agriculture, and human impacts. Mark Rasmussen, Director of the Leopold Center for Sustainable Agriculture, Iowa State University

About the Author

Shahid Naeem is chair of the Department of Ecology, Evolution, and Environmental Biology at Columbia University and director of the Earth Institute Center for Environmental Sustainability.

Suzanne Lipton was assistant director of the Earth Institute Center for Environmental Sustainability and is now pursuing a PhD at the University of California, Santa Cruz.

Tiff van Huysen has a PhD in ecosystem ecology and previously worked for the Earth Institute Center for Environmental Sustainability.