You’ll Devour These 5 Books About The Future Of Food

When we think of climate change, we usually think of rising sea levels, more frequent storms and a shortened ski season. But perhaps even more pressing is the effect of climate change on food.

It’s true, soon you will be able to to taste our planet is warming. So what should we expect? What does the future look like for our favorite food? Check out the five eye-opening reads below to find out.

Download the Next Big Idea app to get “Book Bite” summaries of hundreds of new non-fiction books like these, all curated and read by the authors themselves.

The Fate of Food: What We’ll Eat in a Bigger, Warmer, Smarter World

By Amanda Little

A Vanderbilt University professor dives into the sustainable food revolution to reveal the startling truth about what we’ll be eating in a warmer, more populated future. Listen to our bite-sized book summary, read by author Amanda Little, in the Next Big Idea app

How We Eat: The Best of Foods and Drinks

By Paco Underhill

A timely exploration of how our food – from where it’s grown to how we buy it – is undergoing transformation, showing how this is our chance to do better – for ourselves, for our children and for our planet. Listen to our bite-sized book summary, read by author Paco Underhill, in the Next Big Idea app

What Your Food Ate: How to Heal Our Earth and Reclaim Our Health

By Anne Biklé and David Montgomery

The roots of good health start on farms. What your food ate brings together recent and forgotten scientific evidence to illustrate how the health of soil impacts that of crops, livestock, and ultimately, us. Listen to our Book Bite Summary, read by co-author Anne Biklé, in the Next Big Idea app

The future of food is female: reinventing the food system to save the planet

By Jennifer Stojkovic

This collection features the untold stories of fifteen CEOs, venture capitalists, scientists and pioneers, across continents and horizons, who are reinventing our food system and saving the planet. See on Amazon

The third plate: field notes on the future of food

By Dan Barbier

Looking at the damaging cuisine of our past and the misguided cuisine of our present, an acclaimed chef points to a future “third plate”: a new form of American dining where good farming and good food intersect. See on Amazon

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