Food in a Just World Compassionate Eating in a Time of Climate Change

About this book

Food in a Just World examines the violence, social breakdown, and environmental consequences of our global system of food production, distribution, and consumption, where each step of the process is built on some form of exploitation. While highlighting the broken system's continuities from European colonialism, the authors argue that the seeds of resilience, resistance, and inclusive cultural resurgence are already being reflected in the day-to-day actions of communities around the world. Calling for urgent change, the book looks at how genuine democracy would give individuals and communities meaningful control over the decisions that impact their lives when seeking to secure humanely this most basic human need.

Drawing on the perspectives of advocates, activists, workers, researchers, and policymakers, Harris and Gibbs explore the politics of food in the context of capitalist globalization and the climate crisis, uncovering the complexities in our relationships with one another, with other animals, and with the natural world.

Contents

Introduction

Chapter 1 - Food Justice Needs a Just World: Confronting Structural Violence Against Land, Humans, and Nonhuman Animals
Chapter 2 - Capitalist Dreams and Nightmares: Food Systems, the Animal-Industrial Complex, and Climate Disruption
Chapter 3 - Working in Hell: Labor in the Industrial Production of Animals as Food
Chapter 4 - What If We Really Are What We Eat?: Challenging a Colonial-Capitalist Diet
Chapter 5 - The Upside Down: The Hidden World of Nonhuman Animals as Food
Chapter 6 - Towards a Compassionate Food System

Customer Reviews

Biography

Tracey Harris is an Associate Professor of Sociology at Cape Breton University. Terry Gibbs is a Professor of Political Science at Cape Breton University