Food, Health, and the Environment

This series explores the global and local dimensions of food systems and examines issues of access, justice, and environmental and community well-being. It includes books that focus on the way food is grown, processed, manufactured, distributed, sold, and consumed. Among the matters addressed are what foods are available to communities and individuals, how those foods are obtained, and what health and environmental factors are embedded in food-system choices and outcomes. The series focuses not only on food security and well-being but also on regional, state, national, and international policy decisions and economic and cultural forces. Food, Health, and the Environment books provide a window into the public debates, theoretical considerations, and multidisciplinary perspectives that have made food systems and their connections to health and environment important subjects of study.

Series Editors

Robert Gottlieb and Nevin Cohen