The other side of the plate: And some ideas for putting it right side up

Did you know that 40 to 50% of the food produced by the food industry is wasted before reaching our mouths? That our food travels an average of 2,500 km from field to plate? That our blood contains traces of more than a hundred chemical residues?

These are among the hundreds of pieces of information that Laure Waridel reveals to us with rigor and passion in this fully updated book. She scrutinizes our eating habits and dissects the environmental, social, and economic impacts of globalized industrial agriculture. The increasing distance traveled by our food increases GHG emissions, the oceans are emptying, bees are dying, and the agri-food system, still dominated by a handful of transnational corporations, cultivates North-South inequalities. It is time to assess the political implications of our food choices, and Laure Waridel offers us food for thought and means of action intended for all those who want to take action, daily and simply.

Sitting down to eat takes on a whole new meaning with this committed, socially responsible, and accessible food guide, where the pleasure of eating well and the awareness of respecting the earth are inseparable. This is demonstrated by the very simple concept of the 3N-J (Naked, Not-far, Natural, and Fair) presented in this book. Naked for less packaging. Not-far to favor local foods. Natural for more ecological and healthier agriculture. Fair to rethink the agri-food system from local to global so that everyone can eat their fill.

Packed with concrete examples, The Other Side of the Plate makes you hungry and thirsty for a fairer and more ecological world.