Book Review: Just Food

by Ron Haynes

justfood

When I was asked to review Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly, I was a little apprehensive. I thought it would be about how everything with all food production was overly capitalistic and wrong, but that wasn’t the focus of the book at all. The author made it clear that he would confront some “urgent but inconvenient” truths about what we eat and where it comes from. The book was more of an indictment on simplistic thinking and the food police who constantly seem to direct our attention on the wrong things. For example:

Food Miles: Easy to understand but a worthless measure

Better than using the number of miles from “the farm to the fork,” the author presents a better evaluation called a life-cycle assessment (LCA). Why are “food miles” not the best way to evaluate the environmentally responsible way to eat? Because they’re only a tiny fraction of the energy used to get food to your table. But it feels good, saying you only eat locally produced food, doesn’t it? That means no seafood in St. Louis, no bananas in New York, and no fresh fruit in the winter for anyone.

LCA’s are a much better way to look at our food. Ironically, LCA shows that it is four times MORE energy efficient for Londoners to dine on grass fed lamb from New Zealand than locally. Though it seems incomprehensible, the comparative advantage of growing lamb on the other side of the world outweighs the fuel and transportation costs of shipping it to London.

And lamb isn’t the only product that falls into this category.

Localism is not always the most environmentally sound solution if more emissions are generated at other stages of the product life cycle.

Stirring up an organic panic

Here’s a news flash: organic practices can’t feed the world. It’s all basic math. Scientific studies consistently produce lower yields between 25 and 82 percent. Therefore, to produce enough food, farmers would need that much more land to sustain current production levels.

The underlying temper of our times is that anything processed or industrialized can be seen as adulterated and harmful, while anything that appears to be natural or close to nature can be regarded as pure and uncorrupted. The reality of contemporary food production, whether organic or conventional, whether large-scale or small, stubbornly fails to follow this purified/corrupted script.

The author lists several “organic” practices, one of which the use of sodium nitrate. This product, mined in South America, is considered natural and is used to grow winter vegetables in dry soil. Used as a soluble fertilizer to enhance the soil’s nitrogen content, organic farmers seem oblivious to the mining and shipping costs to the environment, the groundwater pollution sodium nitrate causes (artificially beefs up the nitrogen and phosphorous in soil), as well as its detrimental effects on soil salinization. Still, it’s “natural.”

A judicious use

McWilliams impressed me. Although he and I disagree about the causes of global warming (or the lack of global warming), I was impressed by his willingness to search for the truth, even if it didn’t fit his version of reality. That’s the mark of a real journalist. He ended the book with several very good conclusions:

  • Go beyond food miles
  • Go beyond organic and conventional methods
  • Judiciously use biotechnology
  • Judiciously use chemicals
  • Reduce tillage
  • Integrate livestock and plant crops
  • Explore more freshwater aquaculture

We have a lot of people to feed. Just Food is a great way to point us in the right direction.

Buy or don’t buy?

If you’re concerned about the environmental effects the production of your food is having on our world, you’ll enjoy reading Just Food. I’ve never been that concerned myself, but I still enjoyed reading it anyway, mostly because I felt that the author was real, honest, and willing to change his way of thinking if the facts presented themselves accordingly.

If you would like to win my copy (which I received free from the publisher – thank you Little, Brown & Company), just leave a comment on this post.

Note: I received this book gratis from the publisher.

About the author

Ron Haynes has written 1001 articles on The Wisdom Journal.


The founder and editor of The Wisdom Journal in 2007, Ron has worked in banking, distribution, retail, and upper management for companies ranging in size from small startups to multi-billion dollar corporations. He graduated Suma Cum Laude from a top MBA program and currently is a Human Resources and Management consultant, helping companies know how employees will behave in varying situations and what motivates them to action, assisting firms in identifying top talent, and coaching managers and employees on how to better communicate and make the workplace MUCH more enjoyable. If you'd like help in these areas, contact Ron using the contact form at the top of this page or at 870-761-7881.


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{ 5 comments }

Dustin | Engaged Marriage

Thank you for a thorough review. This type of book would not typically be my cup of tea either, but I found your summary to be interesting. I also enjoy an author who remains open-minded and willing to share all of the facts even when they don’t match their preconceived notions.

Kitty Felton

Hi, this sounds like a very interesting book. I’m sorta interested in the different views on responsible whatever, eating, wearing, heating, etc. My personal views are that we should do the best we can, but keep it balanced not the focus of our lives. LOL My daughter used to be a vegetarian but now sorta goes along with whoever she’s with. If I had a chance to read it, I know she’d be interested as well. thanks for the review, it really piqued my interest. Kitty

Jessica

Thanks for the review! I’d like to enter to win your copy of the book.

felecia

Interesting premise…I always try to do the best with what I have in the moment I have it. Sounds like it would be an interesting and educational read.

David

Just found your blog – linked in from another. Interesting premise on the local organic is not always the most environmentally responsible food. I spent several years in smallish college town in Va that has a lot of surrounding organic farms and a population strongly supporting them. There is a lot to be said for the locally produced produce or grass fed beef or lamb, but when I needed a little citrus, the non-organic Rio Reds from Texas just had to come home with me from the name brand grocery. I’ve seen the assumption that local organic at-all-costs is the only way to go, and I disagree, as I guess the author does in some circumstances. I certainly have not done the math, but I know for fact the land and labor cost for true organic produce is huge.

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