In this book, James McWilliams addresses the new wave of foodies and concerned shoppers trying to make informed decisions about local vs. organic vs. sustainable, and whether these labels really mean anything when slapped on a whole variety of products at the grocery store and farmer’s markets. His primary argument is that “local” does not equal sustainable or the best choice overall. He looks at the capability of land and climate to produce local foods, equipment and transportation costs, and the long-term impact of eating meat. He also makes a case for sustainable production of food, including a close look at aquaponics, growing fish and vegetables in an enclosed cycle, and suggests that more time and resources should be channeled into this field. As in most of these books, this one addresses the current confusion over labeling and its lack of regulation, as well as the lack of transparency in food production and processing.

I found this book to be excellent for providing balance in the food and nutrition pile of books. McWilliams does not jump on the local food bandwagon, but encourages consumers to ask questions and think critically while shopping. One caution is that he does rely heavily on other people’s studies, unlike many of the other foodie books, where the author does primary research and visits farms and food processing locations to get first-hand experience and commentary. ( )

One of the most balanced, even-handed, and heavily-researched books on eating responsibly and environmentally out of the many I've read. Not as engaging as The Omnivore's Dilemma, but certainly more all-encompassing of the realities of food production. ( )

I found this very compeling, very thought-provoking. If I win the lottery, I'm investing in an aquaculture business. ( )

Like any book on the economics and ecology of our food supply, Just Food is deliciously controversial, offering a bounty of subjects that at some point are sure to displease everyone who eats. McWilliams doesn't really marinate on the theme of health, which is acceptable since it would make his already complex theories as indigestible as GMO soybeans. Whether you agree with his tenets or not, this is a necessary book because the call for a middle ground between obnoxiously opulent organic and factory farmed federally funded frankenfood is based on easily applied research and real world examples. I don't think his utopia is an impossible dream--whether they dish the blame on evil corporations or misguided government, most people realize that the way the world eats is unsustainable. Sorry for the spoiler: the author promotes some genetically modified plants and farmed fish as energy efficient food sources but not cattle. I thought his conclusion naturally lends itself to modifying reptile genes until they taste like steak, but apparently the world is not ready for my lizard ranching. ( )

I know I'm going to hate this book, but I'm interested in his arguments about conventional v. organic agribusiness and world food production and figure I should familiarize myself with the arguments of the "other side."

I'm already enraged by the tagline here though - DID YOU KNOW that "an imported tomato is more energy-efficient than a local greenhouse-grown tomato"?? Well, depends on the greenhouse-grown tomato - but yes, I did know this, and the locavore movement is not an excuse to not be a critical consumer (and learn how to can and store food if possible).