THE GREEN FOOD BIBLE
BY JUDITH WILLS
Review by Barb & Ron Kroll
The Green Food Bible
(Transworld Publishers) ISBN 978-1905811182 1905811187
A user-friendly guide to ethical eating, The Green Food Bible provides information and guidance to consumers about organic food, environmental impact and how food production, storage, delivery and waste removal affect climate change. Judith Wills also addresses food additives, food packaging, pesticides and herbicides in foods, genetically modified foods and alternatives to fast foods and restaurant food.
Readers find answers to questions like: What does the word green mean? Does a food have to be organic to be green? What are fair trade products?
Informative and well-researched, The Green Food Bible primarily uses statistics and examples from the UK.
Each chapter begins with a quote about organic, seasonal and ethically produced food, and why you should take responsibility for foods you buy and eat. Colored boxes highlight facts like: Which organizations set standards for organic food? Which foods are most contaminated with pesticide residues? Why have nutrients in food decreased?
Recipes are for four persons and feature locally produced, sustainable ingredients like organic fruits, vegetables and meats.
Colorful photos depict produce, poultry, fish and food production to illustrate ethical and green food concepts.
Anyone who reads this guidebook to green eating will pay more attention to what foods they eat and how they are grown, transported and prepared. The chapter on pros and cons of convenience foods versus home cooking compares the number of ingredients in each, the cost, nutrients and energy consumption. The Endangered Fish chapter lists best fish to eat, based on health and environmental impact, e.g., certified Alaska Pacific salmon is a good choice, while Dover sole, monkfish and tiger prawns are bad.
The Resources chapter lists addresses, websites and phone numbers for food standards organizations, food research institutes and green food advocacy groups, such an anti-GM (genetically modified) food group.
The Green Food Bible provides a nutritious seven-day menu for each season. Tips for alternative ingredients and seasonings accompany the seasonal recipes. Red mullet with olive salsa. Penne with goat cheese, rocket and sundried tomatoes. Spinach with garlic and pine nuts. Courgette soup with mint pesto. Sea bass with lemons, fennel and mixed fresh herbs. Strawberries in wine. Spiced butternut squash soup. Whole mackerel with herb and orange stuffing. Pear, Stilton and walnut salad. Pork with apples and cider. Pumpkin risotto.
- Chapter ONE:
What does Green Mean?
- That G-word
- Family food - then and now
- Food and climate change
- Other ethical issues in choosing how we eat
- Chapter TWO:
Green, Greener, Greenest - The Truth Behind Organic Food
- Why we choose organic
- How do I know if food is really organic?
- Imported organic food
- Why is organic food more expensive?
- Are whole foods and natural foods the same as organic?
- Does organic food actually taste better?
- Is organic food better for us?
- Is organic food better for the environment?
- Organic farming and animal welfare
- Other non-industrial farming methods
- Chapter THREE:
- Adopting 'food awareness'
- Local food versus food miles
- Cheap food versus expensive food
- Fair trade versus local food
- Local non-organic versus elsewhere organic
- Seasonal eating versus out-of-season luxuries
- Convenience foods versus home cooking
- Carnivore versus vegetarian or vegan
- Healthy eating versus endangered fish
- Portion control versus pigging out
- Water versus other drinks
- Chapter FOUR:
- How green are the supermarkets?
- Supermarket or the small shop?
- Box schemes
- Farm shops and markets
- Online ordering and other deliveries
- Green shopping tips
- Reading the food labels
- So what are you putting in that trolley?
- How do we get our shopping home?
- Chapter FIVE:
The Green Kitchen
- Storing food
- Food preparation
- Cooking methods
- Pots, pans and accessories
- Gadgets and utensils
- Kitchen waste
- Cleaning up
- Planning your meals
- Your larder
- The L-word: leftovers
- Feeding babies and children
- Lunch boxes
- Eating out of doors - picnics and barbecues
- Growing your own
- Picking your own
- Chapter SIX:
The Pleasure Factor: Seasonal Menus and Recipes
- Four seasons' menus
- Seasonal recipes
- Chapter SEVEN:
Eating Out, Travel and Leisure
- Coffee and sandwich to go, anyone?
- Fast-food chains and takeaway meals
- Cafés, pubs, restaurants - seeking out green options
- Chapter EIGHT:
Your Green Foods A-Z
Judith Wills is a best-selling author of food and healthy eating books.