Renowned chef Dan Barber is synonymous with the farm-to-table movement. His two New York restaurants feature organic ingredients grown or raised on nearby farms, including the one that surrounds his Hudson Valley restaurant. So it’s striking that in his new book, The Third Plate, Barber maintains that the movement he has been championing hasn’t gone far enough. In an interview with Yale Environment 360, Barber says if the farm-to-table movement is to truly support sustainability, end the rise of monocultures, and produce delicious food, it’s the table that must support the farm, not the other way around. And that, he says, calls for a new way of cooking and eating.
Interview: Making Farm-to-Table A Truly Sustainable Movement
More From E360
-
ANALYSIS
How China Became the World’s Leader on Renewable Energy
-
Biodiversity
As Flooding Increases on the Mississippi, Forests Are Drowning
-
Climate
In Mongolia, a Killer Winter Is Ravaging Herds and a Way of Life
-
Energy
In Rush for Lithium, Miners Turn to the Oil Fields of Arkansas
-
Food & Agriculture
How a Solar Revolution in Farming Is Depleting World’s Groundwater
-
INTERVIEW
What Will It Take to Save Our Cities from a Scorching Future?
-
Climate
Rain Comes to the Arctic, With a Cascade of Troubling Changes
-
Health
Plastics Reckoning: PVC Is Ubiquitous, But Maybe Not for Long
-
Energy
How a Legal Loophole Allows Gas Leaks to Keep on Flowing
-
Solutions
Flying Green: The Pursuit of Carbon-Neutral Aviation Revs Up
-
TECHNOLOGY
As Use of A.I. Soars, So Does the Energy and Water It Requires
-
Cities
How Parking Reform Is Helping Transform American Cities