Cover image for How to be a conscious eater : making food choices that are good for you, others, and the planet
How to be a conscious eater : making food choices that are good for you, others, and the planet
Physical Description:
ix, 270 pages : color illustrations ; 21 cm.
Stuff that come from the ground -- Stuff that comes from animals -- Stuff that comes from factories -- Stuff that's made in restaurant kitchens.
Added Author:
A radically practical guide to making food choices that are are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria--Is it good for me? Is it good for others? Is it good for the planet?--Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It's about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food's impact on human and environmental health, Egan organizes the book into four categories--stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that's made in restaurant kitchens. This guide offers bottom-line answers to your most top-of-mind questions about what to eat. --


Material Type
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Book 613.2 EGA 0 1
Book 613.2 EGA 0 1

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Stillwater Public Library1On Order



Is organic really worth it? Are eggs OK to eat? What does it mean if something's labeled "Fair Trade," or "Biodynamic," or "Cage Free"? What about all the noise around farmed fish, fake meat, coconut oil, almonds - not to mention fat, carbs, and calories?

Using three criteria - is it good for me? is it good for others? is it good for the planet? - Sophie Egan, an expert in health, nutrition, and sustainability, revolutionises our understanding of food in a way that will change the way we shop, cook, and eat. To be a conscious eater is not about diet, fads, or hard and fast rules. It's about having the information to make informed choices amid the chaos of hype and marketing. For instance, plastic water bottles are convenient but contribute to a massive patch of garbage floating in the Pacific. A reusable container saves money and the environment. Organised into four categories - food produced by plants, by animals, by factories, by restaurant kitchens - How to be a Conscious Eater covers everything: tips for buying produce, diet and cancer risks, the truth of sell-by dates, cutting down on food waste, the great protein myth, and much more.

Author Notes

Sophie Egan, MPH, is the Director of Health and Sustainability Leadership for the Strategic Initiatives Group at The Culinary Institute of America. Author of Devoured; How What We Eat Defines Who We Are, she also contributes regularly to the New York Times' Health section and has written for EatingWetl, TIME, the Washington Post, Bon Apptit, WIRED, and numerous other publications. She lives in San Francisco. Twitter @SophieEganM and

Reviews 3

Publisher's Weekly Review

Egan (Devoured: How What We Eat Defines Who We Are), a contributor to the New York Times's Well blog, offers a "radically practical" approach to eating both ethically and well in her insightful book. Using a three-question framework--asking whether something is good for oneself, for others, and for the planet--Egan presents thought-provoking ways to consider food choices, such as how much water a particular food item requires to produce. For instance, a handful of almonds require 23 gallons of water, while a stick of string cheese needs less. But cheese's carbon footprint is higher, and the nuts are healthier. Or one could opt for peanuts, which use less water than other nuts and are more affordable to boot. The section on seafood encompasses not only safety (via checking but the effect on ocean habitats as well as fair wages for fishermen. Egan displays a talent for making the environmental complexities of food choices comprehensible, so that even discussions of food waste are intriguing. Setting a positive and encouraging tone throughout, she provides a thorough primer to combining health consciousness and environmental responsibility. Agent: Danielle Svetcov, Levine, Greenberg, Rostan Literary. (Mar.)

Booklist Review

Egan (Devoured, 2016), director of health and sustainability leadership for the Culinary Institute of America, divides this holistic guide to eating well and responsibly into four parts about, respectively, food that comes from the ground, from animals, from factories, and from restaurant kitchens. In those overarching categories, Egan organizes 60 essay-chapters that cover the wide and varied implications and consequences of what we choose to eat. In addition to discussing the food and nutrition topics readers will expect under each of these labels, Egan also offers, under the heading ground, essays on tap water and soil health; animals includes pieces on sustainable fishing and conscious meat consumption; factories addresses packaging; and restaurants discusses humane practices. Essays throughout help decode the labels and symbols on food packaging. This is an information-packed book, but the format makes it easy to browse, while text boxes, infographics, and illustrations by Iris Gottlieb add interest. Readers will find much to take away, including reminders that our consumer behavior can drive change and that what's good for us and good for the planet often align.

Library Journal Review

Egan (Devoured: How We Eat Defines Who We Are) presents a voice of reason in the cacophony of advice about food and diet that surrounds us. The book is based in nutrition science and presents three questions to ask ourselves when choosing what to eat: Is it good for me? Is it good for others? Is it good for the planet? Chapters are comprised of short essays on a particular subject, organized into four sections: plants, animals, factories, and restaurants, with the order reflecting the priority that plants, animals, processed foods, and dining out should have in our diets. Egan's advice considers consumers' budgetary restrictions and reflects the impact our choices have on the environment. Topics include food waste, slavery in the seafood industry, reading food and nutrition labels, myths about protein, and explanations of artificial sweeteners. VERDICT Recommended for everyone who eats, particularly those who hope to improve their own health and the planet's by doing so.--Rachel Owens, Daytona State Coll. Lib., FL

Table of Contents

Introductionp. iv
Part 1 Stuff That Comes from the Groundp. 1
Part 2 Stuff That Comes from Animalsp. 81
Part 3 Stuff That Comes from Factoriesp. 159
Part 4 Stuff That's Made in Restaurant Kitchensp. 223
10 Sources I Trustp. 258
Glossaryp. 259
Acknowledgmentsp. 262
Indexp. 264
About the Authorp. 270