Examining Climate Change's Impact On Food
FRESH AIR WITH TERRY GROSS
The Fate of Food Asks: What's For Dinner In A Hotter, Drier, More Crowded World?
The Case for a Nutrition Revolution
The climate crisis and the end of the golden era of food choice
Your Reading List
How the climate crisis will change your plate in 2050
The Most Delicious Foods Will Fall Victim to Climate Change
ROLLING STONE: Would You Eat a Lab-Grown Duck Breast? Inside the Alternate Meat Industry
This excerpt from Amanda Little’s new book, The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World, offers a peek into what it means to grow meat in a laboratory.
USA TODAY: Lab-grown meat, GMOs, High-Tech Agriculture
The Fate of Food explores solutions to global food crisis
From toilet to tap: Why our future water may be recycled
GRIST: HOT PLATE
Can We Feed 10 Billion People Without All Becoming Vegans?
GRIST: YOUR READING LIST
Q&A with Amanda Little
THE TIMES OF LONDON: The Fate of Food by Amanda Little
Why We’ll Be Eating Faux Meat and Algae
READ IT FORWARD: Is the Future of Food Bleak—or Better than Ever?
Start reading Amanda Little's book, The Fate of Food, which examines the sustainable food revolution and what we'll eat in a bigger, hotter, smarter world.
The Fate of Food Considers the Future of Our Global Table
Meha Jain reviews The Fate of Food
PRAISE FOR THE FATE OF FOOD
“Amanda Little brings urgency, intrigue and crack reporting to the story of our food future. Devour this book — it’s a narrative feast!”
– Chef José Andrés
Nobel Peace Prize nominee
“How will we feed humanity in the era of climate change? Amanda Little tackles an immense topic with grit and optimism in this fast, fascinating read. A beautifully written triumph.”
— John Kerry, Former Secretary of State
"The Fate of Food is a much-needed tonic at a time of division and doom saying. A riveting adventure story about a dire topic, yet it somehow brims with optimism. Little travels around the world in hot pursuit of solutions, hell-bent on hope."
— Julia Louis-Dreyfus
"Probably the most basic question humans ever ask is, 'what's for dinner?' Amanda Little—a superb reporter—helps us imagine what the answer will be as this tough century wears on. The stories she tells with such brio are food for thought and action."
— Bill McKibben
Author of Deep Economy
“What we grow and how we eat are going to change radically over the next few decades. In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging.”
— Elizabeth Kolbert
Pulitzer Prize-winning author of The Sixth Extinction
"This is a big, important book about feeding the world—but that's not why you'll read it. You'll read The Fate of Food because it's compulsively readable. Amanda Little takes you around the world and shows you things you never thought you'd be interested in, but now you can't get enough. Desalination! Who knew? You'll taste fish feed with her. You'll get airsick with her. You'll meet the strange, fascinating people who are solving some of the planet's most pressing problems. And, in the end, her optimism will become your optimism. We can do this."
— Tamar Haspel
Washington Post columnist
"‘Necessity is the mother of invention,’ observed Plato. Amanda Little investigates how environmental and population pressures are spurring innovation on a grand scale—with perhaps higher stakes and longer odds than history has ever seen. This is a big, sweeping story told with heart and rigor, as ambitious as it is accessible."
— Jon Meacham
Pulitzer Prize-winning author of American Lion
"Perhaps the greatest challenge of our century will be providing nutritious diets to 10 billion people without destroying what is left of the biosphere. Can we do it? Yes. But Amanda Little shows us that success will look nothing like today’s food system. The Fate of Food is spectacular. The stories are beautifully woven together and filled with curiosity, openness to new ideas, and compelling insights. This book is funny, smart, dogma-free, incredibly educational, and I think will end up being an enormously valuable contribution to the world."
— Samuel Myers
Professor and Principal Researcher
Harvard University Center for the Environment