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Robyn Metcalfe Explores "Food Routes" in New Book

Robyn Metcalfe Explores "Food Routes" in New Book

​In "Food Routes," Robyn Metcalfe, School of Human Ecology lecturer and director of Food+City, explores the surprising places our foods come from and where they may come from in the future. 

How much do you know about the ways in which food gets from its producers to your table? The book explains how, in the global food system, food moves from a source to a consumer, as well as the role of technology in improving the food system and possibly even getting better food to more people in an increasingly urbanized world.

Metcalfe "follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things."

The book has earned reviews and coverage from several major news outlets for its in-depth look at the quickly changing global food supply system.

In the News

How the New York pizza slice became universal, PBS Frontline

An industrialized global food supply chain threatens human health – here's how to improve it, San Francisco Chronicle

Globe to Gut: Inside Big Food, Nature

UT Professors Discuss the "Fourth Agricultural Revolution" at SXSW, Austin Chronicle

A conversation with food historian — and futurist — Robyn Metcalfe, Boston Globe

PODCAST: Q&A with Robyn Metcalfe, author of Food Routes, Science


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Thursday, 12 December 2019

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