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The Green Foodprint: Food Choices for Healthy People and a Healthy Planet Paperback – July 26, 2011
From the Inside Flap
Linda Riebel offers her readers a highly accessible and judgment-free book that helps newcomers to the world of sustainable food with easy-to-follow guidelines. Whether your motivation is saving the planet, improving your health, or just eating in line with your values, this book will help you get there.
Michele Simon, JD, MPH, Author of Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back
In today's complex world, even eating is a political act. In The Green Foodprint, Linda Riebel explains where our food comes from, why it matters and what we can do about it. This concise, comprehensive and easy-to-read resource helps guide us towards healthier choices and a more sustainable future.
Buzz Hofford, District Manager, Bon Appetit Management Company, and owner, Sustainable Foods Network
My patients want to know how to improve their diets to support their recovery from breast cancer, but don't have the time or energy to dig through all the latest information about food, health, and the environment. This book gives them what they need, whatever their individual requirements may be. The Green Foodprint will go on the recommended reading list for my patients.
Lyn Freeman, Ph.D., Director of Mind Matters Research
The Green Foodprint shows that you can personally tackle global warming from the dinner table--and feel healthier while doing it.
Laura Stec, Chef and author of Cool Cuisine: Taking the Bite Out of Global Warming
We are the privileged who can choose what to eat every day. This luxury comes with the responsibility of choosing food that benefits our bodies and our planet. The Green Foodprint provides the information you need to make informed and humane food decisions--it will empower you with important knowledge and practical tips that will help you make a difference.
Mark Berman, MD
Unlike so many other books about trying to save the planet through our food choices, this book understands that not everyone is ready to become a vegan. With options to choose plant-based foods when we can and to cook more of our own food when we can, Linda Riebel offers a path out of complacency, regardless of where we are with our own preferences. Add this one by Linda Riebel to the favorites shelf if you want to do your share to slow down the planetary degradation and be part of the solution.
Patti Breitman, co-author of How to Eat Like a Vegetarian Even If You Never Want to Be One
About the Author