Lighthouse

The Third Plate: Field Notes on the Future of Food

- Dan Barber

( Paperback )

Buy£10.99

Based on ten years of surveying farming communities around the world, top New York chef Dan Barber’s The Third Plate offers a radical new approach to what we eat.

The ‘first plate’ was a classic meal centred on a large cut of meat with few vegetables. On the ‘second plate’, championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It’s better-tasting, and better for the planet, but the second plate’s architecture is identical to that of the first. Both plates disrupt ecological balances, eroding the resources that make nutritious and delicious food possible.

The ‘third plate’ offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.