We’ve all been there, pledging to start eating better at the beginning of a new year, despite knowing the ease of just ordering takeaway rather than taking the time to cook a healthy meal. But while modern food systems might be rife with additives, growth hormones and excess packaging, there’s nonetheless a wide range of resources out there to help us feed ourselves more healthily and sustainably. Whether it’s growing your own food at home, or making the most out of leftovers, or even simply deciding what groceries to buy, these essential reads on nutritious and sustainable food will guide your new eating decisions for your new year.
Anna Lappé – Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do about It
A follow-up to her mother Frances Moore Lappé’s Diet for a Small Planet, Anna Lappé draws the connections between climate change and our food system and sets seven principles for a climate-friendly diet.
Vandana Shiva – Soil Not Oil: Environmental Justice in an Age of Climate Crisis
In this short primer on industrial agriculture, Indian environmental activist and author Vandana Shiva shows why small independent farms can be a bulwark against climate change, while also protecting farmers and biodiversity.
Massimo Bottura – Bread is Gold
In this part-cookbook, part-memoir, renowned chef Massimo Bottura takes on the issue of food waste with a collection of recipes made from ordinary and often discarded ingredients.
Toby Hemenway – Gaia’s Garden
In one of the most influential books on permaculture to date, Toby Hemenway explains how to build an edible ecological garden in your own backyard.
Walter Willett – Eat, Drink and Be Healthy
Leading nutritionist Walter Willett presents his alternative to the U.S. Department of Agriculture (USDA) food pyramid, based on decades of research on what makes up a healthy diet.
Arnold van Huis, Henk van Gurp and Marcel Dicke – The Insect Cookbook: Food for a Sustainable Planet
Masanobu Fukuoka – The One-Straw Revolution
Farming meets spirituality in this classic by Japanese farmer and philosopher Masanobu Fukuoka, who showcases the fine art of just doing nothing: growing food without tillage, fertilizers, pesticides, weeding or pruning.
Joshua McFadden – Six Seasons
In an award-winning cookbook devoted primarily to vegetables, chef and farmer Joshua McFadden explores easy ways to bring the finest tastes out of every plant as it evolves through its growing season.