Truth About the Food Supply

The different ways milk and dairy products are produced in the United States, as well as the pros and cons for consumers, the environment, and the cows involved are described in this provocative book. Readers learn that factory-farming practices can produce mass amounts of milk cheaply, but they can also lead to sick cows, a polluted environment, and milk that may not be healthy to drink. Topics covered in this informed narrative include the pasteurization process, the rise of organic milk, the return of raw milk, the making of ripened cheese and processed cheese, the cost of intensive dairy farming, the toll on the environment, and ways teens can become savvy consumers.

Fresh vegetables and fruits are among the best foods a person can eat. They have many substances the body needs, such as vitamins, minerals, and fiber. Fruits and vegetables protect against a number of diseases and are relatively low in calories, low in sodium, and have no cholesterol. But according to the Center for Science in the Public Interest, produce accounted for twice as many cases of sickness between 1990 and 2005 than any other type of food-more than 34,000. Readers explore how something good for your health can also make people ill, including how growers, processors, shippers, and sellers keep fruit and vegetables safe––or not––in this insightful and straightforward narrative. Readers also learn about steps they can take to know where the food they eat comes from, how to support locally grown fruit and vegetables, how to read labels, and how to safely handle their produce once it is in their home.

The process of poultry making its way from the farm to the table is not something regularly investigated by those who enjoy chicken, turkey, and other types of poultry. If investigated, it's possible poultry would not be quite so popular. It's been said that if you love hot dogs, you don't want to see them being made. The same is true of poultry products, including chicken nuggets, spicy wings, and Thanksgiving turkeys. This perceptive book will look at how poultry is grown, processed, and marketed, from hatchling to tabletop fare. It also considers environmental issues, cruelty concerns, the locavore movement, and tips for teens on reading food labels and making healthy choices.

Numerous marine ecologists believe that the largest single danger to marine ecosystems today is overfishing. Marine scientists warn that overfishing and exceeding catch quotas will have a disastrous effect on marine ecosystems and a profound impact on what will be served on our dinner plates in the future. In this enlightening narrative, readers discover the ways fish are caught, processed, packaged, transported, and sold to consumers. They'll acquire an awareness of the food web, fish as a renewable resource, and the nutrition basics of seafood. Readers also explore the steps they can take to put pressure on the fish industry to protect the food supply, as well as possible fishing sustainability programs they can initiate at their middle and high schools.

The average American consumes an excessive half-pound (227 grams) of meat per day. To satisfy this huge demand for meat, ten billion animals must be raised and slaughtered each year, according to the Farm Animal Rights Movement. This book will examine the meat consumers eat, delving into various issues including: feedlots, slaughterhouses, processing plants, and the possible harm this system may have on animal welfare, human health, and the environment. Readers also learn about what steps are being taken to make eating meat as safe as possible. Being educated about the meat industry empowers people with the knowledge to make wise choices about their health, and support the local farmers and markets that use sustainable methods for their products. Suggestions for how students can become involved in their school and community in promoting smart farming practices and consumerism are also included.