Coverart for item
The Resource The reducetarian solution : how the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet, edited by Brian Kateman ; foreword by Mark Bittman ; recipes by Pat Crocker

The reducetarian solution : how the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet, edited by Brian Kateman ; foreword by Mark Bittman ; recipes by Pat Crocker

Label
The reducetarian solution : how the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet
Title
The reducetarian solution
Title remainder
how the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet
Statement of responsibility
edited by Brian Kateman ; foreword by Mark Bittman ; recipes by Pat Crocker
Contributor
Editor
Writer of supplementary textual content
Subject
Genre
Language
eng
Summary
"Brian Kateman coined the term 'Reducetarian--a person who is deliberately reducing his or her consumption of meat--and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one's diet can transform the life of the reader, animals, and the planet. This book features contributions from such luminaries as Seth Godin, Joel Fuhrman, Victoria Moran, Jeffrey Sachs, Bill McKibben, Naomi Oreskes, Peter Singer, and others. With over 40 vegan, vegetarian, and 'less meat' recipes from bestselling cookbook author Pat Crocker, as well as tons of practical tips for reducing the meat in your diet (for example, skip eating meat with dinner if you ate it with lunch; replace your favorite egg omelet with a tofu scramble; choose a veggie burrito instead of a beef burrito; declare a meatless day of the week), The Reducetarian Solution is a life--not to mention planet!--saving book"--
Assigning source
Provided by publisher
http://bibfra.me/vocab/relation/authorofforeword
ni9IambbWec
Cataloging source
DLC
Dewey number
613.2
Illustrations
maps
Index
index present
LC call number
RA784
LC item number
.R435 2017
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Kateman, Brian
  • Bittman, Mark
  • Crocker, Pat
http://library.link/vocab/subjectName
  • Nutrition
  • Food habits
  • Meat
  • Vegetarianism
  • Self-care, Health
Label
The reducetarian solution : how the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet, edited by Brian Kateman ; foreword by Mark Bittman ; recipes by Pat Crocker
Instantiates
Publication
Bar code
  • 31223118396267
  • 31223114719256
  • 31223114719249
  • 31223114719231
  • 31223114719272
  • 31223114719264
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • little less lonely in my corner of the world
  • deadly game of telephone: from the research lab to your Facebook feed
  • Howard Jacobson
  • Building your body with plants
  • Robert Cheeke
  • Human health and the mythology of meat
  • David L. Katz
  • Meatless Monday: one day a week, cut out meat
  • Sid Lerner
  • It's time to eat!
  • Lindsay Nixon
  • Joanna Zelman
  • Antibiotic resistance at the meat counter
  • Lance B. Price
  • Wisdom from Margaret Mead
  • Bee Wilson
  • Farm to school and salad bars: getting kids eating more fruit and veggies!
  • Ann Cooper
  • Planet.
  • Roll your own: weekday vegetarian
  • Graham Hill
  • Meat is precious
  • Cannibalism is natural too
  • Bill McKibben
  • Less meat takes a bite out of global hunger
  • Dawn Moncrief
  • When a global catastrophe strikes
  • David Denkenberger ;
  • An
  • uncertain phosphorus future
  • Will Brownlie
  • Tipping the energy scales
  • Dale Jamieson
  • Richard Wrangham
  • Replenishing a thirsty planet
  • Wendy Pabich ;
  • The
  • humane meat myth
  • James McWilliams
  • Food from the sea
  • Nancy Knowlton ;
  • The
  • nitrogen story
  • Mark A Sutton and Clare M. Howard ;
  • On where and how to draw the line
  • The
  • false dichotomy of living well and living gently
  • Naomi Oreskes
  • Through alien eyes
  • Nigel Henbest and Heather Couper
  • Global mega-trends and the role of the food business
  • Andrew Winston
  • Feeding the world and making room for all species
  • Emma Marris
  • It's about much more than meat
  • Dale Peterson
  • Joan Dye Gussow
  • Insects, they're what's for dinner
  • Daniella Martin
  • Making the invisible visible: exploitation of livestock workers supports the meat industry
  • Molly Anderson
  • Help save the planet: take the 1/2 CO2E challenge!
  • Oscar E. Fernandez ;
  • The
  • food desert phenomenon
  • Hillary Shaw ;
  • Tricked!
  • The
  • global map of who eats too much meat
  • Benjamin Hennig and Danny dorling
  • Perishing possessions
  • Tristram Stuart
  • Growing food in a community garden
  • Karen Washington
  • How language, food, and identity intersect
  • Samuel Boerboom
  • Recipes
  • Seth Godin
  • Pat Crocker
  • Less meat, more dough
  • Paul Shapiro ;
  • Mind.
  • A
  • nudge in the right direction
  • Per Espen Stoknes and Bradley Swain ;
  • The
  • future of food
  • Josh Balk ;
  • The
  • moral arc of animal rights
  • Michael Shermer
  • He won't reduce his meat eating!
  • The
  • Susan Page
  • Beyond carnism
  • Melanie Joy
  • Simple strategies for success
  • Terra Wellington
  • Why we crave meat in the first place
  • Marta Zaraska ;
  • The
  • pornography and sexual politics of eating meat
  • Carol J. Adams ;
  • bizarre forces that drive people to eat too much meat
  • The
  • inner lives of farmed animals
  • Jacy Reese and Peter Singer
  • Buddhism and butchery
  • David Barash
  • Deviant eats: learning from misfits
  • Alexa Clay
  • From MRES to McRibs: military influence on American meat eating
  • Anastacia Marx de Salcedo
  • Going "cold tofu"
  • David Robinson Simon ;
  • Marc Bekoff
  • Christianity's complicated relationship to food
  • Karen Swallow Prior
  • Technicolor meatscapes: welcome to a post-animal bioeconomy
  • Meera Zassenhaus
  • Effective reducetarianism
  • William MacAskill
  • You can do anything!
  • Myq Kaplan ;
  • An
  • The
  • anthropological survey of carnivory and morality
  • Avi Tuschman ;
  • The
  • power of film to expose the meat industry and change lives
  • Mark Devries
  • Three mental hacks to help you be a reducetarian
  • Nick Cooney
  • Turning to technology: meat and artificial intelligence
  • Stuart Armstrong
  • Body.
  • element of surprise
  • How much meat are we designed to eat?
  • Chris Stringer and Brenna Hassett
  • Listen to your body
  • Elise Museles
  • You are what your microbes eat
  • Alanna Collen
  • How to satisfy young fussy eaters
  • Ginny Messina ;
  • The
  • meat lobby, the politicians, and U.S. nutrition
  • Tania Luna ;
  • Jeffrey Sachs
  • From compulsive eating to conscious eating
  • Victoria Moran ;
  • The
  • challenge of feeding less meat to dogs and cats
  • Pete Wedderburn
  • What champion athletes eat to stay on top of their game
  • Gene Baur ;
  • The
  • omega-3 paradox: how we became deficient in the most abundant fat on the planet
  • A
  • Susan Allport
  • How to live long and die well
  • Gene Stone
  • Fall in love with plants
  • Sharon Palmer
  • Food, reproduction, and the evolution of the human body
  • David Bainbridge
  • Seeking the optimal diet to maximize disease reversal and longevity
  • Joel Fuhrman ;
  • A
Dimensions
23 cm
Extent
xviii, 302 pages
Isbn
9780143129714
Lccn
2016050531
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
(OCoLC)952384504
Label
The reducetarian solution : how the surprisingly simple act of reducing the amount of meat in your diet can transform your health and the planet, edited by Brian Kateman ; foreword by Mark Bittman ; recipes by Pat Crocker
Publication
Bar code
  • 31223118396267
  • 31223114719256
  • 31223114719249
  • 31223114719231
  • 31223114719272
  • 31223114719264
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • little less lonely in my corner of the world
  • deadly game of telephone: from the research lab to your Facebook feed
  • Howard Jacobson
  • Building your body with plants
  • Robert Cheeke
  • Human health and the mythology of meat
  • David L. Katz
  • Meatless Monday: one day a week, cut out meat
  • Sid Lerner
  • It's time to eat!
  • Lindsay Nixon
  • Joanna Zelman
  • Antibiotic resistance at the meat counter
  • Lance B. Price
  • Wisdom from Margaret Mead
  • Bee Wilson
  • Farm to school and salad bars: getting kids eating more fruit and veggies!
  • Ann Cooper
  • Planet.
  • Roll your own: weekday vegetarian
  • Graham Hill
  • Meat is precious
  • Cannibalism is natural too
  • Bill McKibben
  • Less meat takes a bite out of global hunger
  • Dawn Moncrief
  • When a global catastrophe strikes
  • David Denkenberger ;
  • An
  • uncertain phosphorus future
  • Will Brownlie
  • Tipping the energy scales
  • Dale Jamieson
  • Richard Wrangham
  • Replenishing a thirsty planet
  • Wendy Pabich ;
  • The
  • humane meat myth
  • James McWilliams
  • Food from the sea
  • Nancy Knowlton ;
  • The
  • nitrogen story
  • Mark A Sutton and Clare M. Howard ;
  • On where and how to draw the line
  • The
  • false dichotomy of living well and living gently
  • Naomi Oreskes
  • Through alien eyes
  • Nigel Henbest and Heather Couper
  • Global mega-trends and the role of the food business
  • Andrew Winston
  • Feeding the world and making room for all species
  • Emma Marris
  • It's about much more than meat
  • Dale Peterson
  • Joan Dye Gussow
  • Insects, they're what's for dinner
  • Daniella Martin
  • Making the invisible visible: exploitation of livestock workers supports the meat industry
  • Molly Anderson
  • Help save the planet: take the 1/2 CO2E challenge!
  • Oscar E. Fernandez ;
  • The
  • food desert phenomenon
  • Hillary Shaw ;
  • Tricked!
  • The
  • global map of who eats too much meat
  • Benjamin Hennig and Danny dorling
  • Perishing possessions
  • Tristram Stuart
  • Growing food in a community garden
  • Karen Washington
  • How language, food, and identity intersect
  • Samuel Boerboom
  • Recipes
  • Seth Godin
  • Pat Crocker
  • Less meat, more dough
  • Paul Shapiro ;
  • Mind.
  • A
  • nudge in the right direction
  • Per Espen Stoknes and Bradley Swain ;
  • The
  • future of food
  • Josh Balk ;
  • The
  • moral arc of animal rights
  • Michael Shermer
  • He won't reduce his meat eating!
  • The
  • Susan Page
  • Beyond carnism
  • Melanie Joy
  • Simple strategies for success
  • Terra Wellington
  • Why we crave meat in the first place
  • Marta Zaraska ;
  • The
  • pornography and sexual politics of eating meat
  • Carol J. Adams ;
  • bizarre forces that drive people to eat too much meat
  • The
  • inner lives of farmed animals
  • Jacy Reese and Peter Singer
  • Buddhism and butchery
  • David Barash
  • Deviant eats: learning from misfits
  • Alexa Clay
  • From MRES to McRibs: military influence on American meat eating
  • Anastacia Marx de Salcedo
  • Going "cold tofu"
  • David Robinson Simon ;
  • Marc Bekoff
  • Christianity's complicated relationship to food
  • Karen Swallow Prior
  • Technicolor meatscapes: welcome to a post-animal bioeconomy
  • Meera Zassenhaus
  • Effective reducetarianism
  • William MacAskill
  • You can do anything!
  • Myq Kaplan ;
  • An
  • The
  • anthropological survey of carnivory and morality
  • Avi Tuschman ;
  • The
  • power of film to expose the meat industry and change lives
  • Mark Devries
  • Three mental hacks to help you be a reducetarian
  • Nick Cooney
  • Turning to technology: meat and artificial intelligence
  • Stuart Armstrong
  • Body.
  • element of surprise
  • How much meat are we designed to eat?
  • Chris Stringer and Brenna Hassett
  • Listen to your body
  • Elise Museles
  • You are what your microbes eat
  • Alanna Collen
  • How to satisfy young fussy eaters
  • Ginny Messina ;
  • The
  • meat lobby, the politicians, and U.S. nutrition
  • Tania Luna ;
  • Jeffrey Sachs
  • From compulsive eating to conscious eating
  • Victoria Moran ;
  • The
  • challenge of feeding less meat to dogs and cats
  • Pete Wedderburn
  • What champion athletes eat to stay on top of their game
  • Gene Baur ;
  • The
  • omega-3 paradox: how we became deficient in the most abundant fat on the planet
  • A
  • Susan Allport
  • How to live long and die well
  • Gene Stone
  • Fall in love with plants
  • Sharon Palmer
  • Food, reproduction, and the evolution of the human body
  • David Bainbridge
  • Seeking the optimal diet to maximize disease reversal and longevity
  • Joel Fuhrman ;
  • A
Dimensions
23 cm
Extent
xviii, 302 pages
Isbn
9780143129714
Lccn
2016050531
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
(OCoLC)952384504

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