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Sustainable food

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Amanda Little
Amanda Little is a professor of journalism and science writing at Vanderbilt University. She’s the author of "The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World," a five-year adventure into the lands, minds and machines shaping the future of sustainable food.
Book jacket courtesy of Amanda Little | Lindsey Rome

The ripple effects of a warming climate touch almost every aspect of living – including what we eat and how we get it.

Tech startups are working on high-tech ways of growing vegetables and fruits, farming fish and even growing meat in a lab with cells taken from living animals. Are you willing to replace your beef with the Impossible Burger to help a planet in crisis?

Tuesday on MPR News with Kerri Miller, she talked to journalist and author Amanda Little about her new book "The Fate Of Food: What We'll Eat In A Bigger, Hotter, Smarter World."

Guest:

  • Amanda Little is an environmental journalist and author of “The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World”

To listen to the full conversation you can use the audio player above.

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