Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
Yes, we can make a significant difference—with our food choices—learned author and activist Florencia Ramirez as she traveled across the nation to interview farmers and food producers. Tracing Ramirez’s tour of American water sustainable farms—from rice paddies in Cajun Louisiana to a Hawaiian coffee farm to a Boston chocolate factory and beyond—Eat Less Water tells the story of water served on our plates: an eye-opening account of the under-appreciated environmental threat of water scarcity, a useful cookbook with water-sustainable recipes accompanying each chapter, and a fascinating personal narrative that will teach the reader how they, too, can eat less water.
"Exceptional, unique, impressively informative, thoughtful and thought-provoking, Eat Less Water is an extraordinary and life-changing read that is very highly recommended, especially for community and academic library Contemporary Environmental Issues collections, as well as the personal reading lists of anyone concerned with the conservation of water in a changing global climate.
—Julie Summers, Midwest Book Review
“Eat Less Water is as clever as its title. It’s a thoughtful book complete with recipes that are as good for your taste buds as they are for the planet. Read it and learn. Read it and eat. Read it as a reminder that our world’s most precious resource is in jeopardy—and yet we can do something about it. Read it to find out how.”
—Thomas M. Kostigen, New York Times bestselling author of The Green Book
“Eat Less Water is an informative, loving tribute to the source from which all life springs. Through explorations of foods ranging from pasta to wine, Florencia Ramirez reveals how cultivation and consumption impact global water usage, sharing insights on how we, the eaters, can support a less-resource intensive practices in food and agriculture that is not only sustainable but delicious.”
—Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love