Bright, Michael,

From field to plate / Michael Bright. - 32 pages color illustrations ; 27 cm. - Source to resource .

"First published in 2016 by Wayland"

Includes bibliographical references (page 30) and index

Essential food -- Eat up! -- Food origins -- In the field -- On the farm -- Intensive farming -- Organic farming -- Fresh foods -- Preserving food -- Friendly bugs -- Food in shops -- Preparing food -- Safe food -- World food.

"Most of us eat three full meals a day, but where does the food that reaches our plates, stocks our fridges, and fills the supermarket shelves come from? This informative book shows how methods of growing, using, and delivering food--one of the most vital resources to humans--have developed and changed throughout time. Find out about the history of food production and present-day methods of farming. Learn about food delivery, the processes used to preserve and store food to make it last longer, how different foods are prepared, and food safety. Case studies encourage discussion of the ethics and worldwide impact of the production, distribution, and consumption of this global resource."--

Ages 8-11. Grades 4 to 6.

ISBN: 9780778727057 077872705X 9780778727095 0778727092

LCCN: 2016016661

Subjects--Topical Terms:
Food
Food industry and trade
Agriculture

Dewey Class. No.: 641.3