Food Policy in the United States

An Introduction
3. Auflage 2025
ISBN: 978-1-032-49302-2
Verlag: Taylor & Francis Ltd

Buch, Englisch, 282 Seiten, Format (B × H): 174 mm x 246 mm, Gewicht: 680 g

Reihe: Earthscan Food and Agriculture

This third edition of Food Policy in the United States offers a timely update to the leading textbook dedicated to all aspects of food policy in the United States.

This book begins with the economic interests of farmers and food producers and then moves on to examine nutrition policy, food justice, food security, and the environment. Finding motivation in real-world controversies and debates, chapters cover domestic agriculture, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising, and federal food assistance programs for the poor. Building on the success of the second edition, which received the Distinguished Quality of Communication award from the Agricultural and Applied Economics Association (AAEA), this new edition has been revised and updated, offering greater attention both to food justice issues, and to economic methods. It covers policy changes since the 2018 Farm Bill, the publication of the 2020–2025 Dietary Guidelines for Americans, the 2021 update to the "Thrifty Food Plan", and President Donald Trump's approach to food and agricultural trade. The impact of COVID-19 and the continuing climate crisis are examined, alongside stalled child nutrition reauthorization legislation, reforms in food-labeling, and immigration policy. The online Instructor and Student Resources include supplemental economic appendices, problem sets, activities, and exercises: www.routledge.com/cw/Wilde. This book makes U.S. food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored.

This book is essential reading for all students, researchers, and policymakers seeking to understand U.S. food policy from a wide range of interdisciplinary backgrounds, including food studies, agricultural and food economics and policy, public health and nutrition, and public policy.

Zielgruppe

Academic, Postgraduate, Professional Reference, Undergraduate, Undergraduate Advanced, and Undergraduate Core

Autoren/Hrsg.

Wilde, Parke

Fachgebiete

• Sozialwissenschaften Politikwissenschaft Regierungspolitik
• Naturwissenschaften Biowissenschaften Biowissenschaften Biowissenschaften, Biologie: Sachbuch, Naturführer
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Geowissenschaften Geographie | Raumplanung Geographie: Sachbuch, Reise
• Naturwissenschaften Biowissenschaften Biowissenschaften Ökologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur

Inhaltsverzeichnis

1. Making food policy in the United States 2. Agriculture 3. Food production and the environment 4. Food and agricultural trade 5. Food manufacturing 6. Food retailing and restaurants 7. Food safety 8. Dietary guidance and health 9. Food labeling and advertising 10. Hunger and food insecurity 11. Nutrition assistance programs for children 12. Looking forward

Über Autor(innen)

Parke Wilde is a food economist and Professor at the Friedman School of Nutrition Science and Policy at Tufts University, U.S.A. Previously, he worked for USDA’s Economic Research Service and was Director of Design for the SNAP Healthy Incentives Pilot evaluation. He has been a member of the Institute of Medicine’s Food Forum and is on the scientific and technical advisory committee for Menus of Change, an initiative to advance the health and sustainability of the restaurant industry. He is co-organizer of a university climate initiative (flyingless.org) and directs the USDA-funded Research Innovation and Development Grants in Economics (RIDGE) Partnership.