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• Introduction: Organic hummus
• "If organic agriculture is here : homeland is here"
• Organic food across borders
• Organic start-ups
• Organic in the city, organic in the kibbutz
• Translating organic
• Conclusion: Glocal organic.

Globalizing Organic focuses on the globalization of a culture of eating for change and the ways in which local meanings attached to the production of foods embed ecological and social values. Rafi Grosglik examines how organic agriculture was integrated in Israel a state in which agriculture was a key mechanism in promoting Jewish nationalism and in time has become highly mechanized and technologically sophisticated. He explores how organic food, which signifies environmental protection and social equity, has been realized in a country where environmental issues are perceived as less pressing compared to inner political conflicts, the Israeli-Arab conflict, and recurrent wars. Based on more than a decade of ethnographic fieldwork, interviews, and analysis of historical documents and media, Grosglik traces how alternative food movements are affected by global and local trends. He covers a wide range of topics, including the ethos of halutzim (pioneers, Zionist ideological farmers and workers), the utopian visions of the Israeli kibbutz, indigeneity that is claimed both by Palestinians and Jewish settlers in the Gaza Strip and in the West Bank, biblical meanings that have been ascribed to environmental and countercultural ideas, the Americanization of Israeli society, and its neoliberalized economy.
"Traces how alternative food movements are affected by global and local trends, with a focus on how organic agriculture was integrated in Israel"-- Provided by publisher.

• Introduction. Natural, a German history
• 1. Hunger, citizenship, and the gospel of nature
• 2. Being natural
• 3. Nature and the nutrition question in Imperial and Weimar Germany
• 4. Humans are only plants in nature's garden: remaking German agriculture, 1870-1939
• 5. Nature and the Nazi diet
• 6. Mainstreaming nature, pursuing health: food and the environmental turn in West Germany
• 7. Masking nature, prescribing health: the East German experience
• Conclusion. The natural temptation.
• (source: Nielsen Book Data)

Adolf Hitler was a vegetarian and the Dachau concentration camp had an organic herb garden. Vegetarianism, organic farming, and other such practices have enticed a wide variety of Germans, from socialists, liberals, and radical anti-Semites in the nineteenth century to fascists, communists, and Greens in the twentieth century. Corinna Treitel offers a fascinating new account of how Germans became world leaders in developing more 'natural' ways to eat and farm. Used to conserve nutritional resources with extreme efficiency at times of hunger and to optimize the nation's health at times of nutritional abundance, natural foods and farming belong to the biopolitics of German modernity. Eating Nature in Modern Germany brings together histories of science, medicine, agriculture, the environment, and popular culture to offer the most thorough and historically comprehensive treatment yet of this remarkable story.
(source: Nielsen Book Data)

• CONTENTS
• Foreword ix
• Acknowledgments xi
• CHAPTER 1: Your First Step 1
• CHAPTER 2: Bringing Your Food to Market 7
• CHAPTER 3: Locked & Loaded: From Concept to Retail Ready 17
• CHAPTER 4: Distributors: A Necessary Partnership 35
• CHAPTER 5: Shelf Space: How to Own Your Retail Shelf Space 67
• CHAPTER 6: Brokers: What You Need to Know 95
• CHAPTER 7: Trade Shows & Table Tops 115
• CHAPTER 8: Free-Fills, Demos, Ads, & Discounts 125
• CHAPTER 9: The Game Plan: Stay Small, Get Bigger, or Sell? 135
• CHAPTER 10: The Summit: Crossing Over to the Mainstream Marketplace 151
• Conclusion 161
• Glossary 163
• Index 171
• About the Author 178.
• (source: Nielsen Book Data)

Did your special spicy pickles sell like gangbusters at the school fundraiser? Does everyone beg you to bring your crunchy coconut granola to their dinner party? Are your oatmeal raisin cookies always the hit at the church potluck? With the ever-increasing demand for natural foods, and more customers than ever willing to pay more for them, today is the day to use those old family recipes to fatten your bank account.But as with most things, turning your kitchen into a moneymaker is easier said than done. The path to retail success is strewn with obstacles--Who is your target market? What sets your product apart? What's your perfect price point?--unless you have the guidance of someone who's been there and done that. In Recipe for Success, natural foods specialist Abigail Steinberg has provided for you the benefit of an expert's in-depth experience, taking you from initial concept of an idea to cashing out, and covering everything in between. Learn to:* Package and launch your product* Work effectively with distributors* Win the fiercely competitive battle for store placement* Prepare for trade shows* Negotiate broker partnerships* And moreMake no mistake: the natural foods industry is not user-friendly, but with this indispensable guide you can avoid the common--and highly expensive--traps many start-ups fall into . . . and make your dream business a delicious reality.
(source: Nielsen Book Data)

• Spring
• Summer
• Fall
• Winter.

"Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers' market, and stocking your kitchen effectively. The market section showcases what locally produced food will be available throughout the year, and the kitchen section is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face. With more than 80 color photos, Earth Eats showcases local food at its finest and features everything the local grower and food enthusiast needs to know all year round, including how to cook up a healthy compost heap, nurture a failing bee colony, create an all-natural deer repellant, and ferment delicious vegetables."-- Provided by publisher

A New York Times Book Review Summer Reading Selection "Delves into not only what we eat around the world, but what we once ate and what we have lost since then."-The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called "wild foods" are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world's last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods -including biodiversity, Indigenous and women's knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent "bush meat" trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden--after saying goodbye to a man known only as The Hunter--La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of "heartbreak moose." Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. "A memorable, genre-defying work that blends anthropology and adventure."-Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction "A food book with a truly original take."-Mark Kurlansky, New York Times bestselling author of Salt: A World History "An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush."-The Wall Street Journal.
(source: Nielsen Book Data)

• The Market for Organic Products: Predicting Developments in Organic EU Markets
• Are the Competitive Patterns in the Danish Case Useful? (J Vestergaard & M Linneberg)-- Trends in the Marketing of Organic Grains and Oilseeds in the US (C L Revoredo)-- Supply Chain of Organic Food and Quality Products: Marketing Orientation and Its Consequence for the Food Chain (J Hanf & R Kuehl)-- Marketing and Distribution of Quality Products: A Dutch Example (G M L Tacken & J J de Vlieger)-- Market Success of Premium Product Innovation: Empirical Evidence from the German Food Sector (K T McNamara et al.)-- Marketing Trends in the UK Organic Sector: Perspectives on Marketing Products from the Second Year of Conversion (G C Holt et al.)-- Organic Food Marketing Trends: Consumer Perception and Marketing of Origin and Organic Labeled Food Products in Europe (G Giraud)-- Organic Food Consumers
• The Irish Case (S O'Reilly et al.)-- Do Consumers Care About Where They Buy Organic Products? A Means-End Study with Evidence from Italian Data (S Naspetti & R Zanoli)-- Testing and Validating the LOV Scale of Values in an Organic-Food-Purchase-Context (G M Chryssochoidis) and other papers.
• (source: Nielsen Book Data)

The marketing of organic products is viewed as a significant link between the production side of the business and the consumers, thereby facilitating the distribution of these relatively new products. It has become obvious that companies can organize organic production and influence consumers' purchasing behaviour through the employment of appropriate marketing strategies. This book explores the marketing trends for organic food products through the analysis of those elements that contribute to the expansion of the organic product market. It will aid marketers in facing the challenges that the organic food sector will encounter in the future.
(source: Nielsen Book Data)

• Sector's Overview.- From Niche to Market: The Growth of Organic Business in Italy.- An Overview of Organic Agriculture in the United States.- The Producer's Perspective.- A Comparative Profitability Analysis of Organic and Conventional Farms in Emilia-Romagna and in Minnesota.- Situation and Perspectives of Organic Meat in Italy.- Profitability of Organic Cropping Systems in Southwestern Minnesota.- Comparing the Profitability of Organic and Integrated Crop Management.- Marketing Strategies for Organic Wine Growers in the Veneto Region.- The Consumers' Perspective.- Investigating Preferences for Environment Friendly Production Practices.- Potential Demand for Organic Marine Fish in Italy.- Italian Consumers' Preferences and Willingness to Pay for Organic Beef.- The US Consumer Perspective on Organic Foods.- Recent Developments and Future Issues.- Current Issues in Organic Food: Italy.- Current Issues in Organic Food: United States.
• (source: Nielsen Book Data)

The book gives an overview of the organic food sector, both in Italy and in the US. It covers economic issues raised by organic farming, taking into account the consumer's needs but also the managerial and budget constraints experienced by the farmers. The book also details how agricultural economists perform analyses dealing with organic produce at different points in the supply chain.
(source: Nielsen Book Data)

• Introduction 1. The origins of biodynamics 2. The biodynamic preparations 3. Biodynamic compost 4. Dynamizing (stirring) 5. Other biodynamic sprays and techniques 6. Plant teas, decoctions, liquid manures, oils and other alternative treatments 7. Working to celestial rhythms 8. Certification
• Appendix I - Tasting wine by the moon
• Appendix II - Studying biodynamics Notes Index.
• (source: Nielsen Book Data)

Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified). Only recently have wines begun to be defined by how their grapes have been grown and the wine made, with a clear distinction between modern `chemical' wine-growing on one hand, and the chemical-free organic or natural approach on the other. Now the world's most respected wine producers, from Bordeaux to the Barossa, from Chablis to California, increasingly see biodynamics as the method of choice for blue-chip wine-making. Biodynamic wine explains concisely and clearly the theory behind biodynamics, how biodynamics differs from organics, and how the world's wine-makers - from high-end Bordeaux chateaux to under-the-radar family estates - use biodynamics in practice, often with significant and captivating variations according to wine style, local terroir, weather and even lunar cycles. Biodynamic wine is a comprehensive and entertaining guide to the most argued-about green wine-making phenomenon of recent years. It is both an ideal how-to manual for growers and a captivating guide for wine professionals and wine lovers alike.
(source: Nielsen Book Data)

• Organic food in Australia
• Genetically modified food in Australia.

This book addresses two often misunderstood agricultural production methods - organic and genetically modified food. What are the actual ethical, environmental and nutritional differences between organic and conventionally-produced food? Which foods are GM in Australia, how are they labelled and regulated, and are there any proven environmental or health-related side-effects? This book serves you up an abundance of information with which to make more informed food choices. Also includes: worksheets and activities, fast facts, glossary, web links, index.

• Foreword
• Acknowledgements and figure sources
• Preface
• Introduction
• ARTICLES ON OVER 120 HEALTH FOODS, FROM ALFALFA AND ALGAE, TO WITCH HAZEL AND YARROW
• Recommended reading
• Glossary
• Index.
• (source: Nielsen Book Data)

Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values. The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts. The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented by a glossary, explaining the more technical terms, and a bibliography listing sources for further reading.
(source: Nielsen Book Data)

• Foreword
• Acknowledgements and figure sources
• Preface
• Introduction
• ARTICLES ON OVER 120 HEALTH FOODS, FROM ALFALFA AND ALGAE, TO WITCH HAZEL AND YARROW
• Recommended reading
• Glossary
• Index.
• (source: Nielsen Book Data)

Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values. The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts. The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented by a glossary, explaining the more technical terms, and a bibliography listing sources for further reading.
(source: Nielsen Book Data)