Based on ten years of surveying farming communities around the world, top New York chef Dan Barber`s The Third Plate offers a radical new way of thinking about food that will heal the land & taste incredible. The `first plate` was a classic meal centred on a large cut of meat with few vegetables. On the `second plate`, championed by the farm-to-table movement, meat is free-range & vegetables are locally sourced. It`s better-tasting, & better for the planet, but the second plate`s architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion & nutrient loss
- it just isn`t a sustainable way to farm or eat. The `third plate` offers a solution: an integrated system of vegetable, cereal & livestock production that is fully supported
- in fact, dictated
- by what we choose to cook for dinner. The Third Plate is where good farming & good food intersect.