The third plate

Book •

In *The Third Plate*, Dan Barber offers a radical new way of thinking about food that combines sustainable agriculture with culinary excellence.

He critiques the current farm-to-table movement and proposes a 'third plate' approach, where food production and consumption are deeply intertwined with environmental health.

Barber draws on his experiences as a chef and his investigations into global farming practices to chart a path towards a more sustainable and flavorful national cuisine.

Mentioned by

Mentioned in 2 episodes

Mentioned by

Dan Barber

as a book he authored, highlighting his views on food and the food system.

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Recommended by

Matt Harris

as a book about food systems and their impact on climate change.

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Mentioned by

Marco Zappia

as influencing his thinking about the future of food and sustainability.

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Mentioned by

Mark Hyman

as an exploration of a new way of thinking about how we eat.

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Mentioned by Dr. Hyman and Dan Barber in discussion about the importance of seeds and regenerative agriculture.

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Mentioned by

Chris Capossela

as a book that tells a story of a single human person as the hero and their journey in life, also telling the story of the agriculture system and the food system in the world.

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