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FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices

FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices

by Gigi Berardi
FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices

FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices

by Gigi Berardi


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The definitive food lover's guide to making the right choices amidst a sea of ever-changing information

We live in a culture awash with advice on nutrition and eating. But what does it really mean to eat healthy? FoodWISE is for anyone who has felt unsure about how to make the “right” food choices. It is for food lovers who want to be more knowledgeable and connected to their food, while also creating meaningful dining experiences around the table. With more than thirty years of experience in farm and food studies, Gigi Berardi, PhD, shows readers how to make food choices and prepare meals that are WISE: Whole, Informed, Sustainable, and Experience based. She offers practical guidance for how to comb the aisles of your local food market with confidence and renewed excitement and debunks the questionable science behind popular diets and trends, sharing some counterintuitive tips that may surprise you—like the health benefits of eating saturated fat! FoodWISE will revolutionize how you think about healthy, enjoyable, and socially conscious cuisine.

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Product Details

ISBN-13: 9781623173913
Publisher: North Atlantic Books
Publication date: 01/14/2020
Pages: 256
Product dimensions: 5.97(w) x 8.95(h) x 0.75(d)

About the Author

GIGI BERARDI is a professor at Western Washington University in Bellingham, Washington. In addition to teaching food and geography classes in the U.S., Mexico, and Europe, she currently homesteads 25 acres with her family in the San Juan Islands in Washington, where she milks sheep and makes cheese. She maintains a popular food blog ( and has written numerous articles for both newspapers and scientific journals. A self-proclaimed "foodie," Gigi Berardi has over 30 years experience in food and farm studies. She received her BA in biology with high honors from John Muir College, University of California San Diego and degrees (MS, PhD) from Cornell University in Natural Resources and Resources, Policy, and Planning. Berardi was a Fulbright scholar, and her articles and reviews have appeared in newspapers such as the Los Angeles Times, the Anchorage Daily NewsThe OlympianThe Bellingham Herald, and scientific journals such as BioScienceHuman Organization, and Ethics, Place, and Environment. Her public radio features (for KSKA, Anchorage) have been recognized by the Society of Professional Journalists. She is an elected member of the American Society of Journalists and Authors.

Table of Contents

Acknowledgments xxi

Introduction: FoodWISE 1

Fierce Food Beliefs 4

Experience and FoodWISE 6

FoodWISE Guidelines 8

More on Whole: To Process or Not? 11

Whole from Start to Finish 13

Whole While Growing 17

A Window into My Beliefs 20

Being FoodWISE in the Kitchen 22

Part 1 Our Shared World of Food and Farming: Choosing Whole and Sustainable, from the Ground Up

What Is Sustainability? 26

Is Going Back to Organic Farming an Answer? 28

Efficiency and Sustainability? 33

Efficiency: The Green Revolution 33

Efficiency: Regional Crop Specialization 34

Efficiency: Mega-Scale Agriculture Outcompetes 35

Efficiencies in Support Industries, Processing, and Marketing 40

Meat 43

Genetically Engineered (GE) Plants and Animals 45

Labor 47

Climate Change 49

How Do We Get to FoodWISE? 53

We Need: Small-Scale, Integrated Farms 53

We Need: Biodiversity 59

We Need: Policies That Support Resilience 62

We Need: Sustainable Fish 65

We Need: Food Security 69

We Need: To Be FoodWTSE and Choose Whole, Sustainable 75

Part 2 Our Personal World of Food: Choosing Whole and Informed

Section 1 Fierce Food Beliefs 78

The Raisin That Wasn't 80

Food Choices: Experience, Quality, and Beliefs 81

Advertising: We Eat What We're Told 82

Believing Diets 91

Section 2 Food Choices-The Informed Science of Eating 94

Fats to the Rescue? Debunking Stories about Cholesterol 101

Carbohydrates and the Problem of Fructose 106

Sensory Science: The Taste Experience 110

Closing Thoughts: Practicing FoodWISE for Life 115

Part 3 FoodWISE: Choosing Experience

FoodWISE Review 120

Whole Foods 120

Informed Decisions 124

Sustainability 126

Experience-Based Thinking 128

FoodWISE Cooking 129

FoodWISE Shopping 131

FoodWISE Eating Out 138

My FoodWISE 140

Our FoodWISE: Interests and Empathy 143

We Need: To Be FoodWISE and Choose Experience 144

Part 4 WISE Stories to Share: The Recipes

Let's Get Cooking (Some General Notes to Keep in Mind) 145

Eggs 147

Dairy 152

Cheese 153

Grains-Whole and Refined 157

Bread 157

Nuts 163

Beans 165

Vegetables 168

Stocks and Soups 187

Meat 194

Fish 197

Sweet 201

Notes 207

Index 237

About the Author 243

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