Food. Inc.

How Industrial Food Is Making Us Sicker, Fatter and Poorer - And What You Can Do About It

About The Film
How much do we really know about the food we buy at our local supermarkets and serve to our families?

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.

About The Book
This unique companion book explores the challenges raised by the movie in fascinating depth through 13 essays, most of them written especially for this book, and many by experts featured in the film. Highlights include:

Eric Schlosser
on the industrialization of our food supply

Michael Pollan
on the benefits of locally - sourced, organic eating

Robert Kenner
on the making of Food, Inc.

Marion Nestle
on sorting out food facts from fictions

Anna Lappé
on how the U.S. food system promotes global warming

Muhammad Yunus
on the global impact of food industrialization

Joel Salatin
on how to declare your independence from industrial food

Gary Hirshberg
on how industrial food is going mainstream