There are a lot of restaurants that promote “farm-to-table” menus, and many shoppers are thinking more now about locally-sourced food. But are we thinking about that in the right way?
The Show caught up with Raj Patel to talk about that. He’s a research professor at the Lyndon B. Johnson School of Public Affairs at the University of Texas-Austin and was in town recently to speak about “ The World that Food Made” at ASU’s Julie Ann Wrigley Global Institute of Sustainability.
