How to Be a Conscious Eater

Making Food Choices That Are Good for You, Others, and the Planet

How to Be a Conscious Eater

By:  Sophie Egan

9781523507382
Product ID:  100738
$24.95 Paperback
 2020/03/17
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Out Of Stock
2020/03/17
Workman Publishing Co

Limited ***

5.5 X 8.0 in
280 pg



COOKING / Health & Healing / General
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)

“…smart and sensible approach to eating consciously…” Michael Pollan, New York Times bestselling author 

"If you’ve ever stalled out in the refrigerated aisle debating the environmental merits of oat vs. almond milk, add this book to your bedside table. Sophie Egan provides clear, non-judgmental information... It’s a practical guide that empowers readers to understand the plethora of labels and claims out there and make informed food choices every time you go to the store." Bon Appetit.com 

“The clearest, most useful food book I own. Thank you, Sophie, from my stomach, farm animals everywhere, and my great-great-grandchildren.”
—A.J. Jacobs, New York Times bestselling author

“Thought-provoking… Egan displays a talent for making the environmental complexities of food choices comprehensible… [A] thorough primer to combining health consciousness and environmental responsibility.” – Publishers Weekly starred review 

“Egan (Devoured: How We Eat Defines Who We Are) presents a voice of reason in the cacophony of advice about food and diet that surrounds us…Recommended for everyone who eats, particularly those who hope to improve their own health and the planet’s by doing so.”Library Journal starred review

“Readers will find much to take away, including reminders that our consumer behavior can drive change and that what's good for us and good for the planet often align.”—Booklist


A lively, surprising, and necessary guide to navigating our food choices—is a certain food OK for your health? OK for the environment? How do I know if the people who grow or create it are fairly treated?—by an expert in public health from the Culinary Institute of America.

Sophie Egan, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times’ health section, and she has written about food and health for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appétit, WIRED, Edible San Francisco, and other publications. Her first book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), is a journey into the American food psyche. Egan holds a master of public health, with a focus on health and social behavior, from the University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30. In 2018, she earned a certificate from the Harvard Executive Education in Sustainability Leadership program at the Center for Climate, Health, and the Global Environment.