THE IDEA OF transforming consumers into ‘co-producers’ is compelling. Through their conscious choices, these co-producers can direct the agricultural world towards sustainability. The word ‘consumption’ describes an exploitation that deteriorates our natural resources and should be obsolete. If we cannot all become co-producers to at least some small extent, then we will not be able to free ourselves from the violence and impositions of agribusiness. Agriculture, the land and the table are totally interconnected.

The basis of the new gastronomy we are proposing is a concept of quality in which ...


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