Tomorrow's table: organic farming, genetics, and the future of food

Pt. I. Introduction. Green revolution 2.0

Pt. II. The farm

Why organic agriculture?

The tools of organic agriculture

Pt. III. The laboratory

The tools of genetic engineering

Pt. IV. Consumers. Legislating lunch

Whom can we trust?

Are genetically engineered foods safe to eat?

The mistrust of science

Part V. The environment. Conserving wildlands

Weeds, gene flow, and the environment

Part VI. Ownership. Who owns the seed?

Who owns the genes? The seed industry: accelerating or impeding innovation?

Part VII. The world. Feeding the world ethically

Choosing innovation

Part VIII. Dinner. Deconstructing dinner: genetically engineered, organically grown.

Foreword / Sir Gordon Conway

About the authors

Introduction

1. Cultivating sacred rice in Nihe, China and Davis, California / (Pam)

The farm

2. Why organic agriculture? / (Raoul)

3. The tools of organic agriculture / (Raoul)

The lab

4. The tools of genetic engineering / (Pam)

Consumers

5. Legislating lunch / (Pam)

6. Who can we trust? / (Pam)

7. Is GE food risky to eat? / (Pam).

The environment

8. Conserving wildlands / (Pam)

9. Weeds, gene flow, and the environment / (Pam)

Ownership

10. Who owns the seed? / (Pam)

11. Who owns the genes? / (Pam)

Dinner

12. Deconstructing dinner: genetically engineered, organically grown / (Pam & Raoul)

Glossary

References

Index.