The journey of the brown shrimp

Food has become world trade. The distance between producer and consumer increases each year and currently an average meal has travelled more than 3000 kilometres by the time it reaches our plate.

The brown shrimp in this book forms a methaphor for our current food system; its story just among many.

Before being eaten in europe, the brown shrimp takes a trip to Morocco to be peeled.

It then travels back to Europe in refrigerated lorries, together with a preservative, and is finally packaged and sold as fresh shrimp.

Production processe take place out of sight, which means that we are usaully ignorant of the route a product completes before arriving on our plates. Food travel is becoming an increasing part of this.

Such transport does however influence both the environment and the qulity of the product. Everything is focussed on industrial efficience, but are these processes really so efficient?

 


 

back to thumbnail overview

The journey of the brown shrimp

Hardcover  / 222 pages / 2006 / 25x 16,5 cm

Food has become world trade. The distance between producer and consumer increases each year and currently an average meal has travelled more than 3000 kilometres by the time it reaches our plate. read more
click image to enlarge