He's been named one of Time Magazine's 100 Most Influential People in the World, and if you want to know why, all you have to do is pick up a copy of The Third Plate. In the 2014 book, James Beard Award-winning chef Dan Barber explores limitations of the farm-to-table movement as it stands today -- and challenges chefs to push for a truly sustainable food system.
The book, which took Barber more than 10 years to research, takes readers to the Spanish dehesa and back, going into the fields and farms that are slowly revolutionizing the way we eat. By taking a critical look at the current farm-to-table concept, Barber finds a way to unite ethical eating with great tasting food.
His solution is "the third plate," a new, integrated system of farming and eating that's both better for the earth and better tasting.