Finding opportunities for innovation on the path between farmer and table. Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?

A one stop reference containing all necessary information for planning a cruise anywhere in the world.

"A guide to 50 great cruises on the rivers and canals of the Netherlands, with details of locks, bridges, moorings, and facilities on each waterway."--Cover.

With a boom in the steel industry all over the world today, the demand of sponge iron has considerably increased as a feed (raw) material to steel making. The increase in the demand of sponge iron is also due to the fact that it is used for replacing coke making required for blast furnace processing. The primary objective of this book is to provide the basis, principles, fundamentals and theory of sponge iron production. This book, earlier titled as Sponge Iron Production in Rotary Kiln, is revised as per the feedback from students, faculty members and professionals. It, now, covers broad spectrum of alternative routes of iron making, therefore, the book is renamed as Alternative Routes to Iron Making. In this revised edition of the book, three new chapters have been added to fulfil the requirement of a textbook for various universities. NEW TO THIS EDITION • New chapters on: o Utilization of Sponge Iron o Environmental Pollution and Control in Sponge Iron Industries o Smelting Reduction Process • Inclusion of principle of fluidisation in fluidised bed processes • Description of Hyl III process with recent development of the process Primarily intended for undergraduate and postgraduate students of metal-lurgical engineering, this book is equally beneficial for researchers, and professionals engaged in DR processes and steel industries.