Public Produce: Cultivating Our Parks, Plazas, and Streets for Healthier Cities

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Product Details
Island Press
Publish Date
5.78 X 0.55 X 8.26 inches | 0.59 pounds

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About the Author
Darrin Nordahl is an award-winning writer on issues of food and city design. He currently lives and writes in the Sacramento region-- the Farm-to-Fork Capital of America. He is the author of Making Transit Fun!, My Kind of Transit, and Eating Appalachia.
"This vital book shows how growing food on public land can transform our civic landscape, sprouting the seeds of biodiversity, sustainability, and community."--Alice Walters, Chez Panisse
"Nordahl is a visionary who shows how easily cities could promote urban agriculture to the great benefit of all concerned. This book is at the cutting edge of today's food revolution. Read it and get your city council to sign up!"--Marion Nestle, Professor of nutrition, food studies, and public health at NYU, author of "What to Eat"
"Nordahl effectively illustrates the role of public produce in the improvement of food security and makes it difficult to disagree with his assessment that the impact can be positively significant....This book will be very useful to public officials, planners, community activists, and residents interested in food security and urban agriculture." --Journal of Planning Education and Research
"Backed up by research and statistics, Public Produce is a sobering look at our current situation and a rallying cry for getting involved and making a change. For me, Nordahl gives solid reasons for the why and how to get involved today."--San Francisco Book Review
"Public Produce is valuable for its detailed examples of urban agriculture that go beyond the familiar community garden, backyard garden, and urban farm, and provides numerous ideas for municipalities ready to take a more active approach to urban agriculture."--Nature of Cities
"As part of a small but growing group of local food advocates that includes Gary Paul Nabhan, Michael Pollan, and Alice Waters, Nordahl has produced a work that approaches the subject from the creative new angle of producing food in very public places."--Landscape Architecture Magazine