There are a lot of buzzwords that come up during conversations about eating responsibly: organic, local, heirloom. Those terms are typically associated with food that is good – both for us and the earth. (Okay, maybe the organic cheese puffs aren't actually good for us.) But how far does local or organic get us in terms of building a globally sustainable food system? To find out more, we speak to James McWilliams, associate professor of history at Texas State University and author of Just Food: Where Locavores Get it Wrong and How We Can Truly Eat Responsibly. We also speak with Victor Davis Hanson, a former California raisin farmer and a senior fellow at the Hoover Institute.
"If the average meat eater gave up meat once a week that would be the equivalent of eating all of your food local."
—James McWilliams, author of Just Food: Where Locavores Get it Wrong and How We Can Truly Eat Responsibly.