The Third Plate: Field Notes on the Future of Food by Dan Barber

The Third Plate: Field Notes on the Future of Food by Dan Barber is a thought-provoking exploration of how our current food system has failed to provide adequate nutrition, sustainability, and flavor. By examining the successes and failures of his own farm in the Hudson Valley— along with other sustainable farms around the country— Barber proposes a radical new “third plate” to revolutionize our current food system, one that emphasizes the delicate interaction of the land, animals, and humans.

Barber believes that the answer lies in understanding the unique microbiology of a farm and how the various plants, animals, human labor and ecological processes of agriculture interact to create a holistic ecosystem. The first two plates—the industrial revolution and the organic revolution—have failed to provide sustainable, nutritious, and delicious food because they emphasize a single-focus agricultural approach that ignores the inherent contributions of other factors.

In an effort to provide the balance necessary for a truly successful food system, Barber suggests a radical new approach, one that relies on the three component system of soil, vegetables, and animals. The Third Plate is predicated on a field-based diet that is part wild and part domesticated, an system of farming driven by the group of organisms rather than the individual. It is a system of integrated photography, in which an element of the food is replaced by a different but similarly functioning component.

Barber provides practical advice for how to create a successful third plate, noting the importance of understanding that a “one-size-fits-all” approach to agriculture will not suffice; careful consideration must be given to seasonal variations, soil types, animal breeds, and more. He also provides advice on how to tackle the current problems of food insecurity, poverty, and environmental degradation caused by our current food system.

This thought-provoking book gives readers the opportunity to become a part of the solution to the current food crisis. It provides an inspiring view of a new food system in which healthy, sustainable, delicious food is accessible to all. Barber gives concrete examples of how to create this new system, while stressing the importance of connection—both to the land and to our fellow human beings. The Third Plate is a captivating read, one that will leave readers with actionable insight and motivation to take the necessary steps toward revolutionizing our food system.