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The Economics of Sustainable Food with Economist Nicoletta Batini
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On this week's episode, Brenda interviews Nicoletta Batini editor of The Economics of Sustainable Food and lead evaluator of the International Monetary Fund Office of Independent Evaluation.
ABOUT THE ECONOMICS OF SUSTAINABLE FOOD
The Economics of Sustainable Food is a new Island Press book edited by economist Nicoletta Batini.
Producing food industrially like we do today causes tremendous global economic losses in terms of malnutrition, diseases, and environmental degradation. But because the food industry does not bear those costs and the price tag for these losses does not show up at the grocery store, it is too often ignored by economists and policymakers.
The Economics of Sustainable Food details the true cost of food for people and the planet. It illustrates how to transform our broken system, alleviating its severe financial and human burden. The key is smart macroeconomic policy that moves us toward methods that protect the environment like regenerative land and sea farming, low-impact urban farming, and alternative protein farming, and toward healthy diets. The book’s multidisciplinary team of authors lay out detailed fiscal and trade policies, as well as structural reforms, to achieve those goals. Visit the book's webpage for additional info.
ABOUT NICOLETTA BATINI
Nicoletta Batini is an Italian economist, notable as a scholar of innovative monetary and fiscal policy practices. She pioneered work on the dangers of fiscal austerity and on how to curb debt successfully during financial deleveraging. Prior to the IMF, she was Advisor of the Bank of England’s Monetary Policy Committee, Professor of Economics at the University of Surrey, and Director of the International Economics and Policy Office of the Treasury in Italy. She has handled extensive consultancy roles internationally. She holds a Ph.D. in international finance (Scuola Superiore S. Anna) and a Ph.D. in monetary economics.
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