The Third Plate

The Third Plate

Field Notes on the Future of Food

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement so far has failed to change how we eat. Easily compared to Pollan’s The Omnivore’s Dilemma. Chef Barber studied the soil, land, sea, and seed to see how best to promote, grow, and eat a diet that is in harmony with the earth—sustainable production.


Very thought-provoking book and I will be thinking much more intently about the true definition of sustainability, the third plate. Thoroughly enjoyed. Also enjoyed “meeting” all the characters in the stories. – Angela G. 5/31/22

Promote, grow, and eat a diet that’s in harmony with the earth and the earth will reward you for it. It’s an inspiring message that could truly help save our water, air, and land before it’s too late. - The Chicago Tribune

Dan Barber is as fine a thinker and writer as he is a chef—which is saying a great deal. This book uses its ingredients—the insights of some of the finest farmers on the planet—to fashion something intirely new: a recipe for the future. - McKibbon, author of Wandering Home

Dan Barber
Course Expiration Date: Mar-05-2027
Course Performance Indicators: 1.8.5, 9.1.3, 12.1.3, 13.2.5
Product Name

Book Only (2390)

Regular price $19.00 $19.00

19.25 CE Online Test Only (W2391)

Regular price $141.00

19.25 CE Book & Online Test (W2392)

Regular price $155.00

Book Details

Author Dan Barber
Year Published 2015
Edition 1st Edition
Publisher Penguin
ISBN 978-0143127154
Format Paperback
Page Count 496
CDR Activity Numbers
  • 19.25 CE Online Test Only: 181744
  • 19.25 CE Book & Online Test: 181744

Course Objectives

Level 2 CPE 

CPE Type: 740 for Web-based/Online Tests

Upon successful completion, the users will be able to:

1. Briefly estimate the relative amounts of farmland used for growing grains versus fruits and vegetables.

2. Identify the plant that often grows in land deficient in the following nutrients: sulfur or carbon.

3. List the three nutrients deemed indispensable for plant growth.

4. Define the brix measurement in fruits and vegetables.

5. Describe two health advantages of organic fruits and vegetables as compared to conventional produce.

6. Explain how carbohydrates are associated with plant yield.

7. Identify two elements that Perdue fed to its chickens to make their flesh have a yellow hue.

8. Discuss two reasons why 85 percent of the world’s fish stock is at risk for exploitation or depletion and three solutions being tried to prevent it.

9. Describe the significance of the ocean sunlight zone.

10. Discuss two benefits of crop rotation and name two crops used after a rice harvest.

11. Briefly discuss the significance of wheat as a U.S. crop. 

Recommended For...

Registered Dietitian (RD/RDN)
Dietetics Technician Registered (DTR/NDTR)
Integrative & Functional Nutrition Academy Professional
American College of Sports Medicine

Why We Chose This Book

We wanted a book with top credentials in the business of farming, fishing, and food production, as well as the future of food. This one was highly recommended. 

About the Author

Chef Dan Barber is the executive chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barn Center for Food & Agriculture. He was recently showcased on Netflix’s Chef’s Table.