Food for All: What We Eat and Where it Comes From

By Author / Illustrator

Mary Hoffman, illus Ros Asquith

Genre

Non Fiction

Age range(s)

Publisher

Otter-Barry Books

ISBN

9781915659378

Format

Hardback

Published

03-04-2025

Synopsis

FOOD! We all need it to live - and here is a book bursting with information, questions and ideas about the food we eat, where it comes from and how it is shared.

Is there enough food to go round? Do some countries have too much? Should we all eat organic food or go vegetarian? Where does the food on our plates start from and how does it get to us? Is farming making climate change worse - and, most important of all, how can we feed everyone on our planet, now and in the future?

Created by bestselling superstars Mary Hoffman and Ros Asquith, the team behind The Great Big Books series, this is a brilliant, inspirational and diverse exploration of FOOD, with witty and thought-provoking illustrations.

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Reviews

Louise

We all - humans and creatures, large and small - need food to live. But where does our food come from, and who eats what? This thought-provoking and visually rich book explores nearly 20 aspects of food and feeding, from growing crops and raising animals to the surprising eating habits of creatures around the world. Did you know the biggest animal on Earth, the blue whale, survives on one of the tiniest, krill?

This is such an insightful book, which would be a superb teaching aid for a Key Stage 2 science topic on plants and living things; from how food is grown and the role of chemicals in agriculture to exploring the global web of who eats what. Young readers will love the extra-terrestrial observer, who joins readers on each page, offering curious and sometimes humorous commentary alongside animals and people of all ages who share their insights, too.

In the classroom, a whole writing unit could be developed on explanations and persuasive writing as this book doesn't shy away from big questions. Instead, it encourages young readers to think critically about where food comes from, who gets access to it, and how we can build a better, more sustainable future for everyone.

48 pages / Reviewed by Louise Gahan, teacher