If we make the switch from agriculture to brewing kettles, we could drastically reduce the catastrophic impact of our diet on the environment and the climate. The thousands-of-years-old tradition of fermentation is having something of a renaissance thanks to advances in biotechnology. Now, with bioreactors, scientists are looking to produce real cheese without cows, real eggs without hens, and much more. The vision: much more food on much less land. But how are these new products made? What do they mean for us, and what will become of agriculture? Are we even ready for a fermentation revolution? To find the answers to these questions, Martin Reich has set out on a journey through laboratories, breweries and the intellectual world of researchers, critics and dreamers.

Time for change: Agriculture and sustainable nutrition have become hotly debated subjects across society, as we look to a near future in which our planet is home to ten billion people. But can we feed the human population through organic farming? Is eating animals a sin? Does industrial agriculture based on high tech farming practices destroy rural areas, deplete natural resources and drive people into the cities? In 'Everyone Full?' Urs Niggli outlines a visionary plan for feeding the world – a fascinating read for foodies and everyone who appreciates good food.