Chapter 1 Livestock Industry
1.
The evolution of meat consumption
2.
The structure of modern livestock farming and factors driving increased consumption
3.
The consequences of increased meat consumption
4.
Welfare of sacrificed animals
5.
Impact on human health and climate
6.
Ethical Consumption and Sustainable Diets: Korean Food
7.
So what about us?
8.
A Buying Guide to Changing Your Eating Habits

Chapter 2 Fishing
1.
Nutritional characteristics and culture of seafood
2.
Methods of preserving seafood
3.
Beyond traditional fishing to the fisheries industry
4.
The Potential and Limitations of Aquaculture
5.
International Maritime Organizations and Policies
6.
Fish? The ethics of suffering and slaughter, and the "current."
7.
So what about us?

Chapter 3 Agriculture
1.
traditional agriculture
2.
Agriculture Today: From Conventional to Industrial Agriculture
3.
A slightly different feel from 'natural', genetic modification
4.
Back to the beginning, alternative agriculture
5.
International trends in agriculture
6.
So what about us?

Chapter 4: The Age of Abundance and the Price
1.
market
2.
mart
3.
The Invisible Cost: The Food Waste Hidden by the Distribution System
4.
The Myth of Food Waste
5.
The Comfort of Recycling: Plastic
6.
So what about us?: Rethinking consumption

Chapter 5: Changing Food Culture
1.
The birth of the restaurant industry
2.
Chef: A symbol and pioneer of culinary culture
3.
A History of Food Criticism: From the Age of the "Employer" to the Age of the "Consumer"
4.
Today's food consumption
5.
What should I eat, how much, and how?
6.
Towards the Next Chapter: The Shadow of Consumption, Waste

Chapter 6: Food Literacy & Zero Waste
1.
Food Literacy
2.
Zero Waste