George Steinmetz Journeys Around The World To Illuminate Where Food Comes From

Have you ever thought about how your bacon, almond milk, or fish ends up on your table? In our globalized economy, fresh fruit can be shipped from one hemisphere to another to stock grocery store shelves regardless of the season, and many of us enjoy nearly endless choices of cereals, vegetables, meats, and snacks. But a striking number of young children don’t realize that processed foods like chicken nuggets and cheese don’t come from plants. How does a hot dog come to be? Where does our food come from?

Photographer George Steinmetz offers a remarkable look at landscapes, initiatives, and customs that shape how the world eats. His new book, Feed the Planet, chronicles a decade spent documenting food production in more than three dozen countries on six continents, including 24 U.S. states.

Soybean harvest, Fazenda Piratini, Bahia, Brazil

More than 40 percent of our planet’s surface has been molded and tended to produce crops and livestock. From idiosyncratic 16th-century farm plots in rural Poland to Texas cattle feed lots to a large-scale shrimp processing operation in India, the scale of food production is rarely observed on this scale. “He takes us places that most of us never see, although our very lives depend on them,” says a statement for the book.

Studies have shown that large-scale agriculture and factory farming send greenhouse gases into the atmosphere in an amount constituting nearly one-third of all human-caused emissions. The ongoing climate crisis can be traced in large part to fertilizers that release nitrous oxide; deforestation for farm expansion adds more carbon dioxide into the air; and emissions from manure management, burning, fuel use, and more.

From a striking aerial vantage point, Steinmetz captures the beauty, ingenuity, and stark reality of factories, aquaculture, family farms, food pantries, and sprawling agricultural operations. He elucidates how staples like wheat, rice, vegetables, fruits, meat, and fish reach both domestic and international tables, tapping into “one of humanity’s deepest needs, greatest pleasures, and most pressing challenges.”

Purchase a signed copy on the photographer’s website, or grab one on Bookshop.

Mauritania was a country of pastoral nomads when it gained independence from France in 1960, but it has since become a nation of fishermen as well, with hundreds of pirogues lining the beach of the capital of Nouakchott. The official annual national landings are around 900,000 tons, but researchers who include illegal or unreported hauls put the catch at more than twice that. With many fish stocks moving north and farther offshore as sea temperatures rise, the competition for fish turned violent in 2023 in neighboring Senegal, where fishermen from the town of Kayar burned drift nets illegally set by fishermen from Mboro in the Kayar Marine Protected Area. In response, the Mboro fishermen attacked Kayar boats with gasoline bombs, killing one boy and wounding twenty others. Government intervention prevented an outright civil war between fishing groups, but tensions are endemic to communities that have grown dependent on declining natural resources. Some 600,000 Senegalese are now employed in fisheries. Fish are a primary source of protein for both Mauritania and Senegal. Working one shrimp at a time, women workers at Avanti Frozen Foods in Yerravaram, Andhra Pradesh, India, can de-shell and de-vein up to 44 tons of farmed shrimp per day from the company’s 1,600 acres of shrimp ponds. Avanti is one of the largest shrimp exporters in India, which dominates the global shrimp export market. About 75 percent of its frozen shrimp is exported to the U.S., with Costco being one of its major customers. Shrimp is the most valuable traded marine product in the world, with an estimated market value of nearly $47 billion in 2022. Modern cowboys conduct wellness checks on horseback at the Wrangler Feedyard in Tulia, Texas, home to around fifty thousand head. Wrangler is one of ten feedlots in Texas and Kansas owned by Amarillo-based Cactus Feeders that collectively can provide feed and care for a half million cattle. At the Wrangler facility, cattle arrive at around 750 pounds, then spend five to six months eating some 20 pounds of dry feed and fodder each day until they reach slaughter weight. Cactus sends more than a million head to slaughter each year, typically to the Tyson beef processing plants in Amarillo, Texas, and Holcomb, Kansas. According to the Texas Farm Bureau, there are more cattle on feedlots within 150 miles of Amarillo than any other area in the world. Just as almond milk has displaced cartons of dairy milk in the grocery store, an old Aermotor windmill that once pumped water for cattle now looms over rows of almond trees and beehives that replaced them near Oakdale, California. The rising popularity of nut milks and almonds for snacking both in the U.S. and overseas has led California growers to triple their acreage in almonds since 1995. Almond orchards now cover 2,500 square miles in the state, growing 80 percent of the global supply and worth more than $5 billion in annual sales. Like cattle, almond trees need copious amounts of water—about 1.1 gallons per nut—as well as hardworking honeybees to pollinate the crop, both of which are in increasingly short supply. A few of the 2,000 workers at the CP Group’s chicken processing plant in Jiangsu, China, prepare broilers for the domestic market, including fast food chains like McDonald’s, KFC, and Burger King. On a typical day they process 200,000 birds and double that number prior to Chinese holidays. Men and women of all races, classes, and religions enjoy a free hot meal at the Sri Harmandir Sahib, better known as the Golden Temple, in Amritsar in Punjab State, India. The gurdwara is the holiest site of the Sikhs, as well as the world’s largest langar, or community kitchen, which provides a free, hot vegetarian meal to 100,000 people, 24/7, all year. The meals consist of roti, or Indian flatbread, rice, a curried vegetable dish, and dal, or lentil soup, which is cooked in giant wood-fired cauldrons in four-ton batches paid for by donations and cooked and ladled out mostly by volunteers. Such langars are a part of every Sikh temple and serve an estimated seven million free meals around the world as an act of charity to all visitors each day.

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