There is No Such Thing as Cheap Food

The Food Tank's Danielle Nierenberg and Caitlin Troutt have published an overview and synthesis of organizations doing work on "true cost accounting" and the research they've published. ​

"True cost accounting" is the idea that "if the price you paid for a hamburger included factors such as heart disease, the number one cause of death worldwide; or the runoff of manure spread on fields from concentrated animal feeding operations; or injuries to workers in slaughterhouses and processing plants; or the poor animal welfare practices in livestock operations. It would certainly be more than US$.99 and would not be part of the value menu."

Working through all their links could take an entire weekend, but by Sunday you'd be an expert on the topic - and never want another $0.99 hamburger...