Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including: • Should we eat animals? • Are locally produced foods ethically superior to globally sourced foods? • Do people in affluent nations have a responsibility to help reduce global hunger? • Should we embrace bioengineered foods? • What should be the role of government in promoting food safety and public health? Using extensive data and real world examples, as well as providing suggestions for further reading, Food Ethics: The Basics is an ideal introduction for anyone interested in the ethics of food.

Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including: • Should we eat animals? • Are locally produced foods ethically superior to globally sourced foods? • Do people in affluent nations have a responsibility to help reduce global hunger? • Should we embrace bioengineered foods? • What should be the role of government in promoting food safety and public health? Using extensive data and real world examples, as well as providing suggestions for further reading, Food Ethics: The Basics is an ideal introduction for anyone interested in the ethics of food.

Global food is not a nice business. It is controlled by a small cartel of unscrupulous, profit-grubbing multinationals with little or no regard for the consumer, their workers or the planet. It is an industry riddled by safety scandals, the nutritional quality of our food is in free-fall and diet related illness has now become epidemic. Intensive agriculture is steadily destroying the planet, contaminating water and air with artificial fertilisers and pesticides, degrading farmland, causing deforestation and pumping out greenhouse gases faster than the world's entire transport system. Meanwhile Big Food's rapacious appetite for profit knows no limits as it bribes its way through the 3rd world in a huge land grab, dumping untested GM seed on a new generation of farmer-slaves. But all is not lost! A new movement of real, organic and ethical food is on the brink of a renaissance. Read on to understand how Big Food really works and how to reclaim control over our own food once again.

Updated and revised, Ethics: The Basics, Second Edition, introduces students to fundamental ethical concepts, principles, theories, and traditions while providing them with the conceptual tools necessary to think critically about ethical issues. Introduces students to core philosophical problems in ethics in a uniquely reader-friendly manner Lays out clearly and simply a rich collection of ethical concepts, principles, theories, and traditions that are prevalent in today’s society Considers western and non-western viewpoints and religious interpretations of ethical principles Offers a framework for students to think about and navigate through an array of philosophical questions about ethics

Ethics: The Basics provides beginning students with a solid grounding in basic ethical principles, theories and traditions, as well as a set of conceptual tools necessary to think about ethics and make ethical decisions. Introduces ethical concepts, theories, and traditions in an unusually reader-friendly manner Considers western and non-western ethical viewpoints and religious interpretations of ethical concepts Includes end of chapter summaries, case studies, review questions, diagrams and an appendix containing definitions of all the ethical concepts, principles, theories, and traditions introduced in the book

This book offers a wide-ranging yet concise introduction to the many philosophical issues surrounding food production and consumption. It begins with discussions of the metaphysics, epistemology, and aesthetics of food, then moves on to debates about the ethics of eating animals, the environmental impacts of food production, and the role of technology in our food supply, before concluding with discussions of food access, health, and justice. Throughout, the author draws on cross-disciplinary research to engage with historical debates and current events.

This book marks a new departure in ethics, which has up to now been a question of ‘the good life’ in relation to other people, based on Greek concepts of friendship and the Judaeo-Christian ‚caritas.’ No early moral teaching discussed man’s relation to the origin of foodstuffs and the system that produced them; doubtless the question was of little interest since the production path was so short.

"This book is divided into three parts-one on the Good Life, another on Doing the Right Thing, and the last on the Status of Morality. You can read these parts in any order. Many will want to begin at the end, for instance, with a discussion of whether morality is a human invention, or is in some way objective. Some will prefer to start in the middle, asking about the supreme principle of morality (and whether there is any such thing). And others may want to begin at the beginning, by thinking about human well-being and the quality of life. Each part can be understood independently of the others, though there are of course many points of connection across the three main branches of moral philosophy. No matter where you begin, there are footnotes in most chapters that provide cross-references to relevant discussions elsewhere in the book. When beginning a new area of study, you're bound to encounter some unfamiliar jargon. I've tried to keep this to a minimum, and I suppose that you can be thankful that we're doing ethics here, rather than physics or anatomy. I define each technical term when I first use it, and have also put together a glossary, which appears at the end of the book. Each specialized term that appears in boldface has an entry there. You may be interested enough in what you read here that you'll want to continue your studies in moral philosophy. There is a natural place to begin-the companion volume to this book, The Ethical Life, described later in this preface. I have also compiled a list of Suggestions for Further Reading for each chapter or pair of chapters. This list appears at the end of the book, just before the glossary. I have selected the readings with an eye to what might be accessible and interesting to those just beginning their study of moral philosophy"--

Every year, billions of animals are raised and killed by human beings for human consumption. What should we think of this practice? In what ways, if any, is it morally problematic? This volume collects twelve new essays by leading moral philosophers examining some of the most important aspects of this topic.

This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.