- The Oxford Handbook of Food Ethics
- Sustainable Agriculture, Environmental Philosophy, and the Ethics of Food
- Farming, the Virtues, and Agrarian Philosophy
- Food, the Environment, and Global Justice
- Genetically Modified Food
- Local Food Movements: Differing Conceptions of Food, People, and Change
- Concerning Cattle: Behavioral and Neuroscientific Evidence for Pain, Desire, and Self-Consciousness
- The New Hunter and Local Food
- Ethics for Fish
- The Ethical Basis for Veganism
- Arguments for Consuming Animal Products
- Consumer Choice and Collective Impact
- Religious Dietary Practices and Secular Food Ethics; or, How to Hope that Your Food Choices Make a Difference Even When You Reasonably Believe That They Don’t
- The Clean Plate Club? Food Waste and Individual Responsibility
- Racial Imperialism and Food Traditions
- Food Sovereignty, Justice, and Indigenous Peoples: An Essay on Settler Colonialism and Collective Continuance
- Food, Fairness, and Global Markets
- Multi-Issue Food Activism
- Public Justification and the Politics of Agriculture
- Paternalism, Food, and Personal Freedom
- Deceptive Advertising and Taking Responsibility for Others
- Food Labor Ethics
- The Moral Burdens of Temporary Farmwork
- Eat Y’Self Fitter: Orthorexia, Health, and Gender
- Food Insecurity: Dieting as Ideology, as Oppression, and as Privilege
- Shame, Seduction, and Character in Food Messaging
- Obesity and Responsibility
- I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity
- Morality and Aesthetics of Food
- Food Choices and Moral Character
- The Etiquette of Eating
- The Ethics of Being a Foodie
- Who You Are Is What You Eat: Food in Ancient Thought
- Food Ethics in the Middle Ages
- You Are What You Eat, But Should You Eat What You Are? Modern Philosophical Dietetics
Abstract and Keywords
Academic food ethics is vast, incorporating work from philosophy as well as anthropology, economics, environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields, including some philosophers, have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues—work that draws on multiple literatures within practical ethics, normative ethics, and political philosophy. This Handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it, animals, consumption, food justice, food politics, food workers, and food and identity. This Introduction provides a short history of food ethics, a brief overview of some core issues in food ethics, and an introduction to the essays in this Handbook.
Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins University.
Mark Bryant Budolfson is Assistant Professor of Philosophy at the University of Vermont.
Tyler Doggett is Associate Professor of Philosophy at the University of Vermont.
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