Overview

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields 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.

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9780197508732

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The Oxford Handbook of Food Ethics provides an extensive survey of the growing field of food ethics in its most prevalent areas and aims for an audience that encompasses not only advanced undergraduate and graduate students but also the consumer who is interested in learning more about his or her everyday choices. The editors include work that attempts to answer complex ethical questions about food and the individuals, groups, and institutions that are concerned with food. By focusing on philosophical areas such as practical ethics, normative ethics, and political philosophy, Barnhill, Dudolfson, and Doggett offer a comprehensive, informative, and valuable volume on food ethics, its limitations, and its opportunities. * Silke Feltz, Metapsychology *

Author Information

Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins. Her work centers on ethical issues of practical importance related to food, agriculture, and public health. Mark Budolfson is Assistant Professor of Philosophy and food systems faculty at the University of Vermont. He works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems, common resources, and public goods. Tyler Doggett is Professor of Philosophy at the University of Vermont. He works in ethics and the philosophy of the mind. With Anne Barnhill and Mark Budolfson, he is co-author and co-editor of Food, Ethics, and Society (OUP 2016).

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