Free Delivery Over $100
|
|
|||
|
||||
Overview"Leading experts reveal ways that the future of food production for the world's burgeoning population can (and must) be both sustainable and ethical. In the United States, food is abundant and cheap but loaded with hidden costs to the environment, human health, animal welfare, and the people who work in our food systems. The country's current food production systems lack diversity in crops and animals and are intensified but not sustainable, inhumane in the treatment of animals, and inconsiderate of labor. In order to feed the world's rapidly growing population with high-quality, ethically produced food, new food production systems are urgently needed. These new systems must be genetically diverse and environmentally sustainable, and they need to follow internationally recognized animal welfare and labor practices. Feeding the World Well examines these costs of cheap food while presenting a unique framework for ethical food systems: the Core Ethical Commitments, which are designed to guide consumers in choosing foods that are aligned with their values while helping producers enhance the ethics of their practices and products. Edited by Alan M. Goldberg, the volume features contributions from leading ethicists and food systems experts. Addressing complex issues such as climate change, worker exploitation, obesity, antibiotic resistance, wasted food, and biotechnology, the book discusses the fundamental forces that have shaped, and will continue to shape, our food systems. It also describes some of the approaches that food companies and nonprofit organizations are using to address the ethical challenges facing these food systems. Finally, the book explains what the Core Ethical Commitments are (and what they are not), how they were developed, and how they might be used by food system actors. By bringing together an all-star group of contributors from academia and industry, Feeding the World Well sets a new course for food production and how it is evaluated. By including the voices of industry leaders alongside those of researchers and regulators, the book prepares the food production industry for a world in which ""ethical"" or ""sustainable"" production practices are not only trendy but necessary to ensure that we can feed the world's growing population. Conceived as a textbook for food studies courses, this volume will appeal to anyone who is strongly interested in food, including conscious consumers, food industry leaders, researchers, and policy makers. Contributors: Anne Barnhill, Martin W. Bloem, Jonathan Bloom, Nicole M. Civita, Claire Davis, Michiel van Dijk, Adele Douglass, Shauna Downs, Kevin Esvelt, Ruth Faden, Jessica Fanzo, Evan Fraser, Maisie Ganzler, Tara Garnett, Sara Glass, Alan M. Goldberg, Christopher Good, Meredith Kaufman, Gillian Kelleher, Frederick L. Kirschenmann, Herman B. W. M. Koëter, Jennifer Kuzma, Kees van Leeuwen, Robert Martin, Anne E. McBride, Suzanne McMillan, Tom Morley, Marion Nestle, Peter O'Driscoll, Lance B. Price, Marie Luise Rau, Bernard Rollin, Yashar Saghai, Susan A. Schneider, Ellen K. Silbergeld, Paul B. Thompson, Paul Willis, Sylvia Wulf" Full Product DetailsAuthor: Alan M. GoldbergPublisher: Johns Hopkins University Press Imprint: Johns Hopkins University Press Dimensions: Width: 15.20cm , Height: 3.20cm , Length: 22.90cm Weight: 0.658kg ISBN: 9781421439341ISBN 10: 1421439344 Pages: 392 Publication Date: 22 December 2020 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsList of Contributors Acknowledgments Introduction Alan M. Goldberg Part I. The Big Picture 1. Feeding the World (Well): The Moral Imperative Jessica Fanzo 2. Malnutrition, Food Systems, and Climate Action Martin W. Bloem Part II. Food Systems in Context 3. The Agriculture We Deserve Ellen K. Silbergeld 4. The Pew Commission on Industrial Farm Animal Production in America: Lessons Learned Robert Martin 5. Agriculture in Transition Frederick L. Kirschenmann 6. Agricultural Exceptionalism and the US Regulatory Landscape Susan A. Schneider and Meredith Kaufman 7. US Oversight of GM Crops Jennifer Kuzma 8. Conflicts of Interest in Food and Nutrition Research Marion Nestle 9. Global Food Demand Projections: A Review Michiel van Dijk, Yashar Saghai, Marie Luise Rau, and Tom Morley Part III. Contemporary Challenges and Complexities in Food Ethics Part III.A. Environment 10. Food, Environment, and Ethics Tara Garnett 11. Water Utilization and Food Kees van Leeuwen 12. The Impact and Opportunity of Wasted Food Jonathan Bloom 13. Climate Change and Food Production: Big Worries, Uncertain Impacts Evan Fraser Part III.B. Producers and Laborers 14. Primary Agricultural Production: Crops and Farmers Paul B. Thompson 15. Ethics over Exploitation: Urgent Moral Issues Associated with Labor and Communities in the Food System Nicole M. Civita 16. Equitable Food Initiative Peter O'Driscoll Part III.C. Public Health 17. How Food Systems Support and Undermine Public Health, Nutrition, and Community Well-Being: Some Ethical Concerns and Controversies Anne Barnhill 18. Food Safety Herman B. W. M. Koëter 19. Antibiotic Resistance Lance B. Price 20. Farm Animal Welfare and Human Health Alan M. Goldberg Part III.D. Animal Welfare 21. Animal Welfare Bernard Rollin 22. Biotechnology and Animal Well-Being Kevin Esvelt 23. Certified Humane Adele Douglass Part IV. Case Studies 24. Niman Ranch Paul Willis 25. Menus of Change Anne E. McBride 26. Bon Appétit Management Company Maisie Ganzler 27. Wegmans Gillian Kelleher 28. US Foods Sylvia Wulf 29. Water Recirculating Aquaculture Systems and the Future for Land-Based, Closed-Containment Salmon Production Christopher Good Part V. The Core Ethical Commitments: A Framework for Ethical Food Systems 30. The Ethical Basis for Choose Food Anne Barnhill, Nicole M. Civita, and Ruth Faden 31. The Core Ethical Commitments Anne Barnhill, Nicole M. Civita, Claire Davis, Shauna Downs, Ruth Faden, Sara Glass, Alan M. Goldberg, Herman B. W. M. Koëter, Bernard Rollin, Paul B. Thompson, Kees van Leeuwen, and Suzanne McMillan ndexReviewsAuthor InformationAlan M. Goldberg is principal of the Global Food Ethics Project at Johns Hopkins University, a professor of toxicology in the Department of Environmental Health and Engineering at the Johns Hopkins Bloomberg School of Public Health, and the founding director (emeritus) of the Johns Hopkins Center for Alternatives to Animal Testing. He is a coauthor of the Pew Commission report Putting Meat on the Table: Industrial Farm Animal Production in America. Tab Content 6Author Website:Countries AvailableAll regions |
||||
