None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral?
This book addresses such issues by applying ethical principles to many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers.
Table of Contents
Chapter 1 Global Hunger: Moral Dilemmas, Nigel Dower; Chapter 2 Food Aid and Trade, John S. Marsh; Chapter 3 Sustainable Food Systems, Jeremy Cherfas; Chapter 4 Animals As Food Producers, Andrew Johnson; Chapter 5 The Equation Between Food Production, Nutrition and Health, Michael Crawford, Keb Ghebremeskel; Chapter 6 Food Safety: The Ethical Dimensions, Erik Millstone; Chapter 7 Ethical Analysis of Food Biotechnologies: An Evaluative Framework, Ben Mepham; Chapter 8 Bread to Biotechnology: Cultural Aspects of Food Ethics, Leslie Gofton; Chapter 9 Consumer Sovereignty As Ethical Practice in Food Marketing, Robert Hamilton; Chapter 10 Ethical Issues in Agricultural and Food Research Policy, Ben Mepham;
Ben Mepham is Director of the Centre for Applied Bioethics at Nottingham University. He has published widely in the fields of bioethics and applied biology.