Food Ethics: The Basics The basics

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.

Introduction 1. Food Systems 2. Food Security and the Ethics of Assistance 3. Should We Eat Animals? 4. Bioengineering 5. Food and health 6. Food and culture Bibliography

Ronald Sandler is Associate Professor of Philosophy and Director of the Ethics Institute at Northeastern University.