Electronic book text
September 27, 2020
9781421439358
9781421439341
English
392
18 line drawings
9.00 Inches (US)
6.00 Inches (US)
$64.95 USD, £48.00 GBP
v2.1 Reference

Feeding the World Well

A Framework for Ethical Food Systems

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

About the Authors

Alan 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.

Reviews

"Feeding the World Well approaches its subject at a much higher level of technical sophistication than many consumer-oriented books on food that raise ethical issues."—David Fraser, University of British Columbia, author of Understanding Animal Welfare: The Science in Its Cultural Context

"A valuable contribution to the urgent ongoing discussion about the multiple impacts, positive and negative, of food production and consumption. Highlighting the complexity of food and agriculture systems, this unique work collects different perspectives from different disciplines for the first time in a single volume."—John O'Brien, Founder/Director, The Food Observatory, United Kingdom

"This would be a great book for a philosophy class that wants to tackle food and agriculture because it shows how ethics may be applied to that realm. It should also appeal to business school students (particularly those training for the food industry) and to a general lay audience that is interested in food and agricultural issues."—William G. Moseley, Macalester College, coeditor of Africa's Green Revolution: Critical Perspectives on New Agricultural Technologies and Systems

The Johns Hopkins University Press

9781421439358 : feeding-the-world-well-goldberg-wychgram
Electronic book text
392 Pages
$64.95 USD

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