Mark Budolfson – författare

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.

Climate change is poised to threaten, disrupt, and transform human life, and the social, economic, and political institutions that structure it. Philosophy and Climate Change argues that understanding climate change, and discussing how to address it, should be at the very center of our public conversation. It shows that philosophy can make an enormous contribution to that conversation, but only if both philosophers and non-philosophers understand what it can contribute. The sixteen original articles collected in this volume both illustrate the diverse ways that philosophy can contribute to this conversation, and ways in which thinking about climate change can help to illuminate a range of topics of independent interest to philosophers.

Food, Ethics, and Society: An Introductory Text with Readings presents seventy-three readings that address real-world ethical issues at the forefront of the food ethics debate. Topics covered include hunger, food justice, consumer ethics, food and identity, food and religion, raising plants and animals, food workers, overconsumption, obesity, and paternalism. The selections are enhanced by chapter and reading introductions, study questions, and suggestions for further reading. Ideal for both introductory and interdisciplinary courses, Food, Ethics, and Society explains basic philosophical concepts for new students and forges new ground on several ethical debates.