Food Ethics

In the first decade of the 21st century, more than 1 billion people in the world are starving, while industrial nations are debating about obesity, generating energy from food plants, and a myriad of other topics that many African and south Asian nations find difficult to fathom. Many interdisciplinary discussions with regard to food have arisen about problems in the field of applied ethics, which encompasses a wide spectrum of disciplines and principles, such as: obesity, traceability, agro-food biotechnology, water, the human right to food, food sovereignty, sustainability, world-trade systems, etc.

This book presents international discussions and information concerning food ethics in its current state. It presents a variety of important aspects in the field of food ethics with respect to positions, instruments and applications of issues surrounding nutrition. A great deal of the book will concern itself with discussing different ethical positions and problems of current interests, as explained by experts of the “food-ethics-community”. The articles will focus on the reality of global food problems through two main issues.

current questions of nutrition in the specific contexts of field and experience

ethical tools, ideas and suggestions concerning long-term steps for solutions

This book serves as an introduction giving first insights into the complex subject of food ethics leading from current problems to classic uptopian views and issues of fairness.