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Andrew Chignell

We are what we eat--morally as well as molecularly. So how should concerns about animals, workers, the environment, and community inform our food choices? Can we develop viable foodways for growing populations while respecting race, ethnic, and religious differences? What does food justice look like in a global industrial food system where there are massive differences in resources, education, and food security?

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We are what we eat--morally as well as molecularly. So how should concerns about animals, workers, the environment, and community inform our food choices? Can we develop viable foodways for growing populations while respecting race, ethnic, and religious differences? What does food justice look like in a global industrial food system where there are massive differences in resources, education, and food security?

The main goal of this course is not to prescribe answers to these questions but to give students the tools required to reflect on them effectively. These tools include a knowledge of four leading ethical theories and a grasp of key empirical issues regarding food production, distribution, and consumption.

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Syllabus

First Dish: Utilitarianism and Animal Agriculture (and a Side of Beef!)
Welcome to Food Ethics! In this first week’s module, we’re including two Starters and the First Dish. In Starters, we will introduce ourselves, explain our plans for the course, and ask you to share some information about your eating practices. In the First Dish, we examine some of the key empirical data regarding the treatment of animals in the Industrial Food System (IFS). We then introduce our first ethical framework, Utilitarianism, and consider whether and why someone might adopt it. We conclude with an optional Side Dish called "The Beef about Beef," – which takes a closer look at how cows are born, weaned, finished, killed, and finally processed into beef. We also consider a “least harm” argument according to which, if you’re going to eat meat, you should only eat beef.
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Second Dish: From Utilitarianism to Kantianism (and a Side of Alternative Meat!)
In this Second Dish, we conclude our discussion of Utilitarianism. The goal is to see whether the consequences produced by the Industrial Food System (IFS) justify improving and maintaining it (at least according to Utilitarianism), or simply abandoning it. We then begin our examination of frameworks that account for the rightness of an action in terms of something other than just the goodness of consequences. The “non-consequentialist” framework we consider in this Dish is the Kantian or “deontological” one - in the next Dish we go on to look at Divine Command Theory and Virtue Ethics. Here we focus on Kant’s views regarding the rights of non-human animals in particular. In the optional Side Dish, we serve up discussions of mealworms, insects, and “cultivated” meat, with a special focus on the work of the Good Food Institute. We also talk with an Oxford ethicist about his vision of a future in which we no longer eat animals, and animals don’t eat each other either.
Third Dish: God, Virtue, and some Non-Western Approaches (and a Side of Food Psychology!)
The Third Dish gives us a taste of two additional ethical frameworks, both of which are non-consequentialist. The first is the oldest ethical framework of all: Divine Command Theory. We consider some of the key benefits and costs of that approach (including Plato’s famous Euthyphro Dilemma). We also consider other ways in which a religious identity might shape our relationship to food. We then serve up our final framework: Virtue Ethics. Here the focus is not so much on following rules but on becoming a certain kind of person, and taking account of your situation and background when thinking about how to live. We look at this in the context of feminist debates about “gendered eating” and whether there are any universal (“one-size-fits-all”) prescriptions about food. In the optional Side Dish, we offer lectures and interviews that provide a taste of the non-western ethical traditions that originated in India (Hinduism, Jainism, Buddhism). Our focus here is on their fundamental principles, as well as on the relationship to animals and food that they recommend.
Fourth Dish: Food Justice, Race, and Diet-Related Disease (and a Side of Justice for Farmworkers!)
So far, we have focused on ethical issues raised by our food system's impact on non-human animals. In this Dish, we turn our attention to the ways in which the food system affects human beings. We first serve some empirical facts about food injustice and the way in which lack of access to healthy food and food education leads to diet-related disease, especially in certain populations. Here we focus on the historically racist elements of the American foodscape, and on their ongoing effects. We then dig into some ethical reflections about how to promote food justice. Who is ultimately responsible here: individual consumers, large food corporations, local and national governments? How should we think about global food justice? Along the way, we distinguish concepts like food access, food apartheid, food security, and food sovereignty. In the optional Side Dish, we focus on justice for farmworkers in particular. Our camera team makes an undercover visit to a fruit and vegetable farm near Ithaca and interviews undocumented workers about their jobs and living conditions. We evaluate some arguments about whether the plight of such workers suggests that we should not buy products from the farms that employ them.
Fifth Dish: The "Ithaca-Hopewell" Model (and a Side of New Jersey Choices!)
Some people argue that local, sustainable foods are preferable—nutritionally and economically, but maybe even ethically preferable-–to the products of the industrial food system (IFS). Others believe that the IFS is more efficient and environmentally friendly and that it stands a greater chance of solving the world hunger crisis. There are powerful arguments for both views. In a previous Dish, we heard food scientist Joe Regenstein talk about why he “loves factory farming” – in part because it is the only model that can feed a growing world population. In this Dish, we explore arguments for what we call the “Ithaca-Hopewell Model.” The model is named after towns near Cornell and Princeton, where people are experimenting with local, regenerative alternatives to the IFS. Some of them include animal agriculture in the model; others are more plant-based. In the optional Side Dish, we’ll zoom in on New Jersey, with a menu of on-location interviews with farmers, cider-makers, doctors, and even theologians who are making a difference using food (or drinks!).
Food Politics plus a Doggie Bag of Difference-Making (and a Side of Organic!)
In this final dish, we consider issues concerning the politics and culture of food. How are food guidelines for consumers created, what is the role of government in regulating food, and how does the industry influence those guidelines and regulations, as well as academic research? We also ask what people should do when ethical or political principles come into conflict with cultural traditions? We end the meal by considering those who have less -- and in particular the policy question of whether people everywhere have a “right” to adequate nutrition. We then send learners off (hopefully satisfied) with a Doggie Bag of reflections about how each of us might make a difference with respect to food ethics and justice. In the optional Side Dish, we zoom in on the organic vs. conventional debate.

Good to know

Know what's good
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, and possible dealbreakers
Explores different ethical perspectives on food choices, giving learners tools to critically evaluate arguments on food ethics and justice
Covers a range of ethical theories, such as utilitarianism, Kantianism, virtue ethics, and divine command theory
Examines empirical issues related to food production, distribution, and consumption, helping learners understand the real-world implications of their food choices
Provides insights into the ethical considerations of food justice, race, and diet-related diseases, raising awareness about the social and economic disparities in food systems
Compares alternative food systems, such as the Ithaca-Hopewell Model, and encourages learners to critically evaluate different approaches to sustainable and equitable food practices
Taught by Andrew Chignell, who brings expertise in food ethics and justice

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Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Food Ethics with these activities:
Review Food Terminology
Refresh your familiarity with food science and technical terms used in food ethics
Browse courses on Food Science
Show steps
  • Gather and organize your resources
  • Read articles and paper from food science databases
  • Create flashcards or summaries
  • Attend a food science seminar or workshop
Explore the Global Food System
Explore key aspects of food production and distribution on a global scale
Show steps
  • Identify credible video resources in the Coursera course library or on YouTube
  • Create an outline to organize your knowledge
  • Summarize your understanding of key concepts and relationships
Discuss Animal Welfare Issues
Engage with peers to analyze and debate ethical concerns related to animal agriculture
Show steps
  • Form a study group with fellow learners
  • Prepare for discussions by researching and considering different perspectives
  • Participate actively in group discussions
Five other activities
Expand to see all activities and additional details
Show all eight activities
Read Animal Liberation by Peter Singer
Examine a seminal work in animal ethics to gain insights into the treatment of animals in food production
View Consider the Turkey on Amazon
Show steps
  • Acquire the book or find it in the library
  • Create an outline or summary of key arguments
  • Reflect on the implications for your own food choices
Support a Local Food Bank or Soup Kitchen
Gain practical experience in addressing food insecurity and food justice issues in your community
Show steps
  • Identify local organizations that provide food assistance
  • Reach out and inquire about volunteer opportunities
  • Participate in food distribution, meal preparation, or other related activities
Write an Ethical Food Manifesto
Develop a personal statement outlining the ethical values and principles that guide your food choices
Show steps
  • Reflect on your current food habits and beliefs
  • Research different ethical frameworks and perspectives
  • Write a draft of your manifesto
  • Solicit feedback and revise your manifesto
Create a Food Ethics Action Plan
Develop a practical plan to implement your ethical values in your food choices and actions
Show steps
  • Identify areas where your current food practices can be improved
  • Research alternative food products or sources
  • Set realistic and achievable goals
  • Create a timeline and milestones for implementation
Design a Food-Based Social Media Campaign
Develop and execute a social media campaign to raise awareness and promote ethical food choices
Show steps
  • Identify a specific ethical issue or topic to focus on
  • Develop a compelling message and target audience
  • Create engaging content, such as infographics, videos, or blog posts
  • Launch the campaign on relevant social media platforms
  • Monitor and evaluate the campaign's reach and impact

Career center

Learners who complete Food Ethics will develop knowledge and skills that may be useful to these careers:
Food Policy Advocate
A Food Policy Advocate works to promote policies that ensure everyone has access to safe, affordable, and nutritious food. They work with government agencies, nonprofits, and other stakeholders to develop and implement food policies that address issues such as hunger, food insecurity, and sustainable agriculture. Food Ethics can provide Food Policy Advocates with a strong foundation in the ethical principles that guide food policy.
Food Systems Analyst
A Food Systems Analyst studies the food system, including food production, distribution, consumption, and waste. They work with governments, businesses, and other stakeholders to identify and address challenges in the food system, such as food insecurity, sustainability, and equity. Food Ethics can help Food Systems Analysts understand the ethical dimensions of the food system and develop solutions that promote social justice and environmental sustainability.
Public Health Nutritionist
A Public Health Nutritionist works to improve the health of communities by promoting healthy eating habits. They work with individuals, families, and communities to develop and implement nutrition programs, and they advocate for policies that promote healthy food choices. Food Ethics can provide Public Health Nutritionists with a strong foundation in the ethical principles that guide public health nutrition practice.
Registered Dietitian
A Registered Dietitian provides nutrition counseling and education to individuals and groups. They work in a variety of settings, including hospitals, clinics, and private practice. Food Ethics can be useful for Registered Dietitians who want to understand the ethical implications of their work, such as the importance of promoting healthy eating habits and respecting cultural food practices.
Agricultural Economist
An Agricultural Economist researches the economics of food production and distribution. Their responsibilities include analyzing agricultural policies, evaluating the impact of government programs on the agricultural sector, and developing economic models to improve the efficiency and sustainability of food systems. Having a background in Food Ethics would aid in understanding the ethical implications of agricultural practices and policies that impact food production and distribution.
Conservationist
A Conservationist develops and implements plans to protect and restore natural resources, including forests, water, and wildlife. They work with landowners, government agencies, and other stakeholders to ensure the sustainable use of these resources. Food Ethics can help Conservationists consider the ethical implications of conservation practices, such as those that affect the use of land for agriculture.
Food Safety Inspector
A Food Safety Inspector ensures that food is safe and meets regulatory standards. They inspect food production facilities, restaurants, and other food establishments to ensure compliance with food safety laws and regulations. Food Ethics can help Food Safety Inspectors understand the ethical implications of their work, such as the importance of protecting public health and ensuring food safety.
Environmental Policy Analyst
An Environmental Policy Analyst researches, develops, and evaluates environmental policies. They work with government agencies, businesses, and other stakeholders to design policies that protect the environment and promote sustainable practices. Food Ethics can help Environmental Policy Analysts understand the ethical dimensions of environmental policy, such as the impacts of food production and consumption on the environment.
Food Scientist
A Food Scientist develops new food products and processes, and improves the quality and safety of food. They work in research and development, quality control, and product development. Food Ethics may help Food Scientists understand the ethical implications of their work, such as the impact of food production and consumption on the environment and human health.
Medical Anthropologist
A Medical Anthropologist studies the relationship between culture and health. They work in a variety of settings, including hospitals, clinics, and community health centers. Food Ethics may be useful for Medical Anthropologists who work on issues related to food insecurity, nutrition, and the social determinants of health.
Lawyer
A Lawyer advises clients on legal matters and represents them in court. They work in a variety of practice areas, including environmental law, food law, and public interest law. Food Ethics can be useful for Lawyers who work on cases related to food safety, food labeling, and other food-related issues.
Ethnographer
An Ethnographer studies human cultures and societies through fieldwork and observation. They immerse themselves in a community to learn about its values, beliefs, and practices. Food Ethics can provide Ethnographers with a framework for understanding the cultural and ethical significance of food in different societies.
Market Researcher
A Market Researcher conducts research to understand consumer behavior, market trends, and product preferences. They work with businesses to develop маркетинговый strategies and improve product offerings. Food Ethics may be useful for Market Researchers who work in the food industry, helping them to understand the ethical implications of different food products and marketing campaigns.
Grant Writer
A Grant Writer writes proposals to secure funding for nonprofit organizations, government agencies, and other organizations. They work with program staff to develop project proposals and budgets, and they manage the grant writing process. Food Ethics may be useful for Grant Writers who work with organizations that focus on food-related issues, such as hunger, food insecurity, and sustainable agriculture.
Historic Preservationist
A Historic Preservationist works to preserve and protect historic buildings, sites, and artifacts. They work with architects, engineers, and other professionals to develop and implement preservation plans, and they advocate for the protection of historic resources. Food Ethics may be useful for Historic Preservationists who work on projects related to food history and culture, such as the preservation of historic foodways or agricultural landscapes.

Reading list

We've selected nine books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in Food Ethics.
Comprehensive examination of the ethical implications of our food choices. Singer argues that we have a moral responsibility to eat in a way that minimizes harm to animals and the environment.
Classic work on the ethics of animal rights. Singer argues that animals are sentient beings who deserve to be treated with respect. This book is essential reading for anyone interested in the ethics of food.
Passionate defense of real food. Pollan argues that we should eat food that is unprocessed, unrefined, and unadulterated.
Guide to buying and eating meat humanely. It provides information on the different types of meat production systems and how to choose meat that is raised in a humane manner.
Memoir about the author's experience of eating animals. Foer explores the ethical and environmental implications of his food choices.
Guide to eating healthy and sustainably. Bittman provides tips on how to choose healthy foods, cook delicious meals, and reduce your environmental impact.
Collection of essays on the cultural aspects of food. It explores the role of food in different cultures and how food can be used to express identity, community, and tradition.

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