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The Ethics of Eating

You face a difficult moral decision every time you decide what to eat. What impact should animal rights have on your decision? Is the suffering involved in meat, egg and dairy production bad enough that you should go vegan? How do your food choices affect the economy and the environment? Should you become a locavore? Should you eat only sustainably produced, "farm to table" food? Or is factory-farmed food more efficient and ultimately better for the environment?

We also face difficult food-related questions at the political-social level. Should states restrict their citizens' food choices so as to encourage healthy eating? Should governments grant patents on genetically modified crops? And how do we, as a society, implement effective food policies for a rapidly expanding world population?

This class will provide the tools required to reflect clearly and effectively on these challenging questions.

Our goal is to provide a working understanding of some leading ethical theories as well as the central empirical issues related to food production, distribution and consumption. Along the way, students will hear from a variety of scientists, philosophers, activists, and industry participants:

  • Carol Adams, author of The Sexual Politics of Meat
  • T. Colin Campbell, Cornell nutritionist and author of The China Study
  • Mark Bittman, cookbook author and New York Times food writer
  • Marion Nestle, nutritionist and author of Food Politics
  • Joe Regenstein, Cornell food scientist and director of the Kosher-Halal Food Initiative
  • Joel Salatin, alternative farming advocate and author of 9 books
  • Bryant Terry, award-winning chef, author of Vegan Soul Kitchen
  • Brian Wansink, Cornell food and brand psychologist, author of Mindless Eating

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Cornell University

Rating 4.3 based on 3 ratings
Length 4 weeks
Effort 4 hours per week
Starts Apr 15 (201 weeks ago)
Cost $25
From Cornell University, CornellX via edX
Instructors ​Andrew Chignell, William Starr, Adam Bendorf, Kimberly Brewer, Monica Burnett
Download Videos On all desktop and mobile devices
Language English
Subjects Science Personal Development Humanities
Tags Food & Nutrition Philosophy & Ethics Ethics

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abordagem muito sensata in one review

Muito interessante, com uma abordagem muito sensata.

aqueles que se in one review

Aconselho a todos aqueles que se preocupam com o ambiente e com a sua saúde.

aconselho a todos in one review

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Careers

An overview of related careers and their average salaries in the US. Bars indicate income percentile.

Staff Food Server $26k

food preparation technician $28k

Instructional Food Services Coordinator $32k

Associate Food Service Lead $43k

Care Coordinator CHOICES Bluecare Tennessee $45k

Food Service Accounting $48k

Assistant Food and beverage training Manager $52k

Food Program Manager (New York, NY) $59k

Senior Buyer, Gourmet Food $93k

Food Scientist - Research and Development $95k

National Food Safety Specialist Manager $101k

Associate Professor, Chair Nutrition and Food Sciences, Texas Womans University $104k

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edX

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Cornell University

Rating 4.3 based on 3 ratings
Length 4 weeks
Effort 4 hours per week
Starts Apr 15 (201 weeks ago)
Cost $25
From Cornell University, CornellX via edX
Instructors ​Andrew Chignell, William Starr, Adam Bendorf, Kimberly Brewer, Monica Burnett
Download Videos On all desktop and mobile devices
Language English
Subjects Science Personal Development Humanities
Tags Food & Nutrition Philosophy & Ethics Ethics