Leading experts reveal ways that the future of food production for
the world's burgeoning population can (and must) be both
sustainable and ethical. 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. Koeter, 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
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