Food Ethics: Exploring Moral Issues in Food Systems
Examine ethical challenges in food production, distribution, and consumption through philosophical frameworks and real-world case studies.
Examine ethical challenges in food production, distribution, and consumption through philosophical frameworks and real-world case studies.
This comprehensive course explores the complex ethical issues surrounding food production, distribution, and consumption. Students will analyze various ethical frameworks, including utilitarianism, Kantian ethics, virtue ethics, and religious perspectives, to evaluate moral dilemmas in the food system. The curriculum covers animal welfare, environmental sustainability, food justice, workers' rights, and global hunger. Through case studies, expert interviews, and ethical debates, participants will gain a deep understanding of the moral complexities in our food choices and systems. The course emphasizes critical thinking and encourages students to develop their own ethical positions on food-related issues.
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What you'll learn
Understand and apply major ethical frameworks to food-related issues
Analyze the moral implications of animal agriculture and alternative protein sources
Evaluate the environmental and social impacts of different food production systems
Examine issues of food justice, access, and global hunger from an ethical perspective
Critically assess the role of politics, culture, and economics in shaping food systems
Explore the ethical dimensions of food marketing, labeling, and consumer choice
Skills you'll gain
This course includes:
18.78 Hours PreRecorded video
22 quizzes
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FullTime access
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There are 6 modules in this course
This course provides a comprehensive exploration of food ethics, examining the moral implications of our food choices and systems. Through six modules, students will engage with various ethical frameworks and apply them to real-world food issues. The curriculum covers a wide range of topics, including animal welfare in agriculture, environmental sustainability of food production, food justice and access, workers' rights in the food industry, and global food politics. Students will analyze case studies, participate in ethical debates, and hear from experts in fields such as philosophy, agriculture, nutrition, and food policy. The course emphasizes critical thinking and encourages students to develop their own ethical positions on food-related issues, while also considering practical solutions to current challenges in the global food system.
First Dish: Utilitarianism and Animal Agriculture (and a Side of Beef!)
Module 1 · 8 Hours to complete
Second Dish: From Utilitarianism to Kantianism (and a Side of Alternative Meat!)
Module 2 · 7 Hours to complete
Third Dish: God, Virtue, and some Non-Western Approaches (and a Side of Food Psychology!)
Module 3 · 10 Hours to complete
Fourth Dish: Food Justice, Race, and Diet-Related Disease (and a Side of Justice for Farmworkers!)
Module 4 · 6 Hours to complete
Fifth Dish: The "Ithaca-Hopewell" Model (and a Side of New Jersey Choices!)
Module 5 · 7 Hours to complete
Food Politics plus a Doggie Bag of Difference-Making (and a Side of Organic!)
Module 6 · 6 Hours to complete
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Instructor
Scholar of Early Modern Philosophy and Ethics at Princeton University.
Andrew is an academic specializing in early modern philosophy, ethics, philosophy of religion, and moral psychology, with a primary focus on the philosophy of Immanuel Kant. Before joining Princeton University, he taught at Cornell University for 12 years, where he developed a course on food ethics in collaboration with his colleague W. Starr. Outside of his academic pursuits, Andrew enjoys traveling, attending theater performances, and riding motorcycles.
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