David M. Kaplan

The second edition of this extensive work is the definitive source on issues pertaining to the full range of topics in the important area of food and agricultural ethics. Altogether about 100 new entries appear in this new edition. The start of the 21st century has seen intensified debate, discussion, and criticism of food and agriculture. Scholars, activists, and citizens increasingly question the goals and ethical rationale behind production, distribution and consumption of food, and the use of crops for fuel and fiber. These wide-ranging debates encompass questions in human nutrition, animal rights, and the environmental impacts of agricultural production. The encyclopedia provides a detailed analysis of these issues and hundreds of other topics including the use of antibiotics in animal feedlots, the Green Revolution, organic farming, Islam and Food, and cannibalism.The Encyclopedia of Food and Agricultural Ethics, 2nd edition is an indispensable reference point for future research and writing on topics in agriculture, food, animal, and eating ethics.

Policy makers from around the world are trying to emulate successful innovation systems in order to support economic growth. At the same time, innovation governance systems are being put in place to ensure a better integration of stakeholder views into the research and development process. In Europe, one of the most prominent and newly emerging governance frameworks is called Responsible Research and Innovation. This article aims to substantiate the following points: The concept of RRI and the concept of justice can be used to derive similar ethical positions on the nano-divide. Given the ambitious policy aims of RRI, the concept may be better suited to push for ethical outcomes on access to nanotechnology and its products rather than debates based on justice issues alone. It may thus serve as a mediator concept between those who push solely for competitiveness considerations and those who push solely for justice considerations in nano-technology debates. The descriptive, non-normative Systems of Innovation approaches should be linked into RRI debates to provide more evidence on whether the approach advocated to achieve responsible and ethical governance of research and innovation can indeed deliver on competitiveness.

The return of STS to its historical roots / Baird Callicott -- Phil-tech meets eco-phil / Don Idhe -- Is technology use insidious? / Kyle Whyte, Ryan Gunderson, Brett Clark -- Resistance to risky technologies / Paul Thompson -- Remediation technologies and respect for others / Ben Hale -- Early geoengineering governance / Clare Heyward -- Design for sustainability / Ibo van de Poel -- Industrial ecology and environmental design / Braden Allenby -- Ecodesign in the era of symbolic consumption / Zhang Wei -- Do we consume too much? / Mark Sagoff -- Sustainable technologies for sustainable lifestyles / Philip Brey -- Sustainable animal agriculture and environmental virtue ethics / Raymond Anthony -- Technology, responsibility, and meat / Wyatt Galusky.

Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food -- yet we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.