Processing Your Food (Ethics Of Food)
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Food holds a special place in global societies, and its meaning and value are embedded in our cultures and our economies. We all need food for our survival, health, and overall well-being, which is one reason why it is considered a human right by the United Nations (UN).1
The foods we eat that make up our diets come from food systems. These systems comprise all the elements (eg, environment, people, inputs, processes, infrastructures, institutions) and activities that relate to the production, processing, distribution, preparation, and consumption of food and to the output of these activities, including socioeconomic and environmental outcomes.2
By 2050, the global population is expected to reach between 9.4 and 10.2 billion people,6 increasing the demand for food and creating unprecedented stresses on the environment, natural resources, and ecosystems that humans are intricately dependent upon. Yet the global food system is already straining ecosystems and landscapes that are essential for our food supply and diets. Food production is the major emitter of greenhouse gases to our atmosphere as well as the largest user of water resources.7 With rapid urbanization, population pressures, geopolitical conflicts, fragile global democracy, and less predictable climate variability and more extreme weather events, the stakes are too high to ignore the influence of the global food system on the environment and vice versa. Underlying this challenge is the unanswered question of how to nourish our populated planet in ways congruent with positive social, health, environmental, and economic outcomes. We need a more equitable, ethical, and sustainable global food system.
The health sector and the practitioners working in that sector are at the center of many ethical issues stemming from food systems and their interactions with health systems. Physicians are faced every day with such ethical issues. Many farm and food system workers suffer from work-related injuries and illnesses related to agriculture and food supply chain work. Nicole Civita argues that physicians must be equipped to deal with the unique challenges of this population and to understand the complex risks that patients from this population face. Toward this end, clinicians need to make site visits, viable treatment recommendations, and advocate for reform.
These patients could be seen as vulnerable, but Alexis K. Walker and Elizabeth L. Fox re-evaluate what it means to be vulnerable across the global food system. Traditionally, women of reproductive age and children were considered nutritionally vulnerable because of the unique stage of their lifecycle both biologically and physiologically.2 However, the authors argue that classifying who is vulnerable can be problematic and that a more nuanced view of contexts of marginalization across food systems is critical for successful dietary and nutrition interventions.
This issue of the AMA Journal of Ethics aims to help highlight the ethical issues of food systems in the health of populations and how health care and health practitioners can play important roles.
HLPE. Nutrition and food systems: a report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security. -internal/de5fs23hu73ds/progressid=xCg4jFnsZZjzeMnBXKDARNuuJXu4V-If3OlNIQSYcGE,&dl. Published September 2017. Accessed July 17, 2018.
Food and Agriculture Organization of the United Nations; International Fund for Agricultural Development; UNICEF; World Food Programme; World Health Organization. The state of food security and nutrition in the world: building resilience for peace and food security. -I7695e.pdf. Published 2017. Accessed August 15, 2018.
Jessica Fanzo, PhD serves as the senior nutrition and food systems officer in the Nutrition and Food Systems Division of the Food and Agriculture Organization of the United Nations in Rome, Italy, while on leave of absence from her position as the Bloomberg Distinguished Associate Professor of Global Food and Agricultural Policy and Ethics at the Berman Institute of Bioethics, the Bloomberg School of Public Health, and the Nitze School of Advanced International Studies at Johns Hopkins University in Baltimore. She also serves as director of the Global Food Ethics and Policy Program at Johns Hopkins and is co-chair of the Global Nutrition Report.
The ethics of food and agriculture is confronted with enormous challenges. Scientific developments in the food sciences promise to be dramatic; the concept of life sciences, that comprises the...\",\"issn\":[\"1570-3010\",\"2215-1737\"],\"editor\":[{\"name\":\"Michiel Korthals\",\"@type\":\"Person\"},{\"name\":\"Paul B. Thompson\",\"@type\":\"Person\"},{\"name\":\"Raymond Anthony\",\"@type\":\"Person\"},{\"name\":\"Bernice Bovenkerk\",\"@type\":\"Person\"},{\"name\":\"Andrew Brennan\",\"@type\":\"Person\"},{\"name\":\"Darryl Macer\",\"@type\":\"Person\"},{\"name\":\"Clare Palmer\",\"@type\":\"Person\"},{\"name\":\"Doris Schroeder\",\"@type\":\"Person\"}],\"mainEntity\":{\"itemListElement\":[{\"name\":\"Animals in Our Midst: The Challenges of Co-existing with Animals in the Anthropocene\",\"url\":\" \",\"@type\":\"ListItem\"},{\"name\":\"Food and Agricultural Biotechnology in Ethical Perspective\",\"url\":\" \",\"@type\":\"ListItem\"},{\"name\":\"Social Justice and Agricultural Innovation\",\"url\":\" \",\"@type\":\"ListItem\"},{\"name\":\"African Environmental Ethics\",\"url\":\" \",\"@type\":\"ListItem\"},{\"name\":\"Hermeneutics of Human-Animal Relations in the Wake of Rewilding\",\"url\":\" \",\"@type\":\"ListItem\"}],\"@type\":\"ItemList\",\"name\":\"Book titles in this series\"},\"@type\":\"BookSeries\"},\"@context\":\" \"} Skip to main content Search Authors & Editors Log in Book series
The ethics of food and agriculture is confronted with enormous challenges. Scientific developments in the food sciences promise to be dramatic; the concept of life sciences, that comprises the integral connection between the biological sciences, the medical sciences and the agricultural sciences, got a broad start with the genetic revolution. In the mean time, society, i.e., consumers, producers, farmers, policymakers, etc, raised lots of intriguing questions about the implications and presuppositions of this revolution, taking into account not only scientific developments, but societal as well. If so many things with respect to food and our food diet will change, will our food still be safe Will it be produced under animal friendly conditions of husbandry and what will our definition of animal welfare be under these conditions Will food production be sustainable and environmentally healthy Will production consider the interest of the worst off and the small farmers How will globalisation and liberalization of markets influence local and regional food production and consumption patterns How will all these developments influence the rural areas and what values and policies are ethically sound
Library of Environmental, Agricultural and Food Ethics contributes to a sound, pluralistic and argumentative food and agricultural ethics. It brings together the most important and relevant voices in the field; by providing a platform for theoretical and practical contributors with respect to research and education on all levels.
The Food Ethics Council is a charity that has been providing independent advice on the ethics of food and farming since 1998. Our aim is to create a food system that is fair and healthy for people, animals and the environment.
Philosophical food ethics or deliberative inquiry into the moral norms for production, distribution and consumption of food is contrasted with food ethics as an international social movement aimed at reforming the global food system. The latter yields an activist orientation that can become embroiled in self-defeating impotency when the complexity and internal contradictions of the food system are more fully appreciated. However, recent work in intersectionality offers resources that are useful to both philosophical and activist food ethics. For activists, intersectionality provides a way to preserve and strengthen the meaningfulness of protest and resistance, even in the face of complexity and uncertain outcomes. For philosophers, intersectionality chastens the tendency to regard moral problems as inherently solvable, and provides a way use tensions inherent in food system reform as a source of ethical insight.
As characterized by Ronald Sandler, participants in the food movement are critics of something they call the global food system. The systemic nature of this entity is vaguely conceptualized, but it is serviceably indicated by the conglomerate of major corporations that manufacture farm inputs such as seeds, chemical fertilizers and pesticides and machinery, on the one hand, and that control the processing, trade and distribution of farm commodities right down to the retail level through restaurants and grocery stores, on the other. A more detailed description would include both the policies of national and local governments, as well as the international organizations that regulate global trade. In the middle are farmers, who are seen as both victims of this system and also as players within it, especially to the extent that they are themselves well capitalized and are represented by politically powerful organizations such as various commodity based lobbying groups, (Sandler 2015).
Although I will argue below that there is enough consonance and overlap among goals and themes to characterize the food movement as having truly global dimensions, the political ecology of the movement continues to be strongly influenced by local histories and regional political institutions. The dominance of neo-liberal political ideologies in the United States has had a notable influence, for example. As such, any analysis of how popular food ethics has emerged needs to reflect how events have unfolded on something less than a global scale. Also of interest is the relationship between philosophical and popular food ethics. Does the popular moveme