The Ethics of Eating - Cornell University

edX
Online

Free

Important information

  • Course
  • Online
  • When:
    Flexible
Description

Explore the ethical issues you confront each time you decide what to eat or purchase food. Join a diverse group of philosophers, food scientists, activists, industry specialists, and farmers in this exciting discussion.With this course you earn while you learn, you gain recognized qualifications, job specific skills and knowledge and this helps you stand out in the job market.

Important information

Requirements: None

Venues

Where and when

Starts Location
Flexible
Online

What you'll learn on the course

Nutrition
Ethics
Science
Food
Eating
Farmers

Course programme

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

Additional information

​Andrew Chignell Andrew Chignell is an Associate Professor in Cornell's Susan Linn Sage School of Philosophy.  His work focuses on Enlightenment philosophy (especially Immanuel Kant), though he also works in contemporary epistemology, aesthetics, and philosophy of religion.  He was born in Dundee, Scotland, but lost his Scottish accent when his family moved him (at age 4) to the Chicago area.  He grew up eating a lot of casseroles, and only got interested in thinking philosophically about food eight years ago when his best friend (also a philosophy professor) suddenly converted from being a dedicated grill master-hunter-fisherman-carnivore to being a dedicated vegan.