Food Ethics
Explore how ethical theories apply to food production, distribution, and consumption. Examine animal agriculture, alternative proteins, religion and virtue in eating, non‑Western traditions, food justice, race, diet‑related disease, and justice for farmworkers while developing tools for critical reflection on food choices.
What you'll learn
- Learn four leading ethical theories and apply them to food choices and systems
- Analyze industrial animal agriculture, alternative meats, and treatment of animals
- Examine religious, feminist, and non‑Western perspectives on food and morality
- Investigate food justice, race, diet‑related disease, and global food inequities
- Consider responsibilities of consumers, corporations, and governments in food ethics
Skills you'll gain
- Understand and compare utilitarian, Kantian, divine command, and virtue ethics frameworks
- Apply ethical theories to issues in animal agriculture and alternative proteins
- Analyze religious and non‑Western perspectives on food, animals, and nonviolence
- Evaluate concepts such as food access, food apartheid, food security, and food sovereignty
- Assess ethical responsibilities of consumers, corporations, and governments in food systems
- Reflect critically on personal eating practices and their moral implications
Prerequisites
- • An interest in food, philosophy, or both
Who this course is for
- → Learners interested in food ethics and moral philosophy
- → People concerned about animal welfare, environment, and food justice
- → Students of arts, humanities, and philosophy seeking applied ethics
- → Professionals and advocates working on food systems or sustainability
Provider
Coursera
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