From Silo to Spoon: Local and Global Food Ethics

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Paul B. Thompson (Professor Emeritus, Professor Emeritus, Michigan State University)

From Silo to Spoon

Local and Global Food Ethics

Paul B. Thompson (Professor Emeritus, Professor Emeritus, Michigan State University)

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English

Oxford University Press Inc
18 December 2023

Ethics & moral philosophy; Popular culture; Management of land & natural resources; Sustainability

Following the pattern of From Field to Fork (OUP, 2015) Paul B. Thompson provides a highly readable and up-to-date analysis of contemporary ethical issues connected with food. Thompson reinterprets Peter Singer's work on famine relief in light of the history of funding development assistance through food aid, defends locavore diets against philosophical critics, and analyzes the ethics of food labeling in light of J.S. Mill's On Liberty. Further exploring today's key ethical questions about food, Thompson compares anthropological and toxicological approaches to pollution and defends a revised notion of agricultural sustainability. These topics provide an entry point for a novel approach in practical ethics that blends pragmatist philosophy of language, historical interpretation of agrarian thought, and recent philosophical writings on race and structural racism.

By: Paul B. Thompson (Professor Emeritus Professor Emeritus Michigan State University)
Imprint: Oxford University Press Inc
Country of Publication: United States
Dimensions: Height: 163mm, Width: 226mm, Spine: 31mm
Weight: 476g
ISBN: 9780197744734
ISBN 10: 0197744737
Pages: 312
Publication Date: 18 December 2023
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Paul B. Thompson is a philosopher of technology and the environment. He has held joint professorships in departments of philosophy and in college of agricultures at Texas A&M University, Purdue University and Michigan State University, where he is now Professor Emeritus. Thompson was the inaugural occupant of the W.K. Kellogg Chair in Agricultural, Food and Community Ethics at Michigan State, where he taught courses in environmental science and sustainability, as well as philosophy. In addition to award winning books such as From Field to Fork: Food Ethics for Everyone (OUP, 2015), Thompson authored over 200 research articles and book chapters.