Ethics of Food

Food ethics involves multiple disciplines in the analysis of individual and social conduct in the production, distribution, preparation and consumption of food. Modern food production, distribution, preparation, and consumption of food has dramatically altered what we eat – especially with the proliferation of processed foods in the last few decades. Technologies in agriculture, processing, manufacturing, and home environments have changed the way we interact with our food. A robust food movement has evolved which actively raises many important issues involving the ethics of food.

Globalization, urbanization, and social and political developments in business, public health, and patterns of consumption have modified the way food is used, thought about, and experienced: food is commodity, food is convenience, and food is now the leading vector for chronic disease. This section of the Nutrition Toolbox is will help you navigate this complex food landscape and work through important ethical questions being raised by our industrialized food system.

Food & Humans
Food and Animal Welfare
Food and Environment
EWG Policy Plate

The Environmental Working Group’s Policy Plate is a blog about ethical issues in our food system including everything from pesticides to sustainability to GMOs.