Ethics of Food
8 total works
Ethics of Food Pack A of 4
by Patrick Catel, John Bliss, and Michael Burgan
This title discusses how the models can change and how we can make a difference every time we shop for food. Explains what the labels mean. Discusses how to get involved and what it means to "eat locally."
This engaging, cross-curricular series introduces and explains the ethical issues and big business behind what we eat, and how making choices at the supermarket can either keep things as they are or affect real change.
Published 8 October 2012
This engaging, cross-curricular series introduces and explains the ethical issues and big business behind what we eat, and how making choices at the supermarket can either keep things as they are or affect real change.
Where does it go and what is it used for once it has been farmed, raised, or caught? Covers slaughter and processing of meat, food additives and preservatives, GM food, outbreaks from tainted food, etc.
This title looks at the history of farming vegetables and grains and how those farming models have changed, as well as the ethics (environmental and human) involved in the big business of agriculture.
This title looks at the business of seafood and how rise in demand has led to massive problems in over fishing and destruction of ecosystems. Are there sustainable fishing models that are profitable?
This title looks at how raising livestock had been done in the past and the massive factory systems in place today. Is it sustainable, humane, and healthy? Are their ethical models that are also profitable?