Knowledge for better food systems

Book: Food Ethics: The Basics

Food Ethics: The Basics  provides an introduction to the ethical dimensions of the production and consumption of food. 

It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including:

  • Should we eat animals?
  • Are locally produced foods ethically superior to globally sourced foods?
  • Do people in affluent nations have a responsibility to help reduce global hunger?
  • Should we embrace bioengineered foods?
  • What should be the role of government in promoting food safety and public health?

Using extensive data and real world examples, as well as providing suggestions for further reading, Food Ethics: The Basics is an introduction for anyone interested in the ethics of food.


Sandler, R. (2014) Food Ethics: The Basics, Routledge, London and New York

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While some of the food system challenges facing humanity are local, in an interconnected world, adopting a global perspective is essential. Many environmental issues, such as climate change, need supranational commitments and action to be addressed effectively. Due to ever increasing global trade flows, prices of commodities are connected through space; a drought in Romania may thus increase the price of wheat in Zimbabwe.

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