The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity.

Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins. Her work centers on ethical issues of practical importance related to food, agriculture, and public health.
Mark Budolfson is Assistant Professor of Philosophy and food systems faculty at the University of Vermont. He works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems, common resources, and public goods.
Tyler Doggett is Professor of Philosophy at the University of Vermont. He works in ethics and the philosophy of the mind. With Anne Barnhill and Mark Budolfson, he is co-author and co-editor of Food, Ethics, and Society (OUP 2016).

• 1. Introduction


• Anne Barnhill, Mark Budolfson, Tyler Doggett


• Part One: Conventional Agriculture and Alternatives


• 2. Sustainable Agriculture, Environmental Philosophy, and the Ethics of Food Clark Wolf


• 3. Farming, the Virtues and Agrarian Philosophy Paul Thompson


• 4. Food, the Environment, and Global Justice Mark Budolfson


• 5. Genetically-Modified food: Fostering Better Dialogue About What Counts as 'Good' Food Rachel Ankeny and Heather Bray


• 6. Local Food Movements: Differing Conceptions of Food, People, and Change Samantha Noll and Ian Werkheise


• Part Two: Animals


• 7. Concerning Cattle: Behavioral and Neuroscientific Evidence for Pain, Desire, and Self-Consciousness Gary Comstock


• 8. The New Hunter and Local Food Charles List


• 9. Ethics for Fish Eliot Michaelson and Andrew Reisner


• Part Three: Consumption


• 10. The Ethical Basis for Veganism Tristram McPherson


• 11. Arguments for Consuming Animal Products Bob Fischer


• 12. Consumer Choice and Collective Impact Julia Nefsky


• 13. Religion, Fasting, Efficacy, Hope Andrew Chignell


• 14. The Clean Plate Club? Food Waste and Individual Responsibility Erich and Jaclyn Hatala Matthes


• Part Four: Food Justice and Social Justice


• 15. Racial Imperialism and Food Traditions Lee McBride


• 16. Food Sovereignty, Justice and Indigenous Peoples: An Essay on Settler Colonialism and Collective Continuance Kyle Powys Whyte


• 17. Food, Fairness, and Global Markets Madison Powers


• 18. Multi-Issue Food Activism: The Ethics of Pursuing Unity, Solidarity, and Mutual Understanding across Food Movements Jeff Sebo


• Part Five: Ethics and Politics of Food Policy


• 19. Public Justification and the Politics of Agriculture Danny Shahar


• 20. Paternalism, Food, and Personal Freedom Sarah Conly


• 21. Deceptive Advertising and Taking Responsibility for Others Seana Shiffrin


• 22. Food Labor Ethics Tyler Doggett and Seth Holmes


• 23. The Moral Burdens of Temporary Farmwork Sabine Tsuruda


• Part Six: Gender, Body Image and "Healthy" Eating


• 24. Orthorexia: Eat Y'Self Fitter: Orthorexia, Health, and Gender Christina van Dyke


• 25. Food Insecurity: Dieting as Ideology, as Oppression, and as Privilege Tracy Isaacs


• 26. Shame, Seduction, and Character in Food Messaging Rebecca Kukla


• 27. Obesity and Responsibility Beth Dixon


• Part Seven: Food and Social Identities, Cultural Practices and Values


• 28. I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity Dan Kelly and Nicolae Morar


• 29. Morality and Aesthetics of Food Sam Liao and Aaron Meskin


• 30. Food Choices and Moral Character Kate Nolfi


• 31. The Etiquette of Eating Karen Stohr


• 32. The Ethics of Being a Foodie Susan Wolf


• Part Eight: History of Philosophy and Food Ethics


• 33. Who You Are Is What You Eat: Food in Ancient Thought Katja Vogt


• 34. Food Ethics in the Middle Ages Henrik Lagerlund


• 35. You Are What You Eat, But Should You Eat What You Are? Modern Philosophical Dietetics John Grey and Aaron Garrett