Food Ethics
Information from the course leader
Hi food ethics-students!
Food ethics is an important theme in today's society, and it is a pleasure to see you all are registered for the course!
The course is held entirely online, including both meetings in real time (IRT). We will meet for lectures, seminars and you will also hold small-group discussions IRT according to schedule. Please see the basic version of the schedule - without assignments - on this site. A detailed schedule and all other course information will be available at the learning platform called Canvas. It will open closer to course start, but please have a look at the literature list before that, and make sure you order the course books (not all are available as e-book) and have them at hand before the course starts on Sept 29.
Please also note that since it is a full time course, one need to count on spending about 40 hrs per week with reading, IRT-meetings and writing. Also, please note that the study of ethics differs from studies in e.g. food or animal science, or other natural science disciplines, by continously asking you to reflect upon and digest the content, and that you might need more time for reading than you are used to.
We hope the course will lead you into new perspectives, and inspire you to sharing insights with each other!
Looking forward to meeting you all,
Helena Röcklinsberg, Associate professor in ethics, univ. lecturer in animal ethics, SLU
Per Sandin, Associate professor in philosophy, univ. lecturer in environmental and bioethics, SLU
Course evaluation
The course evaluation is now closed
LV0115-10062 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0115
Academic year 2023/2024
2023-09-28 - 2023-10-30
Academic year 2021/2022
2021-09-30 - 2021-11-01
Academic year 2020/2021
2020-09-30 - 2020-11-01
Academic year 2020/2021
2020-09-30 - 2020-11-01
Academic year 2020/2021
2020-09-30 - 2020-11-01
Academic year 2019/2020
2019-10-02 - 2019-10-31
Academic year 2019/2020
2019-10-02 - 2019-10-31
Academic year 2019/2020
2019-10-02 - 2019-10-31
Syllabus and other information
Syllabus
LV0115 Food Ethics, 7.5 Credits
LivmedelsetikSubjects
Food Science Animal Science Food science Animal scienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
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| Single module | 7.5 | 0201 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent to 120 credits on basic level.Objectives
The aim of the course is that students, independent of previous competence, improve their ethical skills, both in a general sense and in relation to food issues. After completion of the course, the student shall be able to identify ethical issues in the food chain, to reflect upon them from different perspectives, and to show acquaintance with how to use standard normative ethical theories in ethical analysis of the food chain. Further, the aim of the course is to create opportunities for practicing ethical argumentation and deliberation with peers, both verbally and while producing shorter texts, in order to be able to argue for a certain position in accordance with basic argumentations rules such as consistency, coherence and relevance.
After completion of the course the student should be able to:
Identify ethical issues in the food chain, including those related to e.g. food security, food safety, feed efficiency, biotechnology, sustainable development, food from animal origin.
Describe some standpoints from the history of food ethics.
Describe and use a number of normative ethical theories (e.g. utilitarianism, deontology, virtue ethics, and contractarianism) on issues within food production, distribution and consumption.
Reflect on the role of social context, culture, religion and ethical norms in decisions regarding food.
Explain and reflect on the interaction between ethics and science in relation to food issues.
Formulate an ethical standpoint on a concrete problem of food ethics, discuss it through a pro and contra analysis and argue for it.
Content
The content of the course is structured along the food chain – from production and distribution to consumption and waste. Ethically relevant aspects occurring along the food chain will be elaborated by use of the most common normative ethical theories to highlight ethical challenges and value clashes as for example between animal welfare and climate friendly production, or between biodiversity and economic efficiency, or consumer versus citizen interests. Students will further be asked to read food ethics literature to get a grip of the theoretical standpoints in order to learn detecting relevant ethical aspects and understand pro and contra arguments for different positions. Hence, ethical discernment is in focus, and students will practice ethical argumentation though active listening to one another’s opinions, formulate relevant questions and strive for a coherent line of argumentation in a certain issue. The structure of the course: Web lectures will be held to present the normative ethical theories and argumentation analysis. During on-line IRT-seminars on core themes in food ethics, some of which are chosen by the students, will be presented and discussed. These will be mandatory seminars for discussion of the different themes mentioned above, where active participation is required.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Active participation in seminars. Short written assignments. Essay questions to be responded to within a certain time frame and limited number of words, distributed at end of course.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Molecular Sciences
Grading criteria
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Describe and analyse ethical issues related to food (production, consumption, distribution and waste) through oral and written discussion based on correct application of normative ethical theories and by use of relevant research literature in ethics and food science.
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3 = Learning outcome |
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5 |
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Description |
Practice ethical discernment and reflection together with others through active participation in discussions throughout the course. |
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Handing in all assignments within the course time (except if due to sick leave or similar which is communicated with teachers at time of occurance). |
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Fulfilling the criteria for grade 3 for the individual essay within a maximum of three versions commented by the teachers. |
Fulfilling the criteria for grade 4 for the individual essay within a maximum of three versions commented by the teachers. |
Fulfilling the criteria for grade 5 for the individual essay within a maximum of three versions commented by the teachers. |
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Describe the core ethical message of scientific papers and books in the course literature in a correct way. |
Describe the core ethical message of scientific papers and books in the course literature in a correct way, and show how the ideas and issues relate to each other. |
Describe the core ethical message of scientific papers and books in the course literature in a correct way, show how the ideas and issues relate to each other, and critically reflect on the content from an ethical perspective. |
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Identify ethical issues in the food chain, including those related to food security, food safety, sustainable development, water supply, and food from animal origin.
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Discern and relate some of the most relevant ethical issues in the food chain to each other.
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Discern, critically explore and relate some of the most relevant ethical issues in the food chain to each other.
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Show good acquaintance with the difference between scientific facts and ethical issues, and apply to issues in food ethics.
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Identify examples of the ethical relevance of solid science and explain the ethical relevance of solid science for formulating a well-founded ethical position.
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Identify examples of the ethical relevance of solid science through a critical elaboration of the course literature while arguing for a certain well-founded ethical position. |
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Describe in outline some central normative ethical theories and show how they can be applied on food issues. |
Describe central normative ethical theories in a nuanced way and show how it is founded in relevant ethics literature and apply in an ethical analysis regarding food issues.
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Critically elaborate in a nuanced and relating way on central ethical theories leading to a well-founded evaluation of an ethical issue regarding food issues. |
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Formulate (in writing) an ethical standpoint and argue for it in a concrete problem of food ethics.
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Present an issue or dilemma by showing both pro and con arguments. Formulate an ethical standpoint presented in a well-structured text where the steps from description of a problem to suggested solution are well under-pinned by clear arguments and related to the course literature. |
Present an issue or dilemma by showing both pro and con arguments. Construct an ethical standpoint presented in a very well-structured text with a clear degree of novelty and presented with philosophical clarity and well-founded argumentation based on the course literature. |
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Litterature list
List of mandatory course literature
Books:
Sandler, Ronald L. 2015. Food ethics. The Basics. Routledge, pp.201. https://www.taylorfrancis.com/books/mono/10.4324/9780203694404/food-ethics-basics-ronald-sandler
Gjerris M, Nielsen MEJ and Sandøe P (2013): The good, the right and the fair. An introduction to ethics College publ. pp. 192. (not available as e-book)
Kortetmäki, T. 2022. Agriculture and Climate Change Ethical Considerations, Chapter 3. Ed: Federal Ethics Committee on Non-Human Biotechnology ECNH and Ariane Willemsen, CH-Bern https://www.ekah.admin.ch/inhalte/ekah-dateien/dokumentation/publikationen/Buchreihe_Beitraege_zu_Ethik_und_Biotechnologie/Buch_15_Inhalt_Agriculture_and_Climate_Change.pdf
Scientific papers:
Dieterle, J.M. 2022. Agency and Autonomy in Food Choice: Can We Really Vote with Our Forks? J Agric Environ Ethics 35, 5 https://doi.org/10.1007/s10806-022-09878-3https://rdcu.be/cUSJn
Or Dieterle, J.M. 2016. Autonomy, Values, and Food Choice. J Agric Environ Ethics 29, 349–367 https://doi.org/10.1007/s10806-016-9610-2https://rdcu.be/cUSKa
Eriksson, Jonas, Rydhmer, Röcklinsberg 2017: Invited review: Breeding and ethical perspectives on genetically modified and genome edited cattle. Journal of Dairy Science, 101 (1): 1-17, 2017
Gjerris M., Gaiani S. 2014: Food Waste and Consumer Ethics. In: Thompson P.B., Kaplan D.M. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht
https://link.springer.com/referenceworkentry/10.1007/978-94-007-0929-4_99
Mepham, Ben. 2000. A Framework for the Ethical Analysis of Novel Foods: The Ethical Matrix. Journal of Agricultural and Environmental Ethics (12), 165-176. https://link.springer.com/article/10.1023/A:1009542714497
Röös, E., Patel, M., Spångberg, J., Carlsson, G. & Rydhmer, L. 2016. Limiting livestock production to pasture and by-products in a search for sustainable diets. Food policy, 58, 1–13. https://doi.org/10.1016/j.foodpol.2015.10.008
Sandøe, P. and Christiansen, S.B., 2008. The use of animals in animal production, Chapter 5 in their book Ethics of animal use in veterinary and animal science, Blackwell. (Available at the library, chapter 5 available as pdf in Canvas).
Schulze, M., Spiller, A & Risius, A. 2019. Food Retailers as Mediating Gatekeepers between Farmers and Consumers in the Supply Chain of Animal Welfare Meat - Studying Retailers’ Motives in Marketing Pasture-Based Beef Food Ethics 3,41-52. https://link.springer.com/article/10.1007/s41055-019-00040-w
Siipi, H. 2015 Is Genetically Modified Food Unnatural? Journal of Agricultural and Environmental Ethics, 28:807–816. DOI 10.1007/s10806-015-9568-5 https://rdcu.be/cUSNQ
Zwart, Hub. 2000. A short history of food ethics. Journal of Agricultural and Environmental Ethics 12:113–126. https://link.springer.com/article/10.1023/A%3A1009530412679
Further papers might be added closer to course, and you will choose 2-3 papers for reading and ethical reflection within an individual assignment.
Relevant resources available at SLU Library (with an SLU-account and VPN):
OXFORD HANDBOOK OF FOOD ETHICS https://ebookcentral.proquest.com/lib/slub-ebooks/detail.action?docID=6380710
ROUTLEDGE HANDBOOK OF FOOD ETHICS https://www.taylorfrancis.com/books/9781315745503