APFS-210: Food Ethics

The course teaches students the language and theories of philosophical ethics with the aim of generating productive dialogue about the ethical dilemmas that arise within our food systems. These dilemmas include debates over animal farming and meat consumption; food access and justice; labor practices in the food industry; the use of AI and technology in the food industry; genetic modification of crops and animals; cultured meat; environmental sustainability in the food industry; questions of authenticity and cultural appropriation, etc. The course will utilize an issues-based approach that allows students to explore a range of relevant ethical dilemmas. The goal is to foster active dialogue and debate through thought-experiments and modeling-rather than winning ethical arguments, students will be tasked with finding consensus and proposing ethically-informed actions to address ethical dilemmas at global, local, and personal levels.