Food for thought

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Science  17 Jul 2015:
Vol. 349, Issue 6245, pp. 244
DOI: 10.1126/science.aac5393

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In From Field to Fork, Paul B. Thompson applies the methods of philosophy and ethics to the choices individuals and societies make about food. The book considers a variety of topics, including: hunger and food insecurity in a land of plenty; the impact of the Green Revolution and genetically modified crops on food production, famine, and the environment; the ethical, health, and environmental rationales for vegetarianism; and the human cost of cheap food. Although Thompson leaves two key players—global food companies and government—out of his analyses, reviewer Nicholas Freudenberg praises the book as a "sensible and engaging introduction to food ethics."