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Ethics in Food Consumption and Production
Dear Students,
The paper:
Porter, M.E. and Kramer, M. R. (2011): Creating Shared
Value. How to reinvent capitalism – and unleash a wave of
innovation and growth. Harvard Business Review, January
2011.
is uploaded on eCampus.
Porter and Kramer’s article presents a promising title,
suggesting a new approach for businesses in society. After
reading their work, to what extent do you think they succeed
in their aim to re-legitimize business, redefine corporate
purpose, and reshape capitalism?
How do you see the article's overall contribution to
advancing our understanding of the social role and
responsibilities of corporations beyond previous frameworks?
Or do you have reservations regarding this vision?
I’ve uploaded additional literature on eCampus that
relates to this concept. You’re welcome to read these
articles for further insight, but they’re not required.
Menghwar, P. S., & Daood, A. (2021). Creating shared value:
A systematic review, synthesis and integrative perspective.
International Journal of Management Reviews, 23(4), 466-485.
Crane, A., Palazzo, G., Spence, L. J., & Matten, D. (2014).
Contesting the value of “creating shared
value”. California management review, 56(2), 130-153.
Beschorner, T., & Hajduk, T. (2017). Creating shared value.
A fundamental critique. In Creating Shared Value–Concepts,
Experience, Criticism. Springer, Cham, 27-37.
Ronald Sandler - Food Ethics: The Basics (Routledge, 2023)
Paul Thompson - From Silo to Spoon: Local and Global Food Ethics (OUP, 2023)
Paul Thompson - From Field to Fork: Food Ethics for Everyone (OUP, 2015)
Peter Clark, Christopher Ritson - Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace (IFT Press (Wiley), 2013)
Anne Barnhill, Mark Budolfson, Tyler Doggett - Food, Ethics, and Society: An Introductory Text with Readings (OUP, 2016)
David Kaplan, Paul Thompson (eds.) - Encyclopedia of Food and Agricultural Ethics (Springer, 2019)
Mary Rawlinson, Caleb Ward - The Routledge Handbook of Food Ethics (Routledge, 2017)
Anne Barnhill, Mark Budolfson, Tyler Doggett - The Oxford Handbook of Food Ethics (OUP, 2018)
What are the ethical implications of access to in-vitro meat in terms of social justice and global nutrition?
The topic of in-vitro meat is not only technologically innovative but also raises profound ethical questions. The decision to focus our essay on social justice and global nutrition stems from the necessity to comprehensively examine the moral and practical implications of this technology.
In-vitro meat is a promising innovation that could provide a sustainable alternative to traditional meat production. However, the introduction of this technology raises ethical concerns, particularly regarding social justice and global nutrition. Worldwide, millions of people suffer from food insecurity, and we aim to center the question of whether in-vitro meat can help reduce or exacerbate this inequality.
In-vitro meat holds the potential to address key issues in today's food systems, such as environmental impacts of conventional meat production and associated ethical concerns about animal welfare. Yet, the question remains whether this technology can truly be made accessible on a global scale or if it will primarily benefit the wealthy. This question is particularly pertinent in a global context where millions face food insecurity while others already have access to innovative, resource-efficient products.
Our goal is to analyze the ethical challenges surrounding access to in-vitro meat, focusing on how social justice and global nutrition are affected by the implementation of this innovation. A central motivation is the consideration that technological innovations are only ethically justifiable if they do not exacerbate social inequalities but rather contribute to solving global problems.
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