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Introduction

Module: Ethics in Food Consumption and Production

Semester: Winter semester 2024/2025 Module ID: MAC 230 Module coordinator: Prof. Dr. Monika Hartmann Lecturers: Dr. Jan Mehlich, Prof. Dr. Monika Hartmann Internal/External Lecturers: Dr. Jeanette Klink Lehmann, Monja Sauvagerd, Tim Dassler Contact person: Felix Wolf (e-mail: s7fewolf@uni-bonn.de)

Time and Location: Duration: 15 October 2024 to 29 January 2025 Time: Tuesdays & Wednesdays, 10:15 – 11: 45am Location: Nussallee 19, Seminar room

Content: This course covers ethics in the food industry, including ethical theories and their application to food-related issues (e.g., global hunger, biotechnology, animal welfare). It also explores ethics in consumer choices, the role of businesses in society, Corporate Social Responsibility (CSR), and features case studies on ethical consumerism and CSR in the food sector.

Part A: ethical discourses in the contxt of food productionm, consumpotion, and governance (Jan Melich (Мелих), internal giest kecture: Monja Sauvagerd, PhD student)

food envrionment

animal welfare

bioltechnology, doof technology

bog data in agriculture

social injustice

for and cultural diversity/identity

Part B: Ethics and business (Monika Hartmann, guest lecturert Tim)

effects of CSR

how to make money and dave the planet

Part C Ethics and consumer choise (Jeanette

what drives ethical behaviour

values of ethical hebavior

attitude of behavior gap

CSR Cosumer Power - Jeanette

Part E: presenting smth of cases tidnes, and project work

case study - 40%

no exam on this class, but two tasks

Case Study: In groups of three students, you have the option to choose from a range of fictitious cases. Your task is to critically examine your selected case from an ethical standpoint. Feel free to incorporate relevant literature into your analysis, and if applicable, reference real-world events that share a connection with your chosen case. Your case evaluation should be approximately 1,500 words in length, excluding references. Each group will present their case in class, in 15 minutes; and the other groups are expected to actively participate.

1. stakeholders

there is no right or wrong, but still you can argue why this position should be the right pisition

before christmas

choose from two cases

project work

Project work & Essay: In groups of three students, your task involves investigating an agricultural or food ethics topic closely related to one of the subjects covered in the initial course lectures. This investigation should be based on thorough and independent research and analysis, incorporating both external sources and the materials provided during the course. Additionally, a feedback session with the instructors on 10th of December 2024 supports your project's progress. At the end of the semester, each group will present their findings, supported by PowerPoint slides, with a presentation duration of 20 minutes. Following the presentation, there will be a 25-minute discussion. Furthermore, each group is expected to submit an essay ranging from 2,000 to 3,000 words (excluding references) summarizing their research and insights on the chosen topic. All other students are expected to actively participate.

the last two weeks of the semester - 60%

extra appointemnt to discuss the topic on december 10th with each group of three

different three people groups

It’s okay to remind to upload, normally right away after class

Learning outcomes: After a successful completion of the course, the students… Are able to describe ethical theories and concepts related to responsible firm conduct. Can explain ethical arguments and different views regarding the role of businesses in society. Summarize relevant empirical studies investigating responsible/ ethical behavior. Can apply relevant theories and concepts to ethical issues in the food sector. Can critically assess ethical cases with relevance to the food sector. Are able to conduct their own evaluation of a specific case linked to the food sector. Are able to discuss and reflect on own findings and on research of others. Have developed skills in producing a scientific presentation.

Course Format: Lectures & Guest Lectures: The course covers a variety of sessions. Starting from the foundations of applied ethical discourses in the context of food production, consumption, and governance, first sessions introduce ethical theories, principles of ethics in science and economics, environmental ethics, and responsible innovation practices, followed by exploring ethics in businesses and ethics in consumer choices. Students not only gain knowledge relevant for ethical analyses of typical dilemma and conflict situations, but also practice discourse performance in classroom activities. Lastly, the course lecturers and external guest lecturers will cover specific topics such as big data in agriculture, cultivated meat, and sociocultural dimensions of food consumption.

discussion on forum → Felix will check on new updates

changes in ths schedule in the info section

contact Felix for what?

Grading: In order to pass the course, students have to: Regularly attend classes. Actively participate in discussions and offer constructive feedback to peers regarding the case studies and project work. Achieving a passing grade in both Case Study & Project Work. The whole course accounts for 100% (6 ECTS) of the grade, whereby... The Case Study contributes to 40% of the grade. The Project Work constitutes 60% of the overall grade.

Deadlines and presentations:

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