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Food Ethics

The aim of the course is to help students improving their ethical skills, both in a general sense and in relation to food production and consumption. It is a web/distance course containing web lectures, but also lectures, seminars as well as group exercises IRT. There are also individual writing tasks. After an introduction to normative ethics we explore and apply it to ethical issues in the food chain, reflect on globalization and climate, the role of social context, culture and religion, on pro/con regarding use of GMO etc. Finally there is an individual assignment on a food ethics theme of your choice. Examination is based on seminar activity and written assignments.

Course evaluation

Additional course evaluations for LV0115

Academic year 2023/2024

Food Ethics (LV0115-10352)

2023-09-28 - 2023-10-30

Academic year 2022/2023

Food Ethics (LV0115-10062)

2022-09-29 - 2022-10-31

Academic year 2021/2022

Food Ethics (LV0115-10206)

2021-09-30 - 2021-11-01

Academic year 2020/2021

Food Ethics (LV0115-10276)

2020-09-30 - 2020-11-01

Academic year 2020/2021

Food Ethics (LV0115-10277)

2020-09-30 - 2020-11-01

Academic year 2020/2021

Food Ethics (LV0115-10278)

2020-09-30 - 2020-11-01

Academic year 2019/2020

Food Ethics (LV0115-10302)

2019-10-02 - 2019-10-31

Academic year 2019/2020

Food Ethics (LV0115-10303)

2019-10-02 - 2019-10-31

Academic year 2019/2020

Food Ethics (LV0115-10304)

2019-10-02 - 2019-10-31

Syllabus and other information

Litterature list

List of mandatory course literature


Sandler, Ronald L. 2015. Food ethics. The Basics. Routledge, pp.201.

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

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

Or Dieterle, J.M. 2016. Autonomy, Values, and Food Choice. J Agric Environ Ethics 29, 349–367

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

Mepham, Ben. 2000. A Framework for the Ethical Analysis of Novel Foods: The Ethical Matrix. Journal of Agricultural and Environmental Ethics (12), 165-176.

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.

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.

Siipi, H. 2015 Is Genetically Modified Food Unnatural? Journal of Agricultural and Environmental Ethics, 28:807–816. DOI 10.1007/s10806-015-9568-5

Zwart, Hub. 2000. A short history of food ethics. Journal of Agricultural and Environmental Ethics 12:113–126.

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):



Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: The Master's Programme Sustainable Food Systems Agriculture and Food Science Agriculture Programme - Food Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 19030 SEK Cycle: Master’s level (A1N)
Subject: Food Science Animal Science Food science Animal science
Course code: LV0115 Application code: SLU-10242 Location: Location independent Distance course: Yes Language: English Responsible department: Department of Molecular Sciences Pace: 100%