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Category Archives: Food and Nutrition

Stanford Encyclopedia of Philosphy – Article on Moral Vegetarianism

Stanford Encyclopedia of Philosophy – “The Stanford Encyclopedia of Philosophy organizes scholars from around the world in philosophy and related disciplines to create and maintain an up-to-date reference work.”

Moral Vegetarianism. First published Fri Sep 14, 2018 – “Billions of humans eat meat. To provide it, we raise animals. We control, hurt, and kill hundreds of millions of geese, nearly a billion cattle, billions of pigs and ducks, and tens of billions of chickens each year. To feed these animals, we raise crops. To raise crops, we deforest and use huge quantities of water. To quench these animals, we use still more water. In turn, these animals produce staggering amounts of waste, waste that poisons water sources and soil. They produce staggering amounts of greenhouse gasses. To raise these animals and produce this meat, farmers and slaughterhouse workers labor in conditions from onerous to brutal. If controlling, hurting, or killing animals is wrong or if the production of these environmental effects or effects on people is wrong or if consuming the meat produced is wrong, then a breathtaking level of wrong-doing goes on daily. Many fewer than a billion humans are vegetarian, have diets excluding meat. They are vegetarian for various reasons: because it’s healthy, because their parents make them be vegetarian, because they don’t like meat. Some are vegetarian on moral grounds. Moral vegetarianism is the view that it is morally wrong—henceforth, “wrong”—to eat meat. The topic of this entry is moral vegetarianism and the arguments for it. Strikingly, most contemporary arguments for moral vegetarianism start with premises about the wrongness of producing meat and move to conclusions about the wrongness of consuming it. They do not fasten on some intrinsic feature of meat and insist that consuming things with such a feature is wrong. They do not fasten on some effect of meat-eating on the eater and insist that producing such an effect is wrong. Rather, they assert that the production of meat is wrong and that consumption bears a certain relation to production and that bearing such a relation to wrongdoing is wrong. So this entry gives significant space to food production as well as the tricky business of connecting production to consumption…”

The State of Food Security and Nutrition in the World 2018

11 September 2018, Rome – “New evidence continues to signal that the number of hungry people in the world is growing, reaching 821 million in 2017 or one in every nine people, according to The State of Food Security and Nutrition in the World 2018 released today. Limited progress is also being made in addressing the multiple… Continue Reading

What It Actually Costs to Live in America’s Most Expensive Cities

“With unemployment at over a decade low, wages at all-time highs, and poverty on the decline, the U.S. economy is flourishing — or so it would seem. For Americans struggling financially it can be difficult to feel encouraged by such optimistic reports. It is a common complaint among ordinary Americans and economists alike: economic measures… Continue Reading

25 of the New Words Merriam-Webster Is Adding to the Dictionary in 2018

Mentalfloss: “If you don’t spend most of your time on the internet, it can be hard to keep up with the evolving lingo of the digital age. Luckily, the editors at Merriam-Webster have done the hard work of keeping track of the most important new terms to know: The American institution has added over 840… Continue Reading

How plastic bags came to rule our lives, and why we can’t quit them.

Via TOPIC: “The story of the plastic bag—the kind that is so ubiquitous in grocery stores, in gutters, in the branches of trees—is a story of persuasion, one that began with a battle between paper and plastic in the hearts of the American people. “People are fond of the old paper bag,” Peter Bunten explained… Continue Reading

USDA Organic Standards

“Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA organic. Overall, organic operations must demonstrate that they are protecting natural resources, conserving… Continue Reading

How Enslaved Chefs Helped Shape American Cuisine

Smithsonian – Black cooks created the feasts that gave the South its reputation for hospitality “…Black cooks were bound to the fire, 24 hours a day. They lived in the kitchen, sleeping upstairs above the hearth during the winters, and outside come summertime. Up every day before dawn, they baked bread for the mornings, cooked… Continue Reading

Meet the brave men and women standing up for their land and our environment in the face of violence and threats

Global Witness: “The food on our plates, the rings on our fingers and the wooden furniture in our homes: all too often there is a violent reality behind household items we use everyday. As agribusiness booms, tropical forests are logged and mining continues to deliver huge revenue to major global corporations, there are increasingly brutal attacks on land… Continue Reading

SNAP benefits add up to $1.86 per person, per meal. Here’s what that looks like.

“CityLab Editor’s note: Earlier this month, the White House surprised many observers by declaring a successful end to the War on Poverty. Now, the future of the Supplemental Nutrition Assistance Program (SNAP) is in the hands of Congress as it negotiates a farm bill. So CityLab visual storyteller Ariel Aberg-Riger is taking a closer look… Continue Reading

Innovative grocery stores in Canada and Europe provide package free shopping

The New York Times – The Freshest Ideas Are in Small Grocery Stores – “As big supermarkets struggle, a new crop of local groceries are innovating to serve niche audiences and advance social causes…But some of the most radical reinvention is happening at the local level, in both cities and small towns, where a new… Continue Reading

New gov’t data continues to question safety of most US supermarket meat

“This week EWG crunched federal testing data from the Food and Drug Administration, and found that more than three-fourths of American supermarket meat is tainted with antibiotic-resistant bacteria, or superbugs. The report was a follow up to a 2013 EWG report, but not much has changed in the past five years. EWG also released a… Continue Reading

UN Food and Agriculture Organization launches Open Access for all publications

“As of [June 18, 2018], FAO will implement an Open Access policy, enabling maximal reach and ease of use for FAO knowledge products. FAO has been disseminating knowledge since its foundation in 1945, and its publications have been freely accessible in the FAO online Document Repository since 1998. The new Open Access policy goes a… Continue Reading