Paul B. Thompson is a philosopher of technology and the environment. He has held joint professorships in departments of philosophy and in college of agricultures at Texas A&M University, Purdue University and Michigan State University, where he is now Professor Emeritus. Thompson was the inaugural occupant of the W.K. Kellogg Chair in Agricultural, Food and Community Ethics at Michigan State, where he taught courses in environmental science and sustainability, as well as philosophy. In addition to award winning books such as From Field to Fork: Food Ethics for Everyone (OUP, 2015), Thompson authored over 200 research articles and book chapters.

• AcknowledgementsIntroductionChapter 1: A Little Throat-Clearing before DinnerChapter 2: Food Ethics Arrives (or Does It?)Chapter 3: The Ethics of Food Aid and Famine ReliefChapter 4: Local Food: The Moral Case ReconsideredChapter 5: The Ethics of Food LabelsChapter 6: Pollution as a Moral ProblemChapter 7: Sustainable Food SystemsChapter 8: Agrarian PragmatismChapter 9: Food Ethics and the Philosophy of RaceBibliographyIndex