Abstract

Applied philosophy, ethics in particular, makes a difference in producing and eating food. The current food system, resulting from cooperation between scientific, technological and industrial approaches, disconnects producers and citizens-consumers-farmers. Some try to bridge this gap by bombarding buyers with a stream of often bewildering, unreliable and incoherent facts. Food ethics shows why this gap can only be tackled fruitfully when science, technology and industry grant a structural place to the voices, fears, values and activities of consumers.