This paper presents a way of classifying different forms of naturalness and unnaturalness. Three main forms of (un)naturalness are found as the following: history- based (un)naturalness, property-based (un)naturalness and relation-based (un)naturalness. Numerous subforms (and some subforms of the subforms) of each are presented. The subforms differ with respect to the entities that are found (un)natural, with respect to their all-inclusiveness, and whether (un)naturalness is seen as all-or-nothing affair, or a continuous gradient. This kind of conceptual analysis is needed, first, because (...) discussion concerning (un)naturalness is common in current bioethics and environmental ethics, and second, because the terms natural and unnatural are highly ambiguous. Thus, the lack of an exact definition of the type of (un)naturalness may lead into equivocation, other forms of bad argumentation, or at least vagueness. (shrink)

Is food’s naturalness conceptually connected to its healthiness? Answering the question requires spelling out the following: (1) What is meant by the healthiness of food? (2) What different conceptual meanings the term natural has in the context of food? (3) Are some of those meanings connected to the healthiness of food? In this paper the healthiness of food is understood narrowly as food’s accordance with nutritional needs of its eater. The connection of healthiness to the following five food-related senses of (...) the term “natural’’ is analyzed: naturalness as nutritive suitability, naturalness as moderate need satisfaction, naturalness as lack of human influence, naturalness as authenticity, and naturalness as familiarity. It is concluded that some very common current uses of the term “natural,” such as naturalness as lack of human influence, are not conceptually connected to the healthiness of food. Nevertheless, the first two senses of naturalness are strongly conceptually connected to healthiness in the food context and the last one may be indirectly related to it. Thus, desire for natural food is not necessarily mistaken and misguided. (shrink)

Conservation scientists are arguing whether naturalness provides a reasonable imperative for conservation. To clarify this debate and the interpretation of the term natural, I analyze three management strategies – ecosystem preservation, ecosystem restoration, and ecosystem engineering – with respect to the naturalness of their outcomes. This analysis consists in two parts. First, the ambiguous term natural is defined in a variety of ways, including (1) naturalness as that which is part of nature, (2) naturalness as a contrast to artifactuality, (3) (...) naturalness as an historical independence from human actions, and (4) naturalness as possession of certain properties. After that, I analyze the different conceptions with respect to their implications for the three management strategies. The main conclusion is that there exists no single conception of naturalness that could distinguish between the outcomes of the three management methods. Therefore, as long as the outcomes of the different methods are regarded as being of a different value in conservation, we should either abandon the idea of naturalness as the guiding concept in conservation or use the term natural only in the ways that take both its historical and feature dependent meanings into consideration. (shrink)

Ethics, Policy & Environment, Volume 14, Issue 3, Page 329-344, October 2011.