Author Archives: Chris MacDonald

About Chris MacDonald

I'm a philosopher who teaches at Ryerson University's Ted Rogers School of Management in Toronto, Canada. Most of my scholarly research is on business ethics and healthcare ethics.

Testing GMO Foods

This piece is terrific. It’s about the testing that genetically modified foods go through in Canada, and the misconceptions people continue to have in that regard. It should be considered required reading. The Right Chemistry: Marketing genetically modified foods requires … Continue reading

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Culinary Modernism: A Defence of Processed Foods

This excellent article by Rachel Laudan is an argument in favour of culinary modernism, and against Luddism. It is, in effect, a defence of processed foods. Laudan is an historian, by the way, as well as a foodie. The article … Continue reading

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Synthetic Meat Gets Cheap(er)

Check out: Cost of lab-grown burger patty drops from $325,000 to $11.36. As this blog entry from Science Alert reminds us, the notion of synthetic meat made the news in a big way back in 2013. (See my: Ethics of … Continue reading

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Labour in the Food Industry

Check out this piece by Stephen Lurie, writing for Vox: You care about where your food comes from. Shouldn’t you care about who grew and picked it? Lurie is arguing that the food you consume embodies a certain set of … Continue reading

Posted in agriculture, choice, ethics, fairtrade, labour

Abusing Chickens on a Massive Scale

You won’t like it, but you should read Abusing Chickens We Eat, by Nicholas Kristof for the New York Times. It’s the story of the conditions under which chickens are raised (at one farm in North Carolina) for the massive … Continue reading

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Starbucks, Monsanto, and the Right to Know What’s in My Latté

A piece I published over at my other blog (the Business Ethics Blog) has been earning me some push-back, to put it mildly, from fans of GMO labelling. The piece I wrote is called “Why Neil Young is wrong about … Continue reading

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Ethics of the World’s First Synthetic Burger

So, the world’s first synthetic burger has been cultured, minced, fried and consumed. (Mark Post, the scientist who conceived of and grew the synthetic burger, had announced a year and a half ago his near-term intention to produce and test … Continue reading

Posted in agriculture, animal rights, animal welfare, biotechnology, ethics, factory farms, meat, natural, science | 4 Comments