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.

Uncompromising Veganism

These days vegetarianism and veganism come in dozens of varieties. There are part-time vegans, flexitarians, and those who observe “Meatless Mondays,” just to name a few examples. And some of us (me included) take an approach according to which we … Continue reading

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Artisanal Water

What could be more authentic than artisanal water? What could be more hilarious? Check out this great Parody of Artisanal Food Makers. It’s a lovely sendup of the view that food ethics is really all about authentic experiences and food … Continue reading

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Should Food Grown in Space Be Labelled?

People are big on food labels. Some people want labels on genetically modified foods. Others want foods labeled if they contain so-called “pink slime” (LFTB, or ‘lean finely textured beef’). Others want animal welfare labels. Lots of concerns, for reasons … Continue reading

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Who Feeds Farmers?

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Food Ethics vs The Food Movement

Paul Thompson is one of the real stars of the food ethics realm. He’s a smart philosopher and well informed about the relevant issues. In the blog entry linked below, he considers the difference between the “food movement” and what … Continue reading

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Does “Buy Local” Have a Neoliberal Slant?

Here’s an interesting-looking recent article appearing in the scholarly journal, Health. You can read the full document for free here: Public health promotion of “local food”: Constituting the self-governing citizen-consumer, by Colleen Derkatch and Philippa Spoel Abstract This article explores … Continue reading

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You Say You Want Ethical Food, But Really You Want Cheap Food

People today are increasingly demanding restaurant food that is ethical, interesting, and of high quality. Or at least, that’s what they say they want. True demand, in the economic sense (which is the sense that counts in the food industry) … Continue reading

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