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Four Archetypes for Future Food Systems: Justice and Sustainability

This paper sketches four archetypal characterizations of how food will be produced, processed, distributed and consumed over the coming half century—a time in which all manner of social association will be influenced by climate change, growing scarcity of resources relative to human population and climate change. The archetypes are offered as scenarios that facilitate advance thinking at the level of total food systems, and are not represented as exhausting all the forces and possible adaptations that are relevant. They are intended to provoke a critical attitude toward certain presumptions that may be widely shared, especially among advocates of alternative food systems. The analysis places special emphasis on how each scenario reflects and incorporates a response to environmental sustainability and to food justice.
When Nov 03, 2016
from 1:00 PM to 2:15 PM
Where Foster Auditorium, 102 Paterno Library, University Park, PA 16802
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Abstract

This paper sketches four archetypal characterizations of how food will be produced, processed, distributed and consumed over the coming half century—a  time in which all manner of social association will be influenced by climate change, growing scarcity of resources relative to human population and climate change. The archetypes are offered as scenarios that facilitate advance thinking at the level of total food systems, and are not represented as exhausting all the forces and possible adaptations that are relevant. They are intended to provoke a critical attitude toward certain presumptions that may be widely shared, especially among advocates of alternative food systems. The analysis places special emphasis on how each scenario reflects and incorporates a response to environmental sustainability and to food justice. 

This event is approved for SARI@PSU participation credit.

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About the Speaker

Paul ThompsonPaul B. Thompson holds the W.K. Kellogg Chair in Agricultural, Food and Community Ethics at Michigan State University, where he serves on the faculty in the departments of Philosophy, Community Sustainability and Agricultural, Food and Resource Economics. He received his Ph.D. in Philosophy from the State University of New York at Stony Brook and has held posts at Texas A&M University and Purdue University. Thompson’s research and teaching has focused on ethical and philosophical topics in food and agriculture. He is the author or co-author of over two hundred articles in refereed journals or scholarly books. His book From Field to Fork: Food Ethics for Everyone was published by Oxford University Press in 2015. It won the “Book of the Year” award for 2015 from the North American Society for Social Philosophy.  The Encyclopedia of Food and Agricultural Ethics (a print and online resource) was published by Springer in 2014. Thompson has served on advisory boards at the U.S. National Research Council, the U.S. National Academy of Engineering, Genome Canada and for numerous academic journals, including Environmental Ethics and Agriculture and Human Values. His honors include fellowships from the Council on Foreign Relations, the Hastings Center and Yale University, and he is a two-time winner of the Agricultural & Applied Economics Association’s Award for Professional Excellence in Communication. He was a founding member and second President of the Agriculture, Food and Human Values Society, which honored him with its award for Distinguished Career Contribution in Research in 2013.