The Rock Ethics Institute

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Home > Events > Lecture Series > Food Ethics > Previous Food Ethics Series Lectures

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Previous Food Ethics Series Lectures

This lecture series, conducted during the 2011-2012 academic year with the help of many co-sponsors, explored some of the most compelling issues in food ethics today—from the agrarian tradition to industrial farming, from the ethics of nutrigenomics to food safety and food security, from fish in pain to the fish on your plate.  This course of eight distinct but interrelated lectures was—like any good meal—designed to leave the audience both satisfied and wanting more.

The lectures in this series are available for online viewing through MediaSite*, YouTube, and iTunes U

*Note: You must have Windows Media Player and Internet Explorer 5.5 or higher, or Microsoft Silverlight to view presentations on MediaSite.

A Tale of Four Hungers

When: Mar 25, 2011 at 3:00 PM

Food Ethics Lecture Series

When: Apr 23, 2012 at 3:00 PM
Where: Foster Auditorium, 101 Pattee Library

What do we mean when we talk about “food ethics”? What role have industry, government, the academy, and other actors played in shaping what we know about food, and our understanding of the various issues identified as questions of “food ethics”? Jonathan H. Marks, Associate Professor of Bioethics, Humanities, and Law; explores. Food Ethics Lecture Series - Read More…

Food System Fragility and Resilience in the Aftermath of Disruption and Controversy

When: Oct 22, 2015 at 4:10 PM
Where: 252 Ericsson Food Science Building, University Park, PA 16802

What happens when everyday understandings about food are disrupted? In order to answer this question, I conducted 6 focus groups and follow up-interviews with urban meat consumers. Findings suggest that disruption occurs if/when consumers find certain meat products to be potentially dangerous, disgusting, or unethical. When these core disruptive elements overlap with one another in the context of a single issue or event, the impact on consumers can be even more pronounced (as was the case with the “pink slime” controversy). In most instances, however, these disruptions tend to be fairly short-lived, particularly if they fail to engage consumers on an ethical level. Food System Fragility and Resilience in the Aftermath of Disruption and Controversy - Read More…

Pain in Fish: Should This Influence How We Handle and Harvest Them?

When: Jan 23, 2012 at 3:00 PM
Where: Foster Auditorium, Paterno Library

Victoria Braithwaite is Professor of Fisheries and Biology at Penn State University and Visiting Professor in Marine Biology at the University of Bergen, Norway. Victoria’s research focuses on developing behavioral and neurobiological measures for the assessment of animal cognition. Much of her recent work has been addressing whether fish are capable of suffering from pain. Pain in Fish: Should This Influence How We Handle and Harvest Them? - Read More…

What Makes Food Good? The Terrain of Food Ethics and the Agrarian Tradition

When: Aug 05, 2011 at 1:15 PM
Where: Foster Auditorium, Paterno Library

The potential scope for food ethics extends from questions about diet, health and the safety of foods to broader issues that connect cultural identity to farming methods and native soils. What Makes Food Good? The Terrain of Food Ethics and the Agrarian Tradition - Read More…