Written with investigative vigour, provocative and controversial but always accessible, Eating is a hard-hitting exploration of our eating habits, making us look at what we eat as a moral issue. Organic foods are the fastest growing section of the food industry, and it is estimated that vegans are now almost as common as vegetarians. Veal consumption in the US has fallen by more than 75% since 1975, and in the UK, sales of free-range eggs have now passed in value sales of eggs from caged hens.
Evidently we are concerned. But how concerned should we be about where our food comes from? Does the food we buy really affect the world around us? And what can we do?In Eating, philosopher Peter Singer and environmentalist Jim Mason follow three families with varying eating habits, from fast-food eaters to vegans, to explore how the food we eat makes its way to the table, and at what expense. The authors peel back each layer of food production, and examine how they ought to factor into our buying choices.
Recognising that we are not all likely to become vegetarian or vegan, they go on to offer ways to make the most ethical choices within the framework of a diet that includes animal products.
Written with investigative vigour, provocative and controversial but always accessible, Eating is a hard-hitting exploration of our eating habits, making us look at what we eat as a moral issue. Organic foods are the fastest growing section of the food industry, and it is estimated that vegans are now almost as common as vegetarians. Veal consumption in the US has fallen by more than 75% since 1975, and in the UK, sales of free-range eggs have now passed in value sales of eggs from caged hens.
Evidently we are concerned. But how concerned should we be about where our food comes from? Does the food we buy really affect the world around us? And what can we do?In Eating, philosopher Peter Singer and environmentalist Jim Mason follow three families with varying eating habits, from fast-food eaters to vegans, to explore how the food we eat makes its way to the table, and at what expense. The authors peel back each layer of food production, and examine how they ought to factor into our buying choices.
Recognising that we are not all likely to become vegetarian or vegan, they go on to offer ways to make the most ethical choices within the framework of a diet that includes animal products.
