“What to eat?” can feel like a daunting question, given the vast range of food choices available and the competing food recommendations we are exposed to. More than merely being a mundane question we ask ourselves when we’re hungry, this is a question with wide-reaching ethical implications—implications that are the very focus of Global Diet and Sustainability.
If only food were about eating what tasted best to us, but no, every food choice is a weighty one when framed in these broader ethical terms. And to further complicate matters, the impacts of food choices are often both positive and negative, leaving us with few completely ideal choices.
Even though ethics are not cut and dry, with a lot of room for subjective interpretation of values, ethical reasoning can help us navigate this tricky food landscape by equipping us with the analytical tools to make dietary choices that minimize negative impacts and maximize positive ones.
Beyond being about flavor or even how food makes us feel, the deeper philosophical question of “what to eat?” should give ethical consideration to the well-being of key stakeholders affected by these choices: 1) the individuals who consume the food (how the food impacts their health), 2) other people within society (those impacted indirectly from the production and/or consumption of a given food), 3) the natural world (the flora and fauna that are impacted as human population expands to produce more food), and 4) animals raised as food (who are themselve both subjects through their sentience and objects through their ultimate fate to become food).