Guest Information
Prof. Paul Thompson, PhD
Professor Paul 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 won the “Book of the Year” award for 2015 from the North American Society for Social Philosophy.
In this episode we discuss:
- Unnecessary suffering
- Agreement and disagreement with Peter Singer
- Regenerative agriculture
- Speciesism
- Cultural aspects of food decisions
- How to weigh-up an individual's personal food philosophy
Links & Resources
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Comments
Hello Danny,
I really enjoyed this epidode and am looking forward to the coming ones! In my opinion it was a good and important decision to talk about the ethical aspects of food.
I can imagine that you already have many ideas about what to talk in future episodes, but if you can arrange it, I would love to hear something about Insects as food and honey in an ethical diet.