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Fall 2026
Food Ethics
Explores food ethics issues from personal and policy perspectives.
Recorded instructors · Fall 2026 Rob Streiffer
Summary
Lectures are small, with a median of 13 enrolled students in the recorded sections.
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Prerequisites
Course mapSophomore standing
- Sophomore standing
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- Sophomore standing
Professors
Fall 2026Historical instructors & teaching patterns
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Calendar & sections
Fall 2026Schedule loads here as you scroll.
| Section | Mode | Enrolled / capacity | Waitlist |
|---|---|---|---|
| LEC 001 | Classroom Instruction | 10 / 25 | 0 |
| LEC 001 | Classroom Instruction | 16 / 25 | 0 |
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Student experience
the class
There are many ethical issues related to food production, distribution, consumption, and policy, including animal welfare, animal rights, vegetarianism and veganism, environmental impact, treatment of workers, prospects for agricultural reform, ethical responsibilities of corporate and industry actors, and labeling issues surrounding the use of genetically engineered foods. Some are more theoretical, such as which individuals affected by agriculture deserve direct moral consideration. Other are more practical, such as how to feed a growing global population. We will begin with a brief survey of ethical theories and methods of ethical reasoning, and then explore, from both personal and policy perspectives, several food ethics issues. Among the aims of the course are the goals of helping you think critically about the ethically relevant impacts of your own food choices and improving your understanding of ethical issues implicated in food systems.
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UW–Madison
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Food Ethics
Recorded 2026-09-07Food Ethics
Recorded 2026-09-07Raw records
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nvidia/Qwen3.6-35B-A3B-NVFP4
LLM outputs across runs
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