| 1. |
- Nordgren, Anders, 1953-
(author)
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A climate tax on meat?
- 2012
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In: Climate change and sustainable development. - Wageningen : Wageningen Academic Publishers. - 9789086861972 ; , s. 109-114
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Conference paper (other academic/artistic)abstract
- Climate change is a major framing condition for sustainable development of agriculture and food. Global food production is a major contributor to global greenhouse gas emissions and at the same time it is among the sectors worst affected by climate change. This book brings together a multidisciplinary group of authors exploring the ethical dimensions of climate change and food. Conceptual clarifications provide a necessary basis for putting sustainable development into practice. Adaptation and mitigation demand altering both agricultural and consumption practices. Intensive vs. extensive produc.
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| 2. |
- Röcklinsberg, Helena
(author)
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Fish for food in a challenged climate: ethical reflections
- 2012
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In: Proc. Climate change and sustainable development. Ethical perspectives on land use and food production. EurSAFE 2012. - Wageningen : Wageningen Academic Publishers. - 9789086861972 ; , s. 326-331
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Book chapter (peer-reviewed)
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| 3. |
- Welin, Stellan, 1947-, et al.
(author)
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Cultured Meat : will it separate us from nature?
- 2012
-
In: Climate Change and Sustainable Development. - Wageningen : Wageningen Academic Publishers. - 9789086861972 ; , s. 348-351
-
Book chapter (other academic/artistic)abstract
- In vitro meat, or cultured meat, is one of the ideas that are being proposed to help solve the problems associated with the ever growing global meat consumption. The prospect is a source or great moral hope, but also generates doubts and criticism. In this paper, we focus on worries about (1) the alleged unnaturalness of in vitro meat; and (2) the possible deterioration of our relations with nature and animals. We will argue that arguments about (un)naturalness take us to any conclusion we want. As to our relations with nature and animals, we think it more plausible that cultured meat will lead to improvement than to deterioration.
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