The Johns Hopkins Berman Institute of Bioethics, along with the Bloomberg School of Public Health and the Nitze School of Advanced International Studies, launched the Global Food Ethics Project to take on the challenge of working through conflicting visions of what it means to feed the world ethically and find a concrete path forward even in the absence of consensus about ethical commitments and values.
The Global Food Ethics Project gathered an international group of 23 scholars and generated five types of products: The 7 by 5 Agenda (Report); Resulting Projects; Publications; Commissioned Papers (abstracts available); and Moral Maps.
Funder: Stavros Niarchos Foundation
|Ruth Faden, PhD, MPH, Co-Principal Investigator, Johns Hopkins Berman Institute of Bioethics||Alan Goldberg, PhD, Co-Principal Investigator, Johns Hopkins Bloomberg School of Public Health|
|Jessica Fanzo, PhD, Bloomberg Distinguished Associate Professor, Johns Hopkins Berman Institute of Bioethics & SAIS||Yashar Saghai, MA, PhD, Project Director, Johns Hopkins Berman Institute of Bioethics|
|Sara Glass, RD, Project Coordinator, Johns Hopkins Berman Institute of Bioethics|
|David Fraser, CM, PhD, Animal Welfare Program, University of British Columbia||Madison Powers, JD, PhD, Kennedy Institute of Ethics, Georgetown University|
|Per Pinstrup-Andersen, PhD, Division of Nutritional Sciences, Cornell University|
|Other Working Group Members:|
|Bina Agarwal, PhD, Institute for Development Policy and Management, University of Manchester||Charles Godfray, CBE FRS, The Oxford Martin Programme on the Future of Food, University of Oxford|
|Anne Barnhill, PhD, Department of Medical Ethics and Health Policy, University of Pennsylvania||David Groenfeldt, PhD, Water-Culture Institute and Dept. of Anthropology, University of New Mexico|
|Antônio Salazar P. Brandão, PhD, Department of Economic Analysis, State University of Rio de Janeiro||Michael Lipton, D.Litt., Poverty Research Unit, University of Sussex|
|Sylvie M. Brouder, PhD, Professor of Agronomy, Purdue Agriculture||Clare Narrod, PhD, Joint Institute for Food Safety and Applied Nutrition, University of Maryland|
|Ettore Capri, PhD, Institute of Agricultural Chemistry and Environment, Catholic University of the Sacred Heart, Piacenza, Italy||Pamela Ronald, PhD, Department of Plant Pathology and the Genome Center, University of California, Davis|
|Kenneth G. Cassman, PhD, Robert B. Daugherty Professor of Agronomy, Depart of Agronomy & Horticulture, Univ. of Nebraska – Lincoln||Richard Visser, PhD, Plant Breeding, Wageningen UR, Netherlands|
|William Easterling, PhD, Department of Geography, College of Earth and Mineral Sciences, Penn State University||John Wilkinson, PhD, Graduate Center for Development, Agriculture and Society, Federal Rural University, Rio de Janeiro|
|Ruqian Zhao, PhD, Veterinary Medicine, Nanjing Agricultural University|
The main product of this three-year project (2013-2015) was the 7 by 5 Agenda for Ethics and Global Food Security (May 2015). This report was the result of an unprecedented undertaking: gathering a diverse, international, and influential Working Group of experts to build a research and policy agenda for global food ethics that would make a significant, practical contribution to global food security. We put forward seven important and tractable projects to make progress on ethics and global food security in five years.
7 by 5 Final Report:
The 7 by 5 agenda features seven project ideas:
- Ethical Challenges in Projections of Global Food Demand, Supply, and Prices
- The Food Sovereignty Movement and the Exceptionality of Food and Agriculture
- The Case for the Professionalization of Farming
- Global Agricultural Research and Development: Ethics, Priorities, and Funders
- Climate-Smart and Climate-Just Agriculture
- Ethics of Meat Consumption in High-Income and Middle-Income Countries
- Consumers, Certifications, and Labels: Ethically Benchmarking Food Systems
We are committed to making the 7 by 5 Agenda a reality. As we work to bring attention to the 7 by 5, our hope is not only to see these worthy projects undertaken, but also to help raise awareness in global and regional institutions, national governments, and the general public of the critical importance of ethics to global food policy and practice. Feeding the world is an unquestionable moral imperative. But we must do more than that.
Two projects underway are based on the 7 by 5 Agenda:
Alan Goldberg, PhD, Principal Investigator, Professor of Toxicology; Founding Director (Emeritus), Center for Alternatives to Animal Testing, Johns Hopkins Bloomberg School of Public Health
Funder: Stavros Niarchos Foundation
Duration: May 2016-June 2019
Two projects under preparation draw on the 7 by 5 Agenda:
- Planetary Boundaries of Global Animal Food Production and Consumption: Decision-Making Tools for Social Change in Diverse Food Systems
Jessica Fanzo, PhD, Co-Principal Investigator, Director, Global Food Ethics and Policy Program, Bloomberg Distinguished Associate Professor, Johns Hopkins Berman Institute of Bioethics & SAIS
Laura Caulfield, PhD, Co-Principal Investigator, Professor, Program in Human Nutrition, Center for Human Nutrition and Department of International Health, Bloomberg School of Public Health, Johns Hopkins University
Goldberg, A. (In press) Farm Animal Welfare and Human Health. Current Environmental Health Reports.
Fanzo, Jessica. (2015) Ethical Issues for Human Nutrition in the Context of Global Food Security and Sustainable Development. Global Food Security 7: 15-23.
Lipton, Michael, and Y. Saghai. 2016. “Farmland-access ethics, land reform, and food ethics.” Global Food Security. Published Online First (May 4, 2016).
Wilkinson, J. (2015) Food Security and the Global Agrifood System: Ethical Issues in Historical and Sociological Perspective. Global Food Security 7: 9-14.
Working group members were commissioned to author a series of 15 White Papers and brief papers. Commissioned paper abstracts are available here.
The Moral Maps were created to guide discussion during the meeting and are the result of participants’ compiled white papers and interviews. They can be used as guides for Food Ethics courses.