We are what we eat--morally as well as molecularly. So how should concerns about animals, workers, the environment, and the local inform our food choices? Can we develop viable foodways for growing populations while respecting ethnic, religious, class, and access differences? The goal of this course is not to prescribe answers to these questions, but to give students the tools required to reflect on them effectively. These tools include a knowledge of the main ethical theories in philosophy, and a grasp of key empirical issues regarding food production, distribution, and disposal. Includes guest lectures, instructor-led small-group sessions.