The Limits of Scientific Knowledge and the Ethics of Dietary Guidance

This lecture is part of the Rock Ethics Institute’s Food Ethics series, which explores some of the most compelling issues in food ethics today—from the agrarian tradition to industrial farming, from the ethics of nutrigenomics to food safety and food security, from fish in pain to the fish on your plate. This course of eight distinct but interrelated lectures is—like any good meal—designed to leave the audience both satisfied and wanting more.