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Introduction
Organic foods are produced using farming methods that may be less harmful to the environment while also leading to foods that are better for human health. Many environmental ethicists who believe that there is a moral obligation to protect the environment may view organic food as more sustainable and thus ethically superior to conventional food (Scialabba 2007; Byerlee and Alex 2005). Some scholars believe that access to safe and nutritious food is a human right seeing organic production as a viable means to achieve this right (Altieri 2009). Attributes such as healthiness and sustainability are invisible to consumers of organic products. Organic foods are differentiated from conventional alternatives because they are produced through different processes (characterized by crop rotation, absence of synthetic fertilizers, and biological control of pests rather than chemical treatments) as opposed to having...
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References
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Bhattacharya, S. (2013). Trade Policies and Organic Food. In: Thompson, P., Kaplan, D. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-6167-4_361-1
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DOI: https://doi.org/10.1007/978-94-007-6167-4_361-1
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