Several researchers at Arizona State University are examining the ethical aspects of food production and consumption. They are helping consumers navigate the maze of moral choices involved in filling their plates and their bellies. And they are finding that being morally mindful can lead to better nutrition, as well.

Where does a chicken or an avocado start its life before making its way to the grocery store? Joan McGregor studies food production and the ethical concerns it raises. One of these, of course, is environmental sustainability.

“We all talk about water, we talk about energy, but we sort of forget that food is a huge consumer of resources,” says McGregor, who teaches philosophy in ASU’s School of Philosophical, Historical, and Religious Studies and is a sustainability scientist in ASU's Global Institute of Sustainability.

Researchers hope that targeting people’s morals rather than their rational thoughts will be an effective way to promote healthy and ethical choices.

“We need to connect people’s values to their food choices,” McGregor says. “That means people need to have access to certain kinds of information that ties food decisions to values about the environment, animals and social justice.”

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