Default Vegetarianism and Veganism.

IF 2.2 4区 哲学 Q2 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural & Environmental Ethics Pub Date : 2021-01-01 Epub Date: 2021-04-01 DOI:10.1007/s10806-021-09856-1
Timothy Perrine
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Abstract

This paper describes a pair of dietary practices I label default vegetarianism and default veganism. The basic idea is that one adopts a default of adhering to vegetarian and vegan diets, with periodic exceptions. While I do not exhaustively defend either of these dietary practices as morally required, I do suggest that they are more promising than other dietary practices that are normally discussed like strict veganism and vegetarianism. For they may do a better job of striking a balance between normative concerns about contemporary farming practices and competing considerations of life. Additionally, I argue that framing discussions in terms of defaults is useful for various reasons: it helps organize agreements and disagreements, it more accurately reflects the way people conceptualize their dietary practices, and it presents a more dialectically effective view.

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默认素食主义和纯素食主义。
这篇文章描述了一对饮食习惯我标签默认素食主义和默认素食主义。基本的想法是,一个人默认坚持素食和纯素饮食,偶尔会有例外。虽然我不会为这两种饮食习惯中的任何一种辩护,但我确实认为它们比其他通常讨论的饮食习惯(如严格素食主义和素食主义)更有希望。因为他们可以更好地在对当代农业实践的规范性关注和对生活的竞争性考虑之间取得平衡。此外,我认为,从默认的角度来构建讨论是有用的,原因有很多:它有助于组织协议和分歧,它更准确地反映了人们概念化饮食习惯的方式,它提出了一个更辩证有效的观点。
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来源期刊
CiteScore
4.30
自引率
5.60%
发文量
19
审稿时长
>36 weeks
期刊介绍: The Journal of Agricultural and Environmental Ethics welcomes articles on ethical issues confronting agriculture, food production and environmental concerns. The goal of this journal is to create a forum for discussion of moral issues arising from actual or projected social policies in regard to a wide range of questions. Among these are ethical questions concerning the responsibilities of agricultural producers, the assessment of technological changes affecting farm populations, the utilization of farmland and other resources, the deployment of intensive agriculture, the modification of ecosystems, animal welfare, the professional responsibilities of agrologists, veterinarians, or food scientists, the use of biotechnology, the safety, availability, and affordability of food.
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