Paul B. Thompson is W.K. Kellogg Chair in Agricultural, Food and Community Ethics, Department of Philosophy, Michigan State University, with partial appointments in the Agricultural Economics and Resource Development Departments. He previously held positions as Distinguished Professor of Philosophy and Director, Center for Food Animal Productivity and Wellbeing at Purdue University and prior to that positions as Professor of Philosophy and Agricultural Economics and Director, Center for Science and Technology Policy and Ethics, at Texas A&M University. Editorial positions at Springer are a jointly held position of editor-in-chief of the bookseries The International Library of Environmental, Agricultural and Food Ethics, and membership of the editorial boards of the journals  Agriculture and Human Values, and Journal of Agricultural and Environmental Ethics. David M. Kaplan is associate professor in the Department of Philosophy and Religion at theUniversity of North Texas. He is the author of Food Philosophy (Columbia University Press), editor of The Philosophy of Food (University of California Press), and coeditor with Paul B. Thompson of the Encyclopedia of Food and Agricultural Ethics, First Edition (Springer). He has published articles on food technologies, genetically modified food, artificial ingredients, and junk food. He also manages the Philosophy of Food Project.