Chapter 1: Can Food Science Reduce World Hunger? -- Part I: Production and Consumption -- Chapter 2: No Food Security without Food Sovereignty -- Chapter 3: Ethical Values of Food Safety -- Chapter 4: Current Situation on Food Additives in Thailand: Use and Awareness -- Chapter 5: The “Monsantonization” of Agriculture -- Chapter 6: Rural Infrastructure and Gender Inequality in Agribusiness Development (A Case of Batu, East Java Province, Indonesia) -- Chapter 7: Use of Indigenous Filipino Food Ingredients in Processed Meat Products -- Chapter 8: The Future of Livestock: Feeding the World Sustainably and Humanely -- Chapter 9: Impact of Processing on Pesticide Residues in Vegetables -- Chapter 10: Sodium Content of Snack Food and Ethical Considerations Pertaining to its Distribution in Schools -- Chapter 11: The Effect of Organic and Inorganic Fertilizer on Production, Sesame Seed Oil Content and Feasibility in Sandy Coastal Land -- Chapter 12: Water Balanced Analysis for the Determination of Available Growing Season at sub-Watershed, Loa Janan, East Kalimantan -- Chapter 13: The Right to Organic/Ecological Agriculture and Small-Holder Family Farming for Food Security as an Ethical Concern -- Chapter 14: Pre-HACCP As a Management Development Tool Toward Achieving Food Safety Standard: Thailand’s Experience -- Chapter 15: Ethical Reflections on the Process of Food Production in China -- Part II: Distribution and the Environment -- Chapter 16: Sucked into the Global Vegetable Oil Complex: Structural Changes in Vegetable Oil Supply Chains in China and India, Compared with the Precedents in Japan -- Chapter 17: Presentism as an Embedded Temporal Value of Modernity: An Analysis of the Modern Food System from the Energy Perspective -- Chapter 18: The Reality of Food Deserts in a Japanese Big City and their Resolution using Urban Agriculture -- Chapter 19: Choosing our Food Futures through Participation?: A Critique of ‘Scenario Workshops’ in Lofoten -- Chapter 20: What Are the Moral Codes for Seed-Saving?: From the Interviews with the Practitioners in Japan -- Chapter 21: Management, Food Preparation and the Ethical Dimension at the Khao Kaewsadet Education Centre -- Chapter 22: Intellectual Property Rights and Food Security: The Role of External Relations -- Chapter 23: The Holistic Ethics of Sustainability -- Chapter 24: Biosphere and Syntropy - What has Forestry to do with? -- Chapter 25: The Case of Biwako Quasi-National Park: An Analysis of Sustainability and Development -- Chapter 26: Influence of Differences between Western and Eastern Philosophy Thoughts on Ethics of Genetic-Modified Foods and Crops -- Chapter 27: Arthropod Pest Management in Sustainable Agricultural Systems -- Chapter 28: Japanese Consumers' Altruistic Attitude and Food Choice: Two Years after Fukushima Accident.