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.