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Hardcover | $90.00 X | £74.95 | 272 pp. | 6 x 9 in | 5 figures | March 2017 | ISBN: 9780262035668
Paperback | $30.00 Short | £24.95 | 272 pp. | 6 x 9 in | 5 figures | March 2017 | ISBN: 9780262533164
eBook | $21.00 Short | February 2017 | ISBN: 9780262337984
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Philosophy, Technology, and the Environment

Edited by David M. Kaplan


Environmental philosophy and philosophy of technology have taken divergent paths despite their common interest in examining human modification of the natural world. Yet philosophers from each field have a lot to contribute to the other. Environmental issues inevitably involve technologies, and technologies inevitably have environmental impacts. In this book, prominent scholars from both fields illuminate the intersections of environmental philosophy and philosophy of technology, offering the beginnings of a rich new hybrid discourse.

All the contributors share the intuition that technology and the environment overlap in ways that are relevant in both philosophical and practical terms. They consider such issues as the limits of technological interventions in the natural world, whether a concern for the environment can be designed into things, how consumerism relates us to artifacts and environments, and how food and animal agriculture raise questions about both culture and nature. They discuss, among other topics, the pessimism and dystopianism shared by environmentalists, environmental philosophers, and philosophers of technology; the ethics of geoengineering and climate change; the biological analogy at the heart of industrial ecology; green products and sustainable design; and agriculture as a bridge between technology and the environment.

Braden Allenby, Raymond Anthony, Philip Brey, J. Baird Callicott, Brett Clark, Wyatt Galusky, Ryan Gunderson, Benjamin Hale, Clare Heyward, Don Idhe, Mark Sagoff, Julian Savulescu, Paul B. Thompson, Ibo van de Poel, Zhang Wei, Kyle Powys Whyte

About the Editor

David Kaplan is Associate Professor in the Department of Philosophy and Religion at the University of North Texas, where he is also Director of the Philosophy of Food Project.