Department or Program

Religious Studies


Food-related practices embodying foundational Jewish values/commandments (mitzvot) such as bal tashchit (not ruining the earth), shmitah (the rhythms of allowing the earth to rest), tzar’ar ba’alei chai’im (respect for animals), kavod habriot (respect for all living beings), sh’mirat haguf (protection of one’s own body), and tikkun olam (repairing the world) are becoming widespread among environmentally concerned Jews, both on the individual and community level. The umbrella term “eco-kashrut,” coined in 1979 by Rabbi Zalman Schachter-Shalomi – an Orthodox Rabbi and founder of the Jewish Renewal movement – is one way of referring to this collection of deeply Jewish theories and practices as applied to food production and eating. This thesis draws on a variety of data - including scholarly and popular articles, organizational websites, and one-on-one interviews with practitioners and experts - in order to demonstrate that “eco-kashrut” is a collection of sacred food practices that grows organically out of Jewish tradition and is fueled by deep commitments to living a Jewish life that honors our world.

Level of Access

Open Access

First Advisor

Baker, Cynthia

Date of Graduation


Degree Name

Bachelor of Arts

Number of Pages


Components of Thesis

1 pdf file

Open Access

Available to all.