Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace

ISBN-13: 9780470673430 / Angielski / Twarda / 2013 / 304 str.

J. Peter Clark

Opis

This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples. This volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people.

Recenzje

Ethical practices, once a traditional component of basic education and daily living, appear to have too often slipped from our culture. The authors provide a practical guide for applying ethical principles to the global food production and processing industry while anchoring doing the right or ethically best thing to the foundations of Western philosophy. The volume leads the reader to conclude that application of practical ethics to each link of the commercial food chain would greatly benefit all, from the producer to the consumer.   (Journal of Aquatic Food Product Technology, 22 April 2014)

I highly recommend the groundbreaking and very approachable book Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace edited by J. Peter Clark and Christopher Ritson, to any academics, teachers, and students in any food related and agricultural program, business leaders in the food industry, primary agricultural producers, public policy makers, and activists seeking a clear and practical series of essays that offer a complete overview of values and ethics in the food industry. This book should be a must read for anyone making decisions within any part of the food industry.   (Blog Business World, 27 July 2013)

Spis treści

Contributors ix

Preface xi

PART I PRINCIPLES

1 Fundamentals of ethics: the use of virtues 3
Edmund G. Seebauer

2 Lessons from medical ethics 21
Thomas A. Nairn

3 Ethical principles and the ethical matrix 39
Ben Mepham

4 An East Asian perspective on food ethics: implications for childhood obesity in mainland China 57
Vinh Sum Chau

PART II ISSUES IN FOOD INDUSTRY ETHICS

5 Ethics in business 77
Timothy F. Bednarz

6 Ethics in publishing/reporting food science and technology research 93
Daryl Lund

7 Humane treatment of livestock 101
Temple Grandin

8 Sustainable food production and consumption 117
Jeanette Longfield

9 Good or bad foods? Responsible health and nutrition claims in Europe 135
Sue Davies

10 Worker exploitation in food production and service 153
Charlie Clutterbuck

PART III EXAMPLES AND CASE STUDIES

11 Ethical practices in the workplace 173
J. Peter Clark

12 Ethical thinking and practice 189
Louis B. Clark

13 The fair trade movement 203
Richard Norman

14 A serious case: the Peanut Corporation of America 221
Mark F. Clark

15 Ethical aspects of nanotechnology in the area of food and food manufacturing 239
Herbert J. Buckenhuskes

16 Food commodity speculation an ethical perspective 247
Chris Sutton

PART IV CONCLUSION

17 Reflections on food ethics 265
Christopher Ritson

Index 277

O autorze

Dr J. Peter Clark
is Consultant to the Process Industries and Contributing Editor: Food Technology magazine (IFT), Oak Park, Illinois, USA

Christopher Ritson
is Emeritus Professor of Agricultural Marketing at the Centre for Rural Economy, School of Agriculture, Food and Rural Development, Newcastle University, UK

Blurb

Ethical considerations are involved in every aspect of a food professional s education and career, but the subject is rarely taught explicitly. Unfortunate examples of ethical lapses abound in news reports and many issues of strategy have ethical components, but guiding principles are sometimes difficult to articulate. Some business and engineering colleges have adopted an emphasis on values and ethics, but these also need to be communicated to food professionals who have the opportunity to apply them in a practical sense.

Practical Ethics for Food Professionals offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how the lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry including the treatment of animals; ethics in publishing; worker exploitation; health claims and sustainability.

Several further chapters present case studies which show how ethical thinking can be applied in real life examples.

This volume is directed at food scientists, technologists and other professionals working in food manufacturing companies and food research institutions. It will also provide valuable reading for educators and students of food and agriculture–related subjects.