Practical Ethics for Food Professionals (eBook, PDF)

Ethics in Research, Education and the Workplace
Redaktion: Clark, J. Peter; Ritson, Christopher

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: For Dummies
• Seitenzahl: 304
• Erscheinungstermin: 6. Mai 2013
• Englisch
• ISBN-13: 9781118506417
• Artikelnr.: 38401179

Autorenporträt

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

Inhaltsangabe

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

Rezensionen

"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